Pesto is one of those gastronomic icons that has brought Italian cuisine to be appreciated worldwide along with other famous specialties such as pizza or lasagna. For this reason, there are many variations, with or without garlic or with the addition of almonds and pine nuts.
The origin of pesto is entirely Ligurian, so much so that its full name is “Genoese pesto” where traditionally a mortar is used in which fresh basil is crushed along with extra virgin olive oil, garlic, Parmesan, pecorino, and pine nuts.
There are many companies on the market offering ready-made solutions sometimes in glass jars or refrigerated packages, but I assure you that you can hardly find a condiment comparable to one made entirely at home.
For this reason, today I propose a recipe where preparing a fresh and fragrant pesto is really a breeze, albeit in a non-traditional way but as close as possible to a far better result than industrial preparations.
The procedure involves the use of a immersion blender that in a few seconds will transform the ingredients into a fantastic emerald green sauce ready to be enjoyed with pasta or, why not, to season meat or garnish a special pizza.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
For the malloreddus with homemade pesto
- 1.75 oz fresh basil leaves
- 1/3 cup extra virgin olive oil
- 1 pinch salt
- 1/2 clove garlic
- 1 tsp grated Parmesan cheese
- 7 oz malloreddus
Tools
- Pot
- Immersion blender
Steps
To make the malloreddus with homemade pesto
First, get some fresh basil, carefully detach all the leaves from the stems, and once washed and dried well, place them inside a beaker
Proceed by adding the extra virgin olive oil, the pinch of salt, and the 1/2 clove of garlic
Continue by taking the immersion blender and giving a first blend to all the ingredients until you reach an almost homogeneous mixture
At this point, add the teaspoon of grated Parmesan cheese and blend again for a few seconds to mix everything together
Once the pesto is obtained, pour it into a bowl and set it aside until needed
Cook the pasta in salted water for the time indicated on the package or until the desired level of doneness
To complete, drain the pasta and return it to the pot off the heat, then add half of the pesto and stir
Finally, plate the pasta and garnish the surface with the remaining condiment set aside
Tip!
Feel free to use the pasta shape you prefer. You can use Grana Padano instead of Parmesan and also add a teaspoon of pecorino.
