March - April Recipe
On April 28th at Il Rosmarino we'll host a themed evening on pesto made with mortar
(for information and reservations click here),
A recipe that is much more than a sauce and a pasta condiment: it is an ancient art that is handed down from generation to generation, like the mortar on which it is prepared.
Not everyone today has a "mortaio" at home or the time to prepare it following the delicate process that brings the leaves of basil and become pesto, and so here is our "modern" version that, for purists-of-pesto we call "Crema di basilico":
- Carefully wash the basil leaves and dry well.
- Place the ingredients in a blender, previously cooled into the freezer, strictly following this order:
- 1 pinch coarse sea salt
- 1 tuft of parsley to make greener the sauce
- ½ clove garlic and a nut of butter
- 1 handful of Italian pinoli (pine nuts)
- ½ glass of extra virgin olive oil.
- Blend until you get a creamy paste, then add
- the dry basil leaves a few at a time,blend for a few seconds every time.
- 2 spoonfuls of first-quality ground parmesan cheese.
The pesto can be poured into an air-tight container and kept in the refrigerator not more than 1 week .