How to Make the Perfect Pesto | Pasta Grannies
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- เผยแพร่เมื่อ 2 พ.ย. 2024
- Pesto World Champion, Maurizio Valle, shares his recipe for making pesto by hand - starting with basil from Pra near Genoa and a marble pestle and a fruit wood mortar- enjoy!
To make Maurizio's pesto use 1 clove of garlic, green shoot removed, 1/2 a teaspoon of rock salt and crush them together to make a puree.
Add 30g of basil leaves, stems removed, followed by 3 tablespoons of pine nuts, 1/2 tablespoon grated pecorino sardo, 4 tablespoons grated Parmigiano. Pound this until you have a thick paste. Then add 4 tablespoons of extra virgin olive oil.
![BABYMONSTER - 'DRIP' M/V REACTION [WAS NOT EXPECTING THIS!!!]](http://i.ytimg.com/vi/t0Lpgr1jo3Y/mqdefault.jpg)
I was brought up in Wales and never experienced pesto until my early 20s. When I had it for the first time it was probably one of the greatest culinary moments of my life! I'm 52 now and not a week has gone by where I don't eat it at least once a week - usually more! In my humble opinion it is one of the most perfect things to ever have been invented!
Questo è il vero pesto. Fatto al mortaio! Grazie Maurizio. Da lontano riesco ad immaginare l’odore del basilico e della mia terra
Imagine the aroma while you are making this! Might be worthwhile buying a morter & pestle, hmm....
You can make it quicker in a blender but nothing beats the zen of using a pestle and mortar. Best wishes Vicky
John Amidon I was thinking the same thing. 👍🏽👍🏽
I trust the Pasta Grannies with my life. To the point that I am going to make pesto by hand for the first time... for my first time making dinner for my new partner's family. Augurami buona fortuna, lol
hi Bailey, do tell us how you get on! And remember to enjoy the process 😊🌺👍 best wishes, Vicky
¡Muchas gracias Mauricio! Y muchas gracias Pasta Grannies por su valiosa aportación. Saludos desde Veracruz, México.
De nada 😊🌺 best wishes, Vicky
Now this, is pesto! I am going to follow this recipe from now on!
Mmmmmmm! Basil, Parmigiano, and olive oil, three of my favorite ingredients ever!!!
Beautiful old mortar
This is pretty much perfect (in my humble opinion - but who am I to say....). Perhaps we can't actually make pesto in the UK as it's difficult to get pine nuts from Italy (we have the ones from China, which I believe are inferior). I've had pesto in Tuscany and it tasted so good.
I love the simplicity of the recipe; I love the fact Maurizio uses the best, most tender basil leaves.
Awesome
Tony
Thanks! Will check it out.
As soon as you have pine nuts you can make it... Give it a try...
I just made this....really good. When I was tasting it out of the mortar, it was awesome but I think I used too much pasta so the end result was not flavorful enough. Anyone know how much pasta i should use?
Hi. In the Pasta Grannies book the amount of ingredients Maurizio use for his pesto makes for 2 servings. 1 serving is usually 80-100 grams of uncooked pasta. Try with smaller quantity of pasta as you can always add some more. Hope it helps 😊
Now I need a morter and pestle. preferably Italian, I actually have one saved on etsy. :)
Che bontà, il pesto! ❤️
Saludos, estoy en Colombia y no sé como reemplazar o donde conseguir el queso pecorino y los piñones. Amo la salsa pesto 😍
Awesome!
Don't forget, anyone reading this, that blending up some cashews will give a cheesy taste without the cheese (if you're vegan). It works really just as well if not even better. If you want to add heap loads of health, without altering the flavour, some brazil nuts work well too, just 1 or 2.
Then if you want to spit in the face of Italy (which'd hurt, but may be worth it for this), add a couple sun-dried tomatoes so that it turns red & slightly sweet/sour. Eat.
Thank you for showing it to us. Those pines, I am a little insecure about them, because they can taste bitter, how do you make sure you get the right ones from Italy.?The last time I made pesto I wasn't aware about the pines, and the whole thing had to be thrown away, because of the bitterness it all suddenly had, now those pines came from a country outside of Europe..so it was declared. Could you recommend a trademark for pines? (Pinoigly?)
Maravilhoso!!!!!!!!
Love the pestle & mortar. Where can I order one
hi Louise, Maurizio hunts for his pestle and mortars in antique fairs and junk yards. You can tell this one is antique because of its soft edges. I suggest you take a look at Etsy - there's Carrara marble one, like just like Maurizio's, but it's very expensive! best wishes, Vicky
@@pastagrannies thank you and ps....I love Pasta Grannies
gang im new to the channel and was wondering - is there an actual recipe (with the amount of basil) somewhere?
Hi Rachel, the voiceover gave quantities; I have now added them to the text box below the video. I hope this helps, best wishes, Vicky
Oh to be able to buy that mortar and pestle!!!!! And not one made in china. Marble...how perfect.
Here: www.ebay.it/itm/Mortaio-marmo-Carrara-Genovese-20-cm-pestello-legno-Marble-mortar-wood-pestle/231934339134?hash=item36005d283e:g:3pYAAOSw4CFYps2A
Pure Marmo di Carrara. He is not a relative of mine, I do not gain anything :)
Is this recipe for one or two person ?
one
Any tips on how to preserve the pesto. We have tried making pesto in bulk but it spoils so fast.
laartje24 We freeze it. I roll it up in plastic, or pack in small jars with a little olive oil on top. Not as good as fresh, but gets us through the winter. My kids used to take a knob of the frozen pesto and spread it on hot toast.
My mother- in-law puts them in ice cube trays and freezes them.
Pack in ice cube trays and freeze. Once frozen store vacuum packed in Ziploc freezer bags.
You put it in a jar and cover it with olive oil (extra virgin please )
you doing it wrong then. Cover it with olive oil and shove in the freezer - it'll keep for months.
This looks amazing, but in the end it looks like there's maybe 3 tablespoons worth of pesto. I would imagine this would be enough for a single serving of pasta, no?
In fact that amount is for two people
A little goes a long way when it comes to pesto! The flavour is very strong.
correct - this is the recipe and you can double it, triple it etc - just use the same ratio of ingredients.
Needs more basil, at least 50% more. This version is more "precious" considering the price of the other ingredients but basil needs to be relevant in the recipe.
I grow it :-)
It's not my work, I grow it in a small quantity for me and my family ;-)
Pesto means to pound, soooo you have to pound it! Duh!