The Samovar


Seasonal pesto dish
June 14, 2007, 12:08 am
Filed under: Cooking, Food, Recipes

Mostly just an excuse for writing down my pesto recipe (below).

Last night I cooked tagliatelle with pesto, peeled asparagus, broad beans and fresh peas, with a decoration of tomato concasse (the final e should have an acute accent, it’s just raw tomatoes peeled, seeded and finely chopped). Damn good – I recommend it. The freshness of the uncooked tomato balances the rich cheesiness of the pesto.

Pesto (for 2)

  •  80g basil leaves, removed from the stalks and carefully washed and squeezed dry
  • 1-3 garlic cloves, peeled
  • 2-3 tbsp pine nuts
  • 6 tbsp olive oil
  • 40-80g pecorino or parmesan, or a mixture of the two (use sardo, a Sardinian ewe’s milk cheese for maximal authenticity), grated
  • Salt and pepper

Blend the basil, garlic, pine nuts, olive oil, salt and pepper to a rough puree. Stir in the cheese. Add a few tbsp of the boiling pasta water just before draining and mixing them together to loosen it up a bit.

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2 Comments

A Sardinian grana for a Ligurian sauce for “authenticity”?
Never!
t

Comment by Tony Hatfield

Touché! Now where did I read that pesto recipe?

Still – it does taste nice all the same! 🙂

Comment by Dan | thesamovar




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