Highly tested recipe and always present in my pantry: LIGURIAN PESTO. I’ve been making it in large quantities for years and I freeze it in single-serving cups to then defrost it in the fridge or at room temperature. Very useful for the whole winter to have fresh Ligurian pesto.
Store the freshly made pesto in the refrigerator, in an airtight container, for 2-3 days, taking care to cover the sauce with a layer of oil.
According to the original recipe, pesto should be prepared in a mortar and not in a mixer.
Perfect for seasoning pasta, but also to spread on bruschetta! Here’s how to make Homemade Pesto in a few steps.
Also try the chicken rolls with pesto in a pan… so tender!
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 220.89 (Kcal)
- Carbohydrates 0.95 (g) of which sugars 0.18 (g)
- Proteins 4.34 (g)
- Fat 23.26 (g) of which saturated 4.88 (g)of which unsaturated 2.97 (g)
- Fibers 0.32 (g)
- Sodium 380.84 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
LIGURIAN PESTO INGREDIENTS
- 1 pinch coarse salt
- 3.5 oz basil (fresh leaves)
- 4 cloves garlic
- 1.4 oz pine nuts
- 2.8 oz Parmigiano Reggiano PDO (grated)
- 1.4 oz Pecorino Sardo (grated)
- 6.3 oz extra virgin olive oil
- 2 cubes ice
Tools
- Mortar
- 1 Blender
LIGURIAN PESTO PREPARATION
Place in the mortar (or in the blender glass STRICTLY WITH COLD BLADES) first the salt and garlic, then the ice and basil leaves (washed and dried), which will remain a deep green color.
It’s time for the pine nuts and start pounding/blending.
Then add the oil, always mixing to obtain a thick sauce. Finally, add the two cheeses and continue pounding until you get a homogeneous mixture.
Do not forget the coarse salt and initial ice that keeps the basil green. This Ligurian pesto is used to season trenette, potato gnocchi, trofie, and Ligurian minestrone.
You can store it in the fridge for about 1 week – 10 days, covering the pesto with a layer of extra virgin olive oil.
Adriana’s Advice
To store it: Pour it into sterilized jars and let it rest for a couple of hours with the mouth open, covered with a sheet of wax paper. When the oil has risen to the surface, isolating the pesto from the air, close it tightly; if necessary, add a little more oil first.
