King of Pestos
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Ingredients
- 1 large clove garlic, remove any green center
- 1/8 teaspoon salt
- 2/3 tightly packed cup young basil leaves
- 2 heaping tablespoons pine nuts
- 1/4 cups grated Fiore di Sardo sheep cheese, or American Stella Fontinella
- 1/2 cup freshly grated Parmigiano-Reggiano
- 6 tablespoons extra-virgin olive oil
Details
Preparation
Step 1
For 1 pound pasta; 2 pounds seafood, poultry, meat or vegetables.
In a mortar and pestle, or food processor with the motor running, puree the garlic and salt. Gradually add basil and then the pine nuts, crushing or processing everything into a rough paste.
Blend in the cheeses and, finally, enough oil to bring the pesto to the consistency of heavy cream. Turn it into a pasta bowl.
Stir in about 1/3 cup hot pasta water from cooked pasta, and immediately toss with drained noodles. Season to taste and serve.
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