Pesto

Spaghetti alla Chitarra con Pesto 'Quasi' alla Genovese

(Pesto)

  (This is for 4 people)

Ingredients

2 cloves of garlic

1.763 oz (50g) basil leaves

35.27 oz (100 ml) EVOO

2.469 oz (70g) Parmigiano Reggiano cheese

1.058 oz (30g) pecorino cheese

0.529 oz (15g) pine nuts

1 pinch of coarse salt

Procedure

First of all you take 1.763 oz (50g) of basil leaves (preferably Ligurian) and can be cleaned with a soft cloth soaked in water.

 

  Put 1 clove of peeled garlic and a pinch of coarse salt in a mortar.

Start fishing with a pestle and when the garlic is reduced cream, add 1.763 oz (50g) basil leaves clean and a pinch of coarse salt. It will help to break up the fibers of the basil and maintain a nice green color access.

 

 Crush the basil leaves rotating from left to right the pestle and mortar from right to left.

 When the leaves of basil are completely crushed, add 0.529 oz (15g) pine nuts and reduce in cream them. 

 

After that, slowly add 2.469 oz (70g) of Parmigiano Reggiano cheese and continue mixing (not crushing but mixing! It is important) and 1.058 oz (30g) of pecorino cheese and mix all.

 

In the end, put flush 35.27 oz (100ml) of EVO and continue stirring. The sauce is finished when all ingredients are well blended.

 Good Appetite!!!