We absolutely loved this recipe! It was simple to make and the flavors were mellow and well balanced. This pesto makes a wonderful topping for angel hair pasta. Thanks for posting this recipe and for a lovely dining. experience
Pesto is one of our perpetual favourites, too. It freezes well, so at the end of the summer we make a big batch, put it in ice cube trays and freeze them, so we can defrost them as needed and enjoy during the winter months as well. Mixing in well aged pecorino romano or sardo with parmigiano gives a nice touch as well!
I'm from Genova (that is, I am as "genovese" as pesto) and I've always enjoyed pesto (mostly on gnocchi, trofie and trenette). I've also been making it myself since at least the age of 16.
Although this recipe for pesto isn't strictly wrong, I rate it only 4 stars because the sequence isn't the best. You should:
- first mince the garlic, pine nuts and parmesan cheese;
- then add the butter and the basil leaves;
- then pour it in a cup or whatever container you are using;
- only then add a tablespoon of good, extra-virgin olive oil and mix it.
If you don't use it immediately, you should also cover it with a thin layer of olive oil.
A last tip: after you take it out of the fridge, before adding it to the pasta, make it softer with a bit of boiling water from the pot in which you are cooking the pasta.