Sorry for my late posts… But here’s my big come-back : the perfect taste of summer, the sauce I could just pour onto any meal…”Pistou” or the so-called “Pesto” – here prepared by my mom and brought back into my suitcase all the way from Switzerland.
Pesto is an Italian sauce made of basil, olive oil, garlic, pine nut and pecorino (here, without). Pistou is a provençal cousin of pesto, generally prepared without pine nuts. It’s the main ingredient of “soupe au pistou” (yum yum).
Pesto has many variations in its composition, in Catania’s province in Italy, they use pistacchio verde, I myself tried a delicious recipe with rucola, from Déjeuner de soleil.
Pesto has many variations in its composition, in Catania’s province in Italy, they use pistacchio verde, I myself tried a delicious recipe with rucola, from Déjeuner de soleil.
The recipe is approximative. Make some changes according to your taste.
The Ingredients (for 1 pot)
– 1 teaspoon coarse salt
– 3 big bouquets of fresh basil with large leaves
– 2 garlic cloves
– 50 g pine nuts
– if you wish, 4 tablespoons of pecorino or parmesan – here made without
– 15 cl olive oil
– 3 big bouquets of fresh basil with large leaves
– 2 garlic cloves
– 50 g pine nuts
– if you wish, 4 tablespoons of pecorino or parmesan – here made without
– 15 cl olive oil
The Recipe
Patient Version :
Crush the salt in a mortar, add the basil and chopped garlic. Grind it so it becomes a purée, then add the pine nuts, the pecorino, and the olive oil.
Patient Version :
Crush the salt in a mortar, add the basil and chopped garlic. Grind it so it becomes a purée, then add the pine nuts, the pecorino, and the olive oil.
Rapid Version :
Put the salt, the basil, garlic and pine nuts into a mixer. Then put the mixture into a bowl and add the pecorino with a fork. Pour the olive oil and mix.
Put the salt, the basil, garlic and pine nuts into a mixer. Then put the mixture into a bowl and add the pecorino with a fork. Pour the olive oil and mix.
2 Comments
Tu sais que j’attends avec impatience ta recette…
J’ai du beau basilic bien frais qui n’attend qu’à être utilisé !
A dimanche,
Oh man this looks delicious! And your photographs are beautiful! Everything here looks great!
I recently launched my own blog, I’d love for you to check it out and let me know what you think! :) Thanks!
http://www.prettygoodfood.com