Ok. I admit it. This rhyme is not exactly sophisticated or smooth. I promise however that my pesto will be. So let’s get started. This is an easy and quick recipe. So a perfect solution if you were to spontaneously decide you need to have spagettis with Pesto alla Genovese (which happened to me, just a few minutes ago). So rather than hoping to the store, I resorted to my pesto recipe and thus probably benefitted from a significantly healthier option than those that you can buy. So I thought I share my pesto recipe with you. I hope you enjoy it. This makes for 2 generous portions that go nicely with pasta.
- 4 cups (100 grams) of fresh basil leaves, this usually equals on pot of basil
- 2 garlic cloves
- ½ teaspoon of salt
- ¼ cup (60 grams) of grated parmesan cheese
- ¼ cup (60 grams) of grated pecorino romano cheese
- ½ cup (110 ml) of olive oil
- ¼ cup (35 grams) of pine nuts
- 1 tablespoon of ricotta
- 1 tablespoon of chopped cilantro
Roast the pine nuts in a pan fo 2-3 minutes and put them aside. Then press the garlic with a garlic crusher. Add the salt and grind it till it is a smooth paste. Mix in basil leaves (without stems), the roasted pine nuts and all the other ingredients and blend it for 1-2 minutes. Now you might want to ask: why is there cilantro in the pesto. Well, did once add it just for the fun of it, and realized it is really adding something to it. Which proofs once more that part of the beauty of cooking and baking is experimenting.