July 26, 2013 by dgarnett2013
Bright Green Pesto: DG after eating it at River Cafe and based on Marcella Hazan recipe in The Classic Italian Cookbook
Enough for about 6 -8 servings of pasta
- 100g fresh basil leaves
- 8 tabs olive oil
- 25g pine nuts
- 2 cloves of garlic, lightly crushed with a heavy knife-handle and peeled
- 50g freshly grated Parmesan
- 2 tabs freshly grated Romano Pecorino
- 40g butter, softened to room temperature
Put the basil, olive oil, pine nuts, garlic cloves and salt in the blender and mix at high speed. Add a little water. This is the secret ingredient. Stop from time to time to scrape the ingredients down towards the bottom of the bowl with a rubber spatula.
When the ingredients are evenly blended, pour into another bowl and beat in the two grated cheeses by hand (gives you a better texture and flavour, doing it by hand). When the cheese has been evenly incorporated into the other ingredients, beat in the softened butter.
Before spooning the pesto over the pasta, add to it a tablespoon or so of the hot water in which the pasta has boiled.
Note: If freezing pesto, make it without cheese or butter. Add when you use the pesto and it has defrosted.
Made the day we returned from Camber Sands to find the greenhouse full of basil.