Basil Pesto (Pesto alla Genovese)
Up until my trip to Italy, I always thought a mortar and pestle belongs to the Asian kitchen, and I only ever made my pesto in a food processor. It was only after I realized the startling difference in taste between the two methods that made me change my mind. The coarse texture and the mouth feel of pesto made by hand is simply divine. Do give this recipe a try!
Ingredients for Basil Pesto30g pistachios or pine nuts or walnuts
80g fresh Italian basil leaves, packed 1 garlic clove 1/2 teaspoon sea salt 80g cup freshly grated Parmesan 150g Papa's Grove extra-virgin olive oil 1/4 teaspoon freshly ground black pepper, or to taste 1 tablespoon freshly squeezed lemon juice, optional Special equipment needed: mortar and pestle OR food processor |
Recipe |
Using a mortar and pestle is the ideal way to make pesto.
Note: If using a blender, simply place all dry ingredients in the blender and pulse until finely chopped. While the blender is still running, add olive oil in a thin stream to emulsify. Serve as above. |
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