Pesto is considered a unique dressing that is related to the images of Liguria and Genoa Italy where the climate and soil favors the growth of a variety of basil judged in terms of taste and aroma. According to traditional recipes the method of producing pesto is with a marble mortar and wood pestel.
If you are looking to make a good pesto for more flavor I'd enjoy passing this on to you. The addition of ingredients like walnuts, hazel-nuts and cashew nuts for endless variations tend to cause deterioration of pesto with time that smaller portions should be prepared and used immediately. Pesto reaches its peak of flavours when served soon after it is made.
Using a fresh bunch of basil squeeze the leaves rather than crush them to allow the full release of aroma. When you pour in some extra virgin olive oil then put in some unrefined salt and again squeeze the dressing. Finally add in parmesan cheese, pine nuts and some more extra virgin olive oil. The result should be a thick creamy pesto that is ready to use: simply add it to freshly cooked pasta in a pan and thoroughly mix it together with a little uncooked extra virgin olive oil.
It does not seem to be a complicated technique, but pesto this way will definitely taste better! How else should it be made? Some things are worth the time and effort so be sure to grow your own basil and you can understand the difference that it makes. Let me know if you try this Pesto Genovese Sauce and what you think.
Pesto Genovese Sauce
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