Italy / Sauces & condiments
Pesto I
Pesto is a sauce that originates in the city of Genoa in the Liguria region of northern Italy (pesto alla genovese). It can be used as a sauce for pasta or meat, or can be used as an ingredient in a variety of dishes. One classic use is to spread the pesto onto slices of bread before toasting. The word "pesto" derives from the Italian for pestle, pestello. This recipe substitutes Romano cheese for the usual Parmesan.
Ingredients
- fresh basil, 4 oz100 g
- extra virgin olive oil, about; 8 oz200 g
- pecorino, freshly grated Pecorino Romano; or Parmigiano-Reggiano; or 1:1 mixture1/3 cup
- pine nuts, or nut of choice; optional1/4 cup
- garlic4 clove
- salt and pepper, freshly ground; to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Preheat the oven to 425 °F (220 °C).
If using, toast the pine nuts in an ovenproof pan for 10–15 minutes, checking every 5 minutes to prevent excessive browning or burning.
In a small frying pan (skillet), heat 2 tbsp of the olive oil on medium heat.
Crush the garlic and sauté in the oil until soft, about 2–3 minutes.
Combine the basil, garlic, cheese, pine nuts and oil in a mortar and pestle until it forms a smooth paste, or use a food processor or blender and chop finely, slowly adding the oil to reach the paste-like consistency.
