Italian Pesto Sauce
The original recipe for the traditional Italian pesto sauce.
Equipment
- 1 Blender or a good mortar
Ingredients
- 50 gr fresh basil
- 10 gr pine nuts
- 2 garlic cloves
- 60 gr Parmigiano Reggiano
- 8 tbsp olive oil extra virgin
- 8 gr salt
- 2 ice cubes optional
Instructions
- Wash the basil very gently to avoid darkening it and dry it using a kitchen cloth.
- If you are using the mortar, start crashing the garlic, some salt, and the pine nuts. If you are making your pesto sauce with a blender, start by blending these same ingredients.
- Add the basil and keep grinding with your pestle or blending with your blender.
- When the consistency is fluid, add the parmesan cheese.
- As the last step to avoid heating it up too much add the oil. You should be reaching a smooth and clump-free texture. If you see that the cheese starts getting clumpy, adjust it with oil or some drops of water.