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!
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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