Original recipe for making Ligurian pesto, with basil, Dutch cheese, Sardinian pecorino cheese, grated Parmesan cheese, garlic and very fine extra virgin olive oil, to be prepared in a marble mortar with a wooden pestle.
Ingredients for 4 people
- 30 freshly picked basil leaves
- 20 g of grated Parmesan
- 15 g of grated Dutch cheese
- 20 g of grated Sardinian pecorino
- 2 cloves of garlic
- 70 g of very fine extra virgin olive oil
- 1/2 teaspoon of cooking salt (coarse)
How to prepare Ligurian pesto
Wash the basil leaves in cold water and let them air dry, spread on a towel.
Put the basil leaves in the dry mortar, add the salt and the cloves of garlic, then start to pound the mixture against the walls of the mortar with the wooden pestle, without giving strokes, but pressing firmly.
Add a little cheese at a time by alternating the three types and, when the mixture is homogeneous, drain the olive oil flush, mixing with a wooden spatula until a creamy sauce is obtained.
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Keep in mind that it is good to add the oil leaving the pesto in the mortar, so the basil does not lose its fragrance.
To prepare the pesto with the blender: put the oil, basil, garlic and salt in the blender, then pour the mixture into a bowl and add the cheese.
It is good to blend for a few minutes to prevent the pesto from becoming foamy.
