This is Italian Classics Episode 3,
and I’ll show you the authentic pesto.
So we make our pesto while the pasta is cooking.
So put the water to boil in a mortar.
Put garlic and coarse salt
because it will lead to the grinding process.
Add the pine nuts. Keep squeezing.
I like to make it old school,
but you can use a blender and it will still be delicious.
And now, the start of this recipe.
Fresh basil.
Now we add it to the mortar,
but first wash it and dry it properly.
I want a forest of basil for this recipe.
Make rotation movement with the pestle.
Once you reach this creaminess,
we need to add the pecorino and Parmigiano olive oil in the mortar
and keep on squeezing until you reach the final smooth texture.
To make a creamy pesto pasta, save some pasta water.
And now, our creamy homemade pesto.
It has to be that creamy.
If it doesn’t sound like this, you can do better.
Hmm. So yummy.
Tell me in the comments what recipe you want to see next. Ciao.