The 4th Annual IDIC: Pesto Genovese

Discussion in 'Europe' started by NileGuide, Feb 4, 2011.  |  Print Topic

  1. Today marks the 4th annual International Day of Italian Cuisine focused on Pesto Genovese. Many chefs around the world today will be preparing a delicious plate of Pasta Pesto. They will be following the authentic recipe. Read below the authentic recipe that is from the International Day of Italian Cuisine website:
    Pesto Sauce Recipe

    Essential equipment

    • 1 marble mortar
    • 1 wooden pestle

    • 100 gm of fresh Genovese basil. If you have challenges to import the fresh PDO (Protected Designation of Origin) Genoese basil which guarantees high-quality taste and flavor, use your local basil but make sure is not too strong or is one of those variety that tastes almost like mint
    • 30 gm pine nuts ( Sicilian are the best but also in California there is a great quality of this product)
    • 60 g aged Parmigiano Reggiano or Grana Padano cheese freshly grated, do not compromise on this ingredient and make sure is good quality
    • 2 garlic cloves from Vassalico (Imperia) if you can! Or just your local garlic would do, just make sure is no pre peeled and already fermented or you will obtain Korean keem chee instead of Pesto Genovese, just buy a garlic knob and peel the clove just before you need it
    • 10 g Maldon flaky salt
    • 80 cc Extra Virgin Olive Oil from “Ligurian Riviera” d.o.p., renowned for its sweet and fruity taste, which adds flavour to the basil and dressing.

    1. The marble mortar and wooden pestle are the tools traditionally used to make pesto.
    2. Wash the basil leaves in cold water and dry them on a paper towel but don’t rub them.
    3. In a mortar finely crush the basil leaves the garlic clove and pine nuts ,add the salt and cheese to he mixture and keep pounding using a light circular movement of the pestle ,add some of the Extra Virgin Olive from time to time and keep pounding and mixing until you obtain a very fine and smooth creamy sauce, pesto should not be greasy and the amount of oil used must be well absorbed and not floating on top
    4. The preparation must be done as quickly as possible to avoid oxidation problems
    5. You have now obtained more less 300 gm of pesto which should be more than enough to dress 6 to 8 portions of Trenette
    NOTE: The reason why, you should not use a blender, is because rather than having its juices released by crushing action of the wooden pestle, the metal blade of the blender will chop the leaves and this action will compromise the flavor.

    Ingredients to make Pesto Photo Credit IDIC

    Guess I will be having Pasta Pesto for dinner tonight! [​IMG]

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