Gaita also gave us a bonus recipe which became very valuable to all of us. As many normally mix their pesto through a blender or even heat their pesto sauce, Gaita taught us otherwise.
Handmade Pesto Genovese
1 ½ cups tightly packed basil leaves, rinsed, and dried well
1 – 2 cloves garlic
3 1/2 tbsps pine nuts
¼ cup olive oil, or to taste
2 -3 tbsps freshly grated Parmigiano Reggiano
Rock Salt, to taste
Procedure
1. Although the proportions may be outlined here, making Pesto Genovese is more an exercise in knowing what is right for your taste.
2. Start by wiping some basil leaves with a damp cloth and drying them. In a stone mortar and pestle, pound the basil till it becomes a rough paste.
3. Add the garlic cloves and continue pounding till garlic blends with basil.
4. Add the pine nuts and continue to pound till everything is evenly mixed.
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5. Add the olive oil little by little, till oil gets completely absorbed by the basil mixture in the mortar & pestle.
6. Add the freshly grated Parmigiano reggiano, salt, and pepper to taste.
7. Continue to blend in the mortar & pestle till it blends evenly, season further to taste, then transfer to sterilized bottles, and chill.
8. You may add butter ON TOP just to thicken and seal inthe mixture. You may add extra olive oil, just to make sure none of the basil is exposed and left to dry and darken.
9. Remember not to cook the pesto over a flame, just top your pasta dishes or grilled seafood or light meats with it.
Previous Entry: Healthy Cooking with Gaita September 10, 2008
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