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Recipe Italian Pesto

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Recipe Italian Pesto


50 g basil leaves
1 small fresh garlic glove
a pinch of cooking salt
1 tablespoon full of pine nuts
15 g of grated Italian sheep’s milk cheese
15 g of grated Parmigiano Reggiano
4 tablespoon of extra virgin olive oil


Pesto is one of the most known Italian pasta sauces, with his great flavour. But not everyone knows that it is very easy to prepare. You can choose to make it with mortar and pestle, as the tradition teachs, or if you have just a few time at your disposal you can just mix all the ingredients with a blender. Here you are the recipe: )


1. Prepare the ingredients
Wash the basil leaves in cold water and put them to drain on a cloth. Clean them cutting out the stalk. Peel the garlic glove. 2. Traditional preparation with mortar and pestle
Put the basil leaves, garlic, cooking salt and pine nuts in the mortar. Crash them slowly with the pestle with circular movements. When the basil is completely crushed, add the cheeses and start to crash again until you’ll get a homogeneous blend. Now add olive oil and keep working the sauce until it becomes smooth and creamy. 3. Preparation with the blender
Put all the ingredients together in a blender and mix them slowly, so the sauce won’t overheat. A typical Italian recipe, simple and tasty! Learn more and more recipes with our Italian cooking courses, held by professional chefs!

Posted by: Istituto Galilei

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