Il Pesto – Pesto Sauce

Pasta dishes are just always delicious!

Pluck the stems from the basil, rinse the leaves and dry them well with kitchen roll. Chop the parmesan, the pecorino, the garlic clove and form them together with the basil leaves, the pine nuts and the salt in the hand blender. Grind everything very, very well and put the obtained cream in a bowl large enough to hold the cooked pasta as well.

Now add the olive oil a little at a time, mixing it leisurely so that it is well combined.

With this sauce you can dress spaghetti, linguine, tagliatelle, but likewise short pasta varieties. It is essential not to drain the pasta too much and to keep a few tablespoons of cooking water aside to add in the baking dish in case the pasta turns out to be too dry and therefore not creamy.

Nowadays, housewives and cooks often use the electric slicer or the hand mixer, but the real pesto is the one that is made with the pestle in a mortar made of marble or wood. So here is the minuzioese, special procedure: you start by “pounding” basil leaves and garlic, then add pine nuts and salt and continue by gradually adding oil and mixing with the rest.

Complete the sauce with the cheese (you can add it already grated). The rule wants to H

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