Linguine with Pesto – Linguine al pesto
A classic dish from the region of Liguria. Pesto derives from the verb “pestare” which means to pound, in this case to pound in the mortar. The original pesto is in fact made in the mortar by using the pestle.
Nowadays people are always so in hurry that it’s difficult to see someone following the tradition. I personally use a small electric chopper and it comes out perfect and creamy. Unfortunately even if you follow the instructions ad litteram it won’t be like the one you eat in Liguria. The basil is the main ingredients and there’s no other place in the world that grows one like theirs. It’s small and light green, different in smell and flavor. The one we find elsewhere could resemble it but it always has a light mint sent. I’ve been lucky myself because I had my auntie living in Genova and for many years she brought me home made pesto from Liguria and I can assure you, I have not been able to recreate the same pesto ever.
Ingredients:
1 lb. linguine
For the Pesto sauce:
2 cups loosely packed basil leaves
2 Tbsp. Pine nuts
1 walnut
1/3 cup extra virgin olive oil
2 small garlic cloves thinly sliced
2 Tbsp. freshly grated Parmesan cheese
2 Tbsp. freshly grated Pecorino romano cheese
salt to taste
Instructions:
1. Blend garlic, pine nuts and walnuts in a electric vegetable chopper with 2 Tbsp. olive oil until creamy.
2. Add the basil and a pinch of salt then blend a bit at a time turning the vegetable chopper on and off rather than letting it run continuously so you don’t “cook” the basil.
3. Add the oil blend again (not too much).
4. When the pesto is smooth put in a bowl and add the cheeses, mix in by hand.
5. Just before the pasta is finished cooking add a few spoons of foam from the pasta water (or a few spoons of hot milk) and mix it. Add just enough water, or milk, to make it creamy. Don’t add so much that the pesto gets watery.
6. Add the cooked pasta to the pesto, mix well and serve immediately.
Notes:
Using a walnut is fairly uncommon when making Pesto. It is a secret that my aunt who lives in Liguria taught me. If you’re using the two cheeses add less salt because Pecorino is very salty, if you don’t want to use pecorino use only 1/4 cup Parmesan cheese.
If you made a lot of pesto, it can be stored in the refrigerator. Put it in a glass jar and cover the top by olive oil so it won’t get dark and dry. You can also freeze it for about 3 months.
