What we post you today is not the traditional pesto recipe.The traditional one has to be done with a mortar and a pestel and it is for sure the best one to maintain all the good elements and characteristic of the basil and the other ingredients.
We posted it long ago (the recipe can be found here)
Sometimes working with the pestle and the mortar may seem tiring and slow
it is not true but we had many requests to use the blender maintaining a great final taste and not wasting the characterist of a good pesto.So we decided to try to make pesto in a less traditional way and we have here some suggestion.
Two factors must be taken into consideration: do not incorporate air and keep everything cold.Wash the basil and dry it well. Residues of water can blacken the obtained pesto faster.
- Put the pine-nuts ,garlic, salt and basil in a blender with a glass. (The one with the blades at the bottom, suitable for preparing smoothies.)
- Then add the oil covering the basil as much as possible so it does not incorporate air.
- To keep the temperature low, use extra virgin olive oil, garlic, basil and the glass of the blender kept in the refrigerator before using them.
- Start to whisk in pulses, not continuously, to prevent the basil from overheating too much. Stop when the consistency is creamy
Add the grated cheese and serve.
It is possible to freeze the pesto in plastic containers, without cheese, which you will add when you decide to defrost and use it.
You can serve this pesto on pici !