From my Kitchen: Traditional Pesto Sauce

The basil in our garden has grown vigorously thanks to the abundant summer rains we’ve had here in the past weeks. It has become a delicious addition to a variety of dishes, but pesto sauce is still my favorite use for this savory herb.

It is equally perfect with pasta, boiled new potatoes or as dressing for a tomato salad. I make a large batch whenever the basil plants need trimming. It keeps for several weeks in the refrigerator, making for effortless dinners even when surprise guests show up. Alternatively it can be frozen for longer storage. I like to freeze it in ice cube trays, so portions can be defrosted according to need.

By the way your basil-less friends will love to receive it as a gift!

Ingredients:

36 basil leaves

4 cloves of garlic

150 g pine nuts or walnuts or blanched almonds or Brazil nuts – or a combination thereof

100 g freshly grated mixed pecorino romano and parmesan cheese

200ml good quality olive oil

salt and black pepper

Preparation:

Rinse the basil leaves and spread them on a paper towel to dry. Place them in a food processor and blend together with the garlic. Gradually add the nuts, cheese and olive oil. Finally add salt and freshly ground black pepper to taste. Use immediately or store in the refrigerator for up to two weeks.

Just before serving mix with 1 -2 tablespoons of hot water (from cooking the pasta or the potatoes) per portion.

Serves six.

Adapted from the book “The Top One Hundred Pasta Sauces” by Diane Seed, Ten Speed Press

 

Molho de pesto tradicional

Observação: este pesto pode ser feito com manjericão, mas fica melhor ainda com basílico doce (alfavaca)

Ingredientes:

36 folhas de basílico

4 dentes de alho

150 g pinhões, nozes,  amêndoas descascadas ou castanhas do Pará – ou uma mistura

100 g mistura de quejo pecorino romano e parmesão ralado

200ml azeite de boa qualidade

sal e pimenta do reino

Modo de preparo:

Enxágüe as folhas de basílico e espalhe-as em uma toalha de papel para secar. Colocá-las em um liquidifiquador e misture com o alho. Adicione gradualmente as nozes, o queijo e o azeite. Por final, adicione sal e pimenta do reino a gosto. Use imediatamente ou guarde na geladeira por até duas semanas.

Antes de servir mistura com 1 -2 colheres de sopa de água quente (de cozinhar a massa ou as batatas) por porção.

Serve 6 pessoas.

Adaptado do livro “The Top One Hundred Pasta Sauces” by Diane Seed, Ten Speed Press

 

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