Pesto “alla ligure” con albahaca de mi maceta

Hello everybody, hope you're having an incredible day today. Today, we're going to make a special dish, Pesto “alla ligure” con albahaca de mi maceta. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pesto “alla ligure” con albahaca de mi maceta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pesto “alla ligure” con albahaca de mi maceta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pesto “alla ligure” con albahaca de mi maceta is varios. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pesto “alla ligure” con albahaca de mi maceta estimated approx 5'.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Pesto “alla ligure” con albahaca de mi maceta using 7 ingredients and 8 steps. Here is how you cook that.

O “alla genovese”. Le da vida a la pasta !
#mirecetario

Ingredients and spices that need to be Make ready to make Pesto “alla ligure” con albahaca de mi maceta:

1. 100 gr queso grana padano (sustituye al parmigiano reggiano -70gr- y al pecorino Fiore sardo-30gr-que son los que usan en Italia)
2. 50 gr hojas de albahaca, variedad de hoja pequeña
3. 15 gr piñones
4. 1 ml aceite de oliva virgen extra
5. 1 diente ajo
6. 1 pellizco sal gruesa
7. Unas gotitas de zumo de limón

Instructions to make to make Pesto “alla ligure” con albahaca de mi maceta

1. Preparamos los ingredientes
2. Limpiamos bien la albahaca con un trapo húmedo; en el caso de que la lavemos, secarla bien dentro de un trapo como si hiciéramos un cóctel
3. Ponemos en un mortero la sal y el ajo y lo machacamos
4. Añadimos la albahaca
5. La aplastamos haciendo movimientos circulares contra la pared del mortero y cuando suelta el zumo verde añadimos los piñones
6. Seguimos aplastando y cuando ya se ha hecho una masa cremosa, echamos tres gotas de limón, y añadimos el queso y el aceite poco a poco
7. El secreto es hacerlo rápido para que se oxide lo menos posible. Si no se va a consumir enseguida o queremos regalar, o nos sobra, podemos guardarlo en un tarro de cristal cubierto de aceite o incluso congelarlo. Si queréis velocidad punta, con la thermomix; siguiendo el orden...también queda muy rica. Yo la he hecho de las dos formas.
8. Bon profit !!!

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So that is going to wrap it up with this special food Recipe of Quick Pesto “alla ligure” con albahaca de mi maceta. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!