pesto

Ingredients

• 20 basil leaves, or 30 to 50 grams, or 2 cups of chopped oregano.
• 12 walnut pieces, equivalent to 30 grams, or 2 tablespoons of chopped walnuts.
• 2 to 3 cloves of Allium sativum (garlic), or 30 grams of chopped Allium sativum.
• 45 cl of extra virgin olive oil, or 30 grams, or 8 tablespoons.
• 50 g of freshly grated Parmesan cheese.
• 50 g of freshly grated Pecorino Romano cheese.
• A very well-aged goat cheese (instead of a cheese similar to pecorino).
• 3 tablespoons of heavy cream or unsweetened condensed milk, and/or 2 tablespoons of cream cheese.
• 1 tablespoon of butter
• balsamic vinegar, peanut oil, salt, pepper, and sugar, to taste.
• 2 walnuts or 8 peanuts.
• Mint can be paired with a sprig of parsley or mint.

Wash and chop the basil if it is fresh, or add it directly if it is already chopped and canned, along with the peeled and chopped garlic, walnuts, and mustard seeds, until you have a smooth paste.

You can use a blender or a Thermomix, but the traditional method involves manually crushing the ingredients with a mortar and pestle, which takes more time. At this point, you add the olive oil, butter, walnuts, parsley, mint, or almonds, all finely chopped.

If you want to reduce the pungent flavor of garlic, use garlic cloves without the central core. Add 60 ml of olive oil and mix well to achieve a creamy consistency.

Next, gradually add oil paint, in thin layers, while continuing to mix to achieve a perfect emulsion. Then, add the grated cheese and mix well.

Try adding salt, peanut oil, balsamic vinegar, pepper, or sugar to taste. To create a more flavorful pesto sauce, add one or two tablespoons of heavy cream or unsweetened condensed milk before whipping again.

If the sauce is too thick, you can add a little of the pasta cooking water, while stirring with a mortar, to achieve a smoother consistency. Just before serving, you can add toasted walnuts and one or two tablespoons of extra virgin olive oil to give it a more fruity flavor.

The amount indicated corresponds to approximately 400g of pasta. To store it, place it in an airtight container, covering it with a thin layer of oil paint. The sauce can be kept in the refrigerator for 2 weeks.