Pesto sauce is one of the best-known pasta sauces in Italian cuisine. Although the best known is Genoese pesto sauce, whose ingredients are basil, garlic, pine nuts, cheese and olive oil. And today with the permission of the Italian people we will make a delicious pesto with a Canarian touch.
- 3 cups of small basil leaves.
- 2 cloves of garlic
- 1/4 cup of pine nuts.
- 1/4 cup of grated Parmigiano Reggiano cheese.
- 1/4 cup of pecorino romano grated cheese.
- 1/3 cup of Mojo Coriander & Jalapeño.
- A pinch of salt.
- To make the pesto sauce in a traditional way, grind the cloves of garlic, pine nuts and fresh basil in a mortar and pestle until a more or less uniform paste is obtained. Add the grated Parmesan cheese, the Mojo Coriander & Jalapeño, and two or three tablespoons of the very hot water where we have boiled the pasta.
- We continue crushing the pesto sauce in the mortar until we obtain a homogeneous sauce.
- If you use a food processor you should put them all together, except the Mojo Coriander & Jalapeño, and press them little by little until they are chopped. Slowly add the Mojo Coriander & Jalapeño and mix at low speed. If we beat or itch too much we can heat it too much and "cook" the pesto sauce, which will give us a low quality sauce.
- Eat immediately, pouring the pasta over the pesto sauce, or fill a bucket with and freeze for about two hours. Once the cubes are frozen we can remove them and put them in a freezer bag, so we will have them ready when we want to prepare a recipe with pesto.
We can thaw the pesto sauce in the refrigerator, bringing it to room temperature before using it. If it is a little thick you can use a little olive oil.