Name: Pasta with Basil Genuese Pesto Sauce
Yield: 2
Cuisine: Italian
Ingredients: Basil: 25 g in leaves; Extra Virgin Olive Oil: 50 ml; Parmesan cheese: 35 g; Pecorino Cheese: 15 g; Pine Nuts: 8 g; Garlic: 1/2 slice; Salt: 1 pinch; Pasta: 160 g

Eegeschaften:

Cuisine:

Italienesch

20
déngt 2
einfach

Ingredienten

25 g in leaves Basilikum
50 ml Extra Virgin Olivenueleg
35 g mam Parmesan Kéis
15 g Pecorino Kéis
8 g Pinien Nëss
1/2 Slice Knuewelek
1 Prise Salt
160 g Pasta

Richtungen

Schwätzen vun pesto kënnt direkt Liguria an Italien ze vergiessen: et ass an dëser flotter Regioun vun Tatsaach, datt, mat virsiichteg ëm, Dës Zooss ass gebuer datt souguer aphrodisiac gin ass gesot.
Pesto ass engem kal Zooss, Zifferen an Symbol vun Genoa an der ganzer vun Liguria, déi fir e puer Joerzéngten huet op der Welt ee vun de meeschte bekannt a verbreet Zosen ginn.
Déi éischt Spure vun pesto kann am 1800s an well dann fonnt ginn d'Rezept nach ëmmer déi selwecht, op d'mannst am doheem Virbereedung. Fir d'real Genoese pesto maachen Iech e Marmer Zement an enger hëlzener pestle brauchen an … vill Gedold.
Wéi all traditionell Rezept, all Famill huet hiert eegent Rezept fir Genoese pesto, der ee mir an dësem Rezept proposéiere ass déi vun der Genoese pesto Consortium.

Schrëtt

1 gemaach	To prepare the Genoese pesto it is first necessary to specify that the basil leaves are not washed, but cleaned with a soft cloth; in addition you must make sure that it is Ligurian or Genovese basil, with narrow leaves (and not the thick-leaved southern one, which often has a mint flavor).
2 gemaach	Start preparing the pesto by placing the peeled garlic in the mortar together with a few salt grains. Begin to crush and, when the garlic is reduced to cream, add the basil leaves together with a pinch of salt grains, which will serve to better break the fibers and keep a nice bright green color. Then crush the basil against the mortar walls by rotating the pestle from left to right and at the same time rotate the mortar in the opposite direction (from right to left), taking it by the "ears", or the 4 rounded protrusions that characterize the mortar itself. Continue like this until a bright green liquid comes out from the basil leaves.
3 gemaach	At this point add the pine nuts and start crushing again to reduce to cream.
4 gemaach	Add the cheeses a little at a time, dauernd réieren, to make the sauce even more creamy, and lastly drizzle in the extra virgin olive oil, always mixing with the pestle. Mix the ingredients well until a smooth sauce is obtained. Your authentic Genoese pesto is ready to be used!
5 gemaach	Choose your favorite pasta and cook it in boiling salted water. Dilute the pesto with a cooking water spoon to make it more creamy, then drain the pasta and season with the pesto, completing as you like with whole basil leaves and freshly grated cheese.

To obtain an excellent Genoese pesto, the basil leaves must be necessarily dry, and must not be wrinkled in any way, since the rupture of the vesicles containing the essential oils placed on the upper part of the leaves, would cause oxidation of the color and the aromas, making the dark green pesto with a herbaceous aroma. For the preparation of Genoese pesto, use sweet and ripe oil because the latter, in addition to acting as a solvent for the aromatic substances, ensures the perfect amalgam, enhancing the aroma of basil and attenuating the spicy of garlic.