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- Pesto Sauce
- (Pesto Salsa)
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Some say using a blender rather than a
food processor results in a smoother puree. When combining
pesto with pasta, Ligurians mix a small ladle of the cooking
water into the pesto just before adding the noodles; this
dilutes the concentrated sauce and helps it adhere to the
pasta.-
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- Ingredients:
4 cups fresh basil leaves (from about 3 large
bunches)
1/2 cup extra virgin olive oil
1/3 cup pine nuts
2 garlic cloves
1/4 cup freshly grated Parmigiano cheese
1/4 cup freshly grated Pecorino Sardo or Parmigiano cheese
1 teaspoon coarse salt
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Directions:
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- Combine
first 4 ingredients in blender.
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- Blend until paste forms,
stopping often to push down basil.
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- Add both cheeses and
salt; blend until smooth.
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- Transfer to small bowl. (Can be
made 1 day ahead. Top with 1/2 inch olive oil and chill.)
Makes about 1 cup.
That's it!
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