Saving at home – Homemade Italian pesto

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

In a recent post we spoke about the usefulness and convenience of having aromatic herbs on our balcony, today we will see how to put it into practice … with the original homemade Italian pesto.

Simple to prepare and perfect to season our summer dishes, (and not only, just store it in sterilized glass jars to have your winter supply).

Let’s start:

HOMEMADE ITALIAN PESTO

Ingredients for 4 people: 50 g basil leaves – 2 cloves of garlic (for a lighter version use only one clove) – 15 g pine nuts – 70 g Parmigiano Reggiano – 30 g Pecorino cheese – 100 ml extra virgin olive oil – a pinch of coarse salt

Preparation:

The first step is to clean the basil leaves: do it with a soft cloth.

Alternatively, wash them but let them dry perfectly: this step must be done gently, because if the leaves crumple or break they will turn black and make the flavor of the pesto bitter. Use a marble mortar and a wooden pestle (if you don’t have them you can safely use the the mixer following the precautions mentioned below), with which you will reduce to the pulp first two cloves of peeled garlic and a few grains of salt.

Then add the basil leaves and the remaining salt, and with circular movements keep on pounding: you will see that from the basil a vivid green liquid will come out, this is the time to put the pine nuts.

Finally, continuing to mix, add the grated cheeses and the oil , flush, little by little. The time you will dedicate to the preparation is fundamental: it must be as little as possible, only in this way you will avoid that the basil and the other ingredients to change in color.

If you use a mixer, run at the lowest speed and stop from time to time so as not to raise the temperature of the mixture; put the bowl and blades of the blender in the refrigerator for an hour before starting to prepare.

You can keep the pesto in the refrigerator up to ten days covered with olive oil on the surface. Or you can put it in the freezer and then defrost it at room temperature; and finally also in sterilized jars to keep in your pantry.

Enjoy your meal!

Original recipe: nonsprecare.it

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