When I make pesto, I suggest a proportion of 4 parts Parmesan to 1 part Romano cheese to keep the flavors in balance. A well rounded pesto s never made only with Parmesan in my opinion.
The finest basil also uses freshly-picked basil leaves,but if in short supply,I substitute a mixture of dried basil and fresh parsley or fresh spinach.Fresh basil leaves can be frozen for future use.
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- 2 c
- fresh basil leaves,chopped or 2 cups fresh spinach or flatleaf parsley and 3 tablespoons dried basil
- 3/4 c
- extra virgin olive oil
- 2 Tbsp
- pine nuts
- 2 clove
- garlic, crushed
- 1 tsp
- salt ,optionall
- 1 1/3 c
- parmesan cheese,fresly grated
- 1/3 c
- romano cheese, grated
- 2 Tbsp
- butter,softened to room temperature
EQUIPMET- FOOD PROCESSOR OR BLENDER,OR A MORTAR AND PESTLE
1Place the basil leaves, pine nuts, olive oil,garlic and salt in food processor or blender,and process at high speed for about 45 seconds.Scrape down the sides from time to time
2The mixture at the point should be thin enough to run off the spatula easily. If it appears too thick,blend in additional olive oil.
3Pour the sauce into a bowl and stir in the grated cheeses and butter.While the cheeses can be added to the mixture in the machine,the texture will be too fine for an authetic pesto
4Mortar and Pestle Method:
The ingredients are added in this order:basil leaves,nuts,garlic,salt,cheeses,olive oil and butter.
Place the basil,nuts,garlic,and salt ina large portar.Use a rotary motion to grind and crush .When the mixture becomes a paste,add the grated cheeses and continue to grind with the pestle until a perfect blend is achieved
5Begine to add the olive oil,a few drop at a time.Beat it into the mixture witha wooden spoon.When all the oil has been added,beat in the butter.
6Uses- Spoon 1 or 2 tablespoon of a hot soup into the pesto before serving.One table spon of pesto swirled on top of a soup in the tureen,with additional pesto to be passed,is a Genoese tradition.