Ingredientes para Pesto Marcella Hazan
- Fresh Basil Leaves
- Extra Virgin Olive Oil
- 1/4 cup pine nuts
- Garlic Cloves
- Generous pinch of sea salt
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Pecorino Romano cheese
- 2 tablespoons softened unsalted butter
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Cómo preparar Pesto Marcella Hazan
- Gently wash and thoroughly dry 2 cups of fresh basil leaves with paper towels.
- In a food processor, combine the basil, 1/2 cup extra virgin olive oil, 1/4 cup pine nuts, 2 cloves of minced garlic, and a generous pinch of sea salt. Process until smooth and creamy.
- Transfer the pesto to a bowl. Add 1/2 cup grated Parmesan cheese and 1/4 cup grated Pecorino Romano cheese. Gently fold in by hand until evenly combined. This step is crucial for achieving the best texture.
- Add 2 tablespoons of softened unsalted butter and gently mix until fully incorporated.
- When serving over pasta, stir in 1-2 tablespoons of the hot pasta water to thin the pesto to your desired consistency.
- **Freezing Pesto (optional):** Follow steps 1-2. Transfer to an airtight container, pour a thin layer of olive oil on top to prevent browning, and freeze without the cheese and butter. Add cheese and butter after thawing, just before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
1g
Fat
36g
Carbs
0g
