Basil Walnut Pesto
This morning I came back from the market with a nice bunch of fresh basil ready to prepare a delicious pesto to season pasta for lunch. But once everything was prepared: the basil washed and drained, I realized that I no longer had pine nuts in the pantry. So here I am to tell you how I prepared a delicious Pesto with basil and walnuts. Basil and walnut pesto is a tasty version, with walnuts and pecorino cheese, of the classic Genoese pesto with pine nuts and parmesan cheese. This creamy and tasty sauce can be used to season pasta, but also to prepare bruschetta or as a dressing for pasta or cereal salads. In my recipe I don't add salt or garlic, because I find this sauce already tasty, but if you want you can add them according to your taste.
Ingredients
100 g basil leaves200 g of grated pecorino cheese50 g walnut kernels200 ml extra virgin olive oil1 pinch of coarse salt1 or 2 cloves of garlic
Preparation
According to tradition, pesto should be prepared with a mortar, crushing all the ingredients by hand, but for those who do not have a mortar you can proceed with a common blender, as long as you follow some precautions that will avoid blackening the pesto which oxidizes easily due to the overheating of the blades. First tip: do not wash the leaves but simply dab them very gently with a damp cloth. Second tip: keep the cup and blades in the refrigerator for an hour so that they are very cold. Third tip: blend at the lowest speed. If you use garlic and salt, they are the first ingredients you have to blend in the mixer. Then add the basil leaves and blend at low speed until creamy. Still with the blades running, add the walnuts, then the pecorino cheese and finally the oil, pouring it a little at a time. When the ingredients are well blended and the sauce is homogeneous, the pesto will be ready to season your dishes. Pesto can be stored in the refrigerator for 2-3 days in an airtight container or sterilized jars covered with a layer of oil. You can also freeze pesto in small jars or ice cubes to make small cubes that can be used as a base for different types of dressings. At this point, all you have to do is cook the spaghetti in plenty of salted water, drain them al dente, season them with the Genoese pesto and serve.
This morning I came back from the market with a nice bunch of fresh basil ready to prepare a delicious pesto to season pasta for lunch. But once everything was prepared: the basil washed and drained, I realized that I no longer had pine nuts in the pantry. So here I am to tell you how I prepared a delicious Pesto with basil and walnuts. Basil and walnut pesto is a tasty version, with walnuts and pecorino cheese, of the classic Genoese pesto with pine nuts and parmesan cheese. This creamy and tasty sauce can be used to season pasta, but also to prepare bruschetta or as a dressing for pasta or cereal salads. In my recipe I don't add salt or garlic, because I find this sauce already tasty, but if you want you can add them according to your taste.
Ingredients
100 g basil leaves
200 g of grated pecorino cheese
50 g walnut kernels
200 ml extra virgin olive oil
1 pinch of coarse salt
1 or 2 cloves of garlic
Preparation
According to tradition, pesto should be prepared with a mortar, crushing all the ingredients by hand, but for those who do not have a mortar you can proceed with a common blender, as long as you follow some precautions that will avoid blackening the pesto which oxidizes easily due to the overheating of the blades. First tip: do not wash the leaves but simply dab them very gently with a damp cloth. Second tip: keep the cup and blades in the refrigerator for an hour so that they are very cold. Third tip: blend at the lowest speed. If you use garlic and salt, they are the first ingredients you have to blend in the mixer. Then add the basil leaves and blend at low speed until creamy. Still with the blades running, add the walnuts, then the pecorino cheese and finally the oil, pouring it a little at a time. When the ingredients are well blended and the sauce is homogeneous, the pesto will be ready to season your dishes. Pesto can be stored in the refrigerator for 2-3 days in an airtight container or sterilized jars covered with a layer of oil. You can also freeze pesto in small jars or ice cubes to make small cubes that can be used as a base for different types of dressings. At this point, all you have to do is cook the spaghetti in plenty of salted water, drain them al dente, season them with the Genoese pesto and serve.
No comments:
Post a Comment