12/06/2020
What Is Pesto?
Pesto is an uncooked sauce of fresh basil leaves, garlic, pine nuts, and dry aged cheese held together by olive oil. From the Italian word for pounded, pesto was originally made with a mortar and pestle in its home city of Genoa. It’s frequently made in a blender or food processor in most modern kitchens and is a favorite for everything from pasta to chicken. Modern pestos are made from many different combinations of nuts, other herbs, and hearty greens, as well as with or without the cheese. Once you master the basic ratio of nuts to herbs to oil, you can easily swap out one or more of these for your own custom pesto
INGREDIENTS
Basil leaves 500gm
Olive oil 500ml
Parmesan cheese 125 gm
Pine nuts 125gm
Lemon juice 100ml
Garlic 50gm
Salt 10gm
Black peppar 04gm
INSTRUCTIONS
Blend half the basil with the nuts, cheese, and garlic. Place 1/2 of the basil in a food processor fitted with the blade attachment or blender. Add the nuts, cheese, garlic, and salt and process or blend until the ingredients are finely chopped.
Blend in the rest of the basil. Scrape down the sides of the bowl or pitcher and add the remaining basil. Process or blend until a uniform paste has formed, stopping and scraping down the sides of the bowl or pitcher as needed.
Stream in the olive oil. With the motor running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for
pastas and stirring into soup. Scrape down the sides of the bowl or pitcher and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.
Taste and adjust. Taste the pesto and add more salt, garlic, nuts, or cheese as needed.
Using and storing pesto. Pesto will darken and brown very quickly, but will still be tasty and fresh for several days. For best appearance, use it right away..........
I Hope all chefs can try this recipe
