For the first time, I tried this dish on my own. After I’ve heard of my friend Matteo’s huge success last weekend!
The master of this dish is ZeroZero in Florence, but mine didn’t perform that bad!
This is an old post from my italian blog that I will try to translate.
Why? Because it talks about running, one of my passions I discovered in NYC. I wrote this post after my first run:
“This city is corrupting me. I’m doing things that I would have considered embarrassing just a few months ago.I’m thinking about running.
Why? I don’t know, that’s what I’ve been wondering after my first run.
This mania didn’t cost me yet expensive gadgets, shiny shoes, branded clothes or wealthy behaviours.
In fact I’m training with just adidas shoes (100$) and pants (30$), kiway (for free) and an old shirt (free).
For the rest, no worries, same life.
Alcool, cigarettes and unhealthy food.**
New York, I gave you a finger, you won’t take my whole arm! WTF*
(The title of the post is in honor of a great 80′ band, you rest in peace).”
* This is tipical italian slang
** FYI: I don’t smoke any more, I eat healthy and drink rarely. Yes, NYC took my arm!!
I’m in love with food… you know….coming back home and decompress preparing something delicious and tasty is priceless….
My last creation: I worked on a seafood salad and a korean strawberry macedonia … Simply priceless!
Take a look…soon the recipes!
Forget blender and mixer if you’re serious about pesto!
What you need is a mortar, a lot of patience, and a little bit of strenght!
I’m not good with quantity but that’s my way:
- fill the mortar with packed basil leaves (dry).
- Add 1 garlic
- Add some salt
Start working with the mortar untill the basil and the garlic are perfectly chopped and melted together.
At this point add the some pine nuts (pinoli) and keep working with the mortar.
When the pine nuts are melted with the pesto add oil, parmigiano and pecorino cheese.
Fix the flavor with salt and pepper.
To get an idea of the ingredients proportions have a look at this recipe
That’s it!
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