C’mo is the Pesto Traditional step-by-step
In this program... Pauline kitchen with Coquito. It's going well... until it unravels everything.
Without much introduction, I leave you with the that will surely be one of the most loved of this season. Pauline and her son Coquito will explain how to make pesto traditional to save in jars and give away to friends.
- 50g. basil leaves
- Olive oil
- 20g. of walnuts (or pine nuts)
- 2 tbsp. of grated cheese*
- Coarse salt
- 2 cloves of garlic
How to make Pesto Traditional
1. Peel the two cloves of garlic and mulch them in the mortar with a little of the thick. Will be something like a paste.
2. We began to put little by little the basil with a few grains of coarse salt. We do this several times. We're crushing on parties until the completion of all the basil. Always with a few grains of coarse salt.
3. Now add the nuts. Crush until they are mashed.
4. Add the cheese grated and combine all of the preparation.
5. From now on, go sandwiching them with jets of olive oil, until the pesto has the desired texture.
note on nuts
The original recipe of pesto genovese carries sprockets. As I explain in the video, I put walnuts because they are cheaper, easier to get good quality and because I like a lot.
note on the cheese
If you want to know how to make pesto, traditional genoan, it takes 70% parmesan and 30% pecorino romano cheese. I got ‘grated cheese’ to dry because I know that these two varieties are not achieved in cualuquier part, especially the pecorino. Will be well the same ;)
Pauline, I'm very lazy, can I use minipimmer/processing? Yes of course. Just be careful to do so in short intervals so that the heat of the blade do not heat the basil. Also there is that control does not take place, so that it is with the texture that we like. I like the mortar but in a hurry I've done it to machine and fit well.
How to make Pesto-Traditional: this is
look how cute, che
pics of the program