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Giuliano Hazan
The Classic Pasta Cookbook
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The only way to have true Genoese "pesto" is to go to the Liguria region of Italy where the tiny fragrant sweet basil for which the Italian Riviera is famous can be found. Locally grown basil, although not quite the same, will produce a perfectly acceptable alternative for those of us who may find it impractical to fly to the Riviera whenever we feel like having "pesto".
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Genoese Basil Pesto
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Ingredients:
For pasta made with 3 eggs or 1 pound dried, store-bought pasta
- 1 oz fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 2 Tbs pine nuts
- 2 cloves garlic, peeled
- salt
- 1/2 cup freshly grated parmigiano-reggiano cheese
- 2 Tbs freshly grated pecorino romano cheese
- 3 Tbs butter, softened to room temperature
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Put the basil leaves, olive oil, pine nuts, garlic, and 2 teaspoon of salt into a food processor or blender and grind until fine and almost creamy.
You can prepare the sauce ahead of time up to this point and refrigerate or even freeze it. Cover the surface with olive oil to prevent the basil turning black. Transfer the mixture to a large bowl and stir in the two grated cheeses. Bring 4 quarts of water to a boil in a large saucepan or pot. Add 1 tablespoon of salt and the pasta, stir well and cook until "al dente". Drain and toss with the sauce, 2 tablespoons of hot water, and the butter.
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| Pasta choise: |
Good with: trenette (fettuccine), spaghetti, and spaghettini |
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Copyright © 1993 Dorling Kindersley Limited, London
Text copyright © 1993 Giuliano Hazan
Foreword © 1993 Marcella Hazan
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