Pesto alla Genovese（正宗罗勒香蒜酱）

关于这个食谱

Pesto alla Genovese is one of the world's most copied and most compromised sauces. The authentic version — made by hand with a marble mortar and wooden pestle — has a different texture and flavour from anything processed in a blender. The mortar tears the basil rather than shredding it, releasing volatile oils that a blender destroys through heat and oxidation. The basil should be young, small-leafed Ligurian basil (Ocimum basilicum var. Genovese DOP), though good supermarket basil works well. The other essential components are Ligurian extra-virgin olive oil (light and delicate, not peppery), pine nuts, a clove of young garlic (not pungent), coarse salt, Parmesan and Pecorino Sardo. Pesto is served with trofie (the canonical pasta), trenette or stirred into minestrone.

食材

服务 6

• 60 g新鲜罗勒叶（包装）
• 100 ml特级初榨橄榄油（淡利古里亚风格）
• 30 g松子
• 40 g帕尔马干酪，新鲜磨碎
• 20 g萨尔多羊乳酪或罗马诺羊乳酪，新鲜磨碎
• 1蒜瓣（小）
• pinch粗海盐

步骤

1. 1

   准备食材

   Wash basil and dry very well — moisture dilutes the sauce. Toast pine nuts in a dry pan for 2 minutes until lightly golden.完全冷却。

2. 2

   将大蒜和盐磨碎

   In a mortar, pound garlic with coarse salt to a smooth paste.

3. 3

   添加松子

   Add pine nuts and pound until mostly broken down with some texture remaining.

4. 4

   分批添加罗勒

   Add basil leaves in small handfuls, grinding and pressing with a circular motion rather than pounding. Work patiently — this takes 5–8 minutes by hand.

5. 5

   添加奶酪

   拌入帕尔马干酪和佩科里诺干酪。搅拌均匀。

6. 6

   添加油

   Stir in olive oil gradually until you have a thick, creamy sauce.品尝并调整调味料。

7. 7

   发球

   Toss with freshly cooked pasta (add a spoonful of pasta water to loosen).不要加热香蒜酱。

变化

• •

  Blender pesto: blend all ingredients on short pulses, keeping the food processor cold in the fridge beforehand.

• •

  用核桃代替松子，以获得更便宜、更朴实的版本。

• •

  素食者：将蛋白质换成烤杏鲍菇、熏豆腐或煮熟的鹰嘴豆——稍微向上调整调味料以进行补偿。

• •

  更辣：在芳香剂中添加切碎的新鲜辣椒或一茶匙压碎的阿勒颇/乌尔法胡椒，以获得温暖、分层的热量，而不是单一的强烈刺激。

存储

Keeps in the fridge under a layer of olive oil for up to 5 days.冷冻效果长达 3 个月。

常见问题解答