Francesco came from Genoa to Odessa. And even he says that Odessa basil is very similar to the one from his homeland. Much has changed in his life, but he still cooks pesto himself. Since Francesco has little time, he cooks the pesto in a blender. But you better use a mortar and pestle.
Francesco came from Genoa to Odessa. And even he says that Odessa basil is very similar to the one from his homeland. Much has changed in his life, but he still cooks pesto himself. Since Francesco has little time, he cooks the pesto in a blender. But you better use a mortar and pestle.- Prep time: 5 minutes
- Cook time: 5 minutes
- Makes: 250ml
- Difficulty: easy
- Course: sauce
- Cookware: blender or mortar and pestle
- Cuisine: Italian
Ingredients
- 1 bunch of basil
- 60 g parmesan, finely grated
- 60 g pine nuts
- 1 clove of garlic, peeled
- 100 ml olive oil
- sea salt
Cooking method
Step 1
Rinse the basil and pat dry on a kitchen paper. Pick the leaves. The top thin part of the stem can be used with leaves. The underside of the thick stem can make the pesto bitter and it can darken quickly. Set the basil aside.
Step 2
Combine nuts, garlic, and cheese in a blender and blitz. Then add salt, basil, olive oil and blend until smooth.
My tips and tricks:
Pesto sauce can be made in advance and stored in the refrigerator for 2-3 weeks. To do this, transfer the prepared sauce to a jar, fill it to the top with olive oil and close it tightly with a lid.
You know, sometimes there can be a simple solution for a difficult problem if you go beyond your stereotypes. A simple colander can turn into a tool that helps you remove leaves from a variety of herbs: for example, basil, mint, thyme, rosemary. Insert the stem into the colander hole and quickly pull it down. All the leaves will remain in the colander, and the stalk that you don’t need is in your hand.
- 1 bunch of basil
- 60 g parmesan, finely grated
- 60 g pine nuts
- 1 clove of garlic, peeled
- 100 ml olive oil
- sea salt
- Rinse the basil and pat dry on a kitchen paper. Pick the leaves. The top thin part of the stem can be used with leaves. The underside of the thick stem can make the pesto bitter and it can darken quickly. Set the basil aside.
- Combine nuts, garlic, and cheese in a blender and blitz. Then add salt, basil, olive oil and blend until smooth.
You know, sometimes there can be a simple solution for a difficult problem if you go beyond your stereotypes. A simple colander can turn into a tool that helps you remove leaves from a variety of herbs: for example, basil, mint, thyme, rosemary. Insert the stem into the colander hole and quickly pull it down. All the leaves will remain in the colander, and the stalk that you don’t need is in your hand.