The pesto is an Italian sauce. It's interesting to know that here in France we have a comparable sauce (with some differences though) which name is "pistou", proof of the cultural bond between France and Italy.
For about 12 cl (1/2 cup)
Ingredients :
- 3 or 4 sprigs of basil
- 1 or 2 garlic cloves
- 3 tbsp grated Parmigiano-reggiano (or peccorino or grana padano)
- 2 tbsp pine kernels (it's possible to replace them by walnuts)
- Olive oil
- teardrops of lemon juice
Roast the pine kernels in a frying pan or in the oven. They have to turn golden brown. Leave to cold.
Clean and dry the basil leaves, place them in a blender with the pine nuts, the garlic and some teardrops of lemon juice (to avoid oxidation), then mix (you can also use a pestle and mortar). Turn the mixture into a bowl. Grate the cheese and add it in the previous mixture, stir with a fork or a whisk. Add some olive oil in a thin stream and whip until you are pleased with the consistency (Add more or less olive oil according to the use)
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| basil, garlic, parmigiano, roasted pine kernels |
A really nice sauce for pasta and of course plenty of another recipes... stay tuned !
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