Thursday, April 7, 2011

Pesto Alla Genovese.......The Ultimate Sauce


Big Flat Leafed Basil
Pesto is a sauce which can be used in many preparations because it contains all the ingredients you would use anyway when cooking. It contains basil, garlic, salt, olive oil, parmezan and pecorino cheese and pine nuts. So by adding some pesto you are done.
It is therefore advisable to prepare a good batch of pesto then freeze it. You would want to put it in small individual jars and then freeze so everytime you need some for the day, you can just thaw a jar and the rest is safe in the freezer.
In order to make one batch of pesto you will need:
-  3  handfuls of the large basil leaves as shown in my photo above.
-  3 cloves minimum of garlic.
-  1 cup of extra virgin olive oil
-  1/4 cup pine nuts
-  1/2 cup of freshly grated pecorino cheese.
-  1/2 cup of freshly grated parmezan cheese.
-  Some salt. No pepper.
Note:
  • Try to find the large leafed basil or else you may need a lot of patience picking each small leaf from the branches.
Method:
-  It is recommended to use a high rpm blender to purée the basil with the garlic and oil.
-  Add the pine nuts and the salt, blend well.
-  Last, add the cheeses and blend well.
If the pesto looks dry to you then add some extra olive oil.
Et voila!!
Suggestions:
  • Before using the pesto you have prepared, you would want to disolve it in some yogurt, cream or milk. This way you will be sure that it will go everywhere. Prepared pesto is thick and does not mix easily with rest of the food.
  • After you have opened the small jar, but have not used it all, add some olive oil on the surface before closing it so that it does not spoil. Always refrigerate.
  • Pesto can be used for: Pasta, meats, tomato sauce, fish, fresh salmon and a wee bit on smoked, soups, chicken, eggs, and anything else you can think of.
  • Remember: One bigger batch divided in small jars and frozen.
Good Luck!
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2