Pesto is derived from the word to pound in Italian but more than that it's really grinding. With a marble mortar and a wooden pestel the coarse salt with the garlic, nuts, and basil leaves are ground and mixed with grated cheese and extra virgin olive oil until everything is reduced to a cream. Of course everybody knows that it is commonly used in pasta but it has many more delicious uses. Minestrone, boiled potatoes, tomatoes and sliced meat to name a few.
To make one batch pack 2 cups of basil leaves.
Some coarse salt, 3 cloves of garlic, a handful or more of pignoli and about half a cup of grated parmigiano reggiano.
Good extra virgin olive oil.
You can put pecorino romano too for the second batch if you want stronger flavor.
You can use a processor but that's not the way nonna wants it. A mortar and pestle will work up your appetite and the pesto will taste a lot better.
Presto!
Have a taste and see. You can also toss it in a big bowl of spaghetti al dente and serve in colorful plates.
Enjoy!
OH YES!!!sembra quello che faccio io!!Ihih so beautiful! Vevi
ReplyDeleteyeah, i trust the mortar and pestle can make this much more delicious and differenr mouthfeel but sometimes i'm really lazy, just dump into the food processor! btw, what is nonna or who is nonna?
ReplyDeleteI just love pesto but I have to admit to being lazy and using the liquidiser :-( Diane
ReplyDeleteHappy birthday! My best wishes for today and and all the future days!
ReplyDeleteThis woderful dish is the banquet not only for eyes,but also for the stomach:)
I like how you made the pesto from scratched definitely better than mine... I'm using the liquidiser too :)
ReplyDeleteI love pesto! Yours seems so good, every italian Nonna will approve it! when I cook "pasta al pesto" I sometimes add some cherry tomato: it's really good, try it! :)
ReplyDeletethis is all sorts of wonderful, made with love. I could gobble everything up.
ReplyDeleteEver since I have tried the basil pesto I have been completely hooked , totally totally love it! I like how you have used the mortar n pestle to give it that extra authenticity n taste :)
ReplyDeleteUS Masala
Love all types of pest and in all types of ways :) Beautiful color on your gorgeous pesto :)
ReplyDeleteTotally delicious recipe!! I love pesto :D
ReplyDeleteThis recipe is amazing in flavors!
Nice day.
OMG I love basil is amazing and love the smell, and this pesto look amazing , love the pictures!! gloria
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Nonnas all over the world will be sighing with satisfaction to see you produce such a beautiful pesto with pestle and mortar. This is my kind of exercise!
ReplyDeleteMio figlio adora il pesto, come me del resto! Hai ragione il pesto si può usare in mille modi, puro o mischiarlo ad altri ingredienti! Se ti va Prova i nostri SPAGHETTI AL BAFFO! Poi ci dirai!
ReplyDeleteGrazie di essere passato da noi! Ti lascio il link dei nostri SPAGHETTI AL BAFFO! Provali e poi non ne potrai più fare a meno!
ReplyDeletehttp://nanielollycucinaedintorni.blogspot.com/2011/02/spaghetti-al-baffo.html
Love pesto. It is so versatile, and can be used in so many ways. Last summer I made mint pesto. I used it all year to flavor soups and grilled meats.
ReplyDeleteThanks for the reminder that pesto is wonderful!!
Velva
Love pesto! As usual your photos could be in a cooking book.
ReplyDeletePesto is used in the Lebanese kitchen on an almost daily basis, with cilantro, with mint, etc; I love the basil one, especially without pine nuts, as I feel that the flavor is purer and more vibrant. In Lebanon, we make a pesto based on pine nuts alone.
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