End of summer pesto

Summer is coming to an end and it’s time to harvest that overgrown, flavorful green basil in your back yard.

Basil Pesto is originally from Genova, Liguria, on the northwestern coast of Italy. A dish so loved and renowned it has spread all across the Italian peninsula and all over the world as well.Traditionally it would be served with a shape of short pasta called “trofie” (troh-fee-eh). In this recipe we pair it with “Pici” (pee-chee), a regional pasta from Siena in Tuscany. It’s not the most classic of pairings and some might be shocked by this interregional fusion. But what the heck! We live in a globalized society, playing a little with pasta shapes and sauce pairings can’t hurt. And Pici with pesto are just delicious.

In this video we show you how to make pesto the traditional way, with a mortar and pestle. You can use an electric blender. Be advised though, the final result will never be as good. It’s time-consuming, for sure, but I must admit that pestling each ingredient one by one not only gives you the perfect texture but makes you appreciate each ingredient and it’s aroma one at a time, revealing the perfect balance of this sauce. First the pungency of the garlic, then the fatty nuttiness of pine nuts and the invigorating aroma of basil. Mixed with the unmistakable perfection of Parmigiano Reggiano cheese and pure EVOO. Needless to say, the quality of your ingredients will be key in making the dish. Italian cuisine is all about simplicity and elevating its incredible ingredients.

Summer is coming to an end and it’s time to harvest that overgrown, flavorful green basil in your back yard.

Basil Pesto is originally from Genova, Liguria, on the northwestern coast of Italy. A dish so loved and renowned it has spread all across the Italian peninsula and all over the world as well.Traditionally it would be served with a shape of short pasta called “trofie” (troh-fee-eh). In this recipe we pair it with “Pici” (pee-chee), a regional pasta from Siena in Tuscany. It’s not the most classic of pairings and some might be shocked by this interregional fusion. But what the heck! We live in a globalized society, playing a little with pasta shapes and sauce pairings can’t hurt. And Pici with pesto are just delicious.

In this video we show you how to make pesto the traditional way, with a mortar and pestle. You can use an electric blender. Be advised though, the final result will never be as good. It’s time-consuming, for sure, but I must admit that pestling each ingredient one by one not only gives you the perfect texture but makes you appreciate each ingredient and it’s aroma one at a time, revealing the perfect balance of this sauce. First the pungency of the garlic, then the fatty nuttiness of pine nuts and the invigorating aroma of basil. Mixed with the unmistakable perfection of Parmigiano Reggiano cheese and pure EVOO. Needless to say, the quality of your ingredients will be key in making the dish. Italian cuisine is all about simplicity and elevating its incredible ingredients.