INGRESDIENTS
To make the pesto there is a marble mortar and a wooden pestle, and a lot of patience.
For first you have to wash the basil in cold water and then put it to dry on a cloth, meanwhile in the mortar you have to crush a garlic clove every thirty leaves of basil.
The garlic must be sweet, it must not prevail even if it makes itself felt in the background ... in short, it can not be missing! And it must not miss even the coarse salt, add some wheat.
when the garlic and the salt have reached the consistency of a cream it will be time to add the pine nuts, a handful. The pine nuts that will amalgamate and soften the sauce will contrast the garlic.
at this point, but not all together, add the basil leaves and start with a gentle rotary movement and prolonged to crush them in the mortar. remember that the essential oils of basil are contained in its leaves and that to get the best taste you need do not crush heavily but slightly rotate the pestle so as to tear off the fragrant leaves.
the moment has come for cheese: parmesan, properly seasoned. and finally the extra virgin olive oil, poured in drops, ideal for mixing all the ingredients without overwhelming them.
at this point the pesto is ready and can be used to season any type of pasta. if your pesto is too compact just add a little water to cook the pasta to dilute the product when seasoning.
Enjoy!
