PESTO SAUCE WITH BASIL AND ALMONDS

Mortar pesto sauce: the charm of tradition.

The recipe of the classic Italian basil pesto sauce, prepared according to tradition in the mortar!
Of course, this is a less rapid version of the more common and modern one that uses the blender, but with a unique charm that must be experienced at least once in a lifetime!

NOTES:

• Obviously the recipe is adaptable to any blender! 😉 Just put all the ingredients in the jug and blend adding oil little by little.
• You can replace almonds with pine nuts, following the most classic and traditional recipe, or use walnuts, hazelnuts or a mix of dried fruit.
• I omitted garlic for intolerance, but if you don’t have the same problems as I do, don’t miss it!
• The pesto can be preserved in the refrigerator for 2 days or in the freezer for some months.

PESTO SAUCE WITH BASIL AND ALMONDS (GARLIC FREE)

The classic Italian basil pesto sauce, prepared according to tradition in the mortar! You have to try it!

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Prep Time 20 minutes mins

Cook Time 0 minutes mins

Course basic recipes

Cuisine Italiana

Servings 4 persons

Ingredients

  

• 80 gr basil
• 130 gr extra-virgin olive oil
• salt
• pepper
• 40 gr sweet almonds unpeeled
• 60 gr grana padano.

Instructions

 

• Wash gently the basil leaves and dry them with paper towels.
• Toast almonds (at 200 °C for 10 minutes or in a non stick pan) then chop them.
• Put the basil, little by little, together with almonds in the mortar and start to pounding with the pestle.
• Add the grated grana, salt, pepper and pound again gradually adding the oil.
• Continue to pound with circular movements until you get a omogeneous mixture.
• Season with more olive oil, salt and pepper.
• Soften the pesto sauce with a tbsp of the pasta cooking water and use it, both cold and hot, to season spaghetti, rice or spelt.

Keyword pesto sauce, italian pesto sauce, pesto garlic free

Do you like basil pasta? So you have to try also this other recipe of italian spaghetti!

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