Basil is very much in season here at the moment, so I bought a couple of bunches at the market and decided to make pesto.I dug out the official recipe from Consorzio Pesto Genovese. It’s very specific about exactly where the ingredients should come from. I’m providing the original recipe, but feel free to substitute ingredients from another region. eg. Basil not from Genoa 🙂 The recipe also calls for a pestle and mortar. This is undoubtably the best way, but you can get very acceptable results using a blender. Just put all the ingredients in a blender and blitz until almost smooth. Serves 6
2 Tbsp Pecorino (romano, toscano, sardo or siciliano)
2 cloves of garlic (can be omitted)
1 Tbsp pine kernels (from the Mediterranean area)
1 tbsp chopped walnuts can be substituted for the pine kernels (must be European from the species “Juglans regia”)
Coarse sea salt
The traditional method uses a wooden pestle(where the dish gets its name from in a round about way) and a marble mortar. Start by pounding the garlic and salt until you get a smooth paste.
Add the basil, a handful at a time, and keep grinding using a circular motion until each batch of the leaves is incorporated. To preserve the essential oils in the basil, you shouldn’t be too rough with it.
Add the pine kernel and grind some more.
Add the cheese and mix well.
Add the oil, little by little, until the pesto has the right consistency – a matter of taste.
Serve with pasta or added to minestrone. The recommended pastas are troffie, trofiette or trenette, but it goes with just about any pasta. I usually serve it with spaghetti or linguine.
Bavette al tonno fresco. I’m not sure where this dish originates, but it feels like a Sicilian recipe due to the inclusion of tuna and pine nuts. It’s quite economical too as 200 grams of tuna feeds four people. My problem now is trying to think of a way to use up the other 800g I bought at the fish market this morning. I couldn’t resist, it was €2 a kilo 🙂 Serves 4.
Bavette with tuna ingredients
320g bavette (or spaghetti or linguine) I used bavettini – a smaller version of bavette
100g cherry tomatoes – halved
2 anchovy fillets – chopped
20g pine nuts
70g good quality black olives
200g fresh tuna – cut into small cubes
Zest of 1 lemon
1 clove of garlic – finely sliced
1 shallot – finely sliced
1/2 glass white wine
Fry the shallot and the garlic in olive oil until it starts to colour.
Add the anchovies, half the pine nuts, the olives and the tomatoes. Cook for 2-3 minutes.
Add the capers and tuna. Cook for a further 2 minutes.
Add the wine and allow to reduce a little.
Remove from the heat. Add the lemon zest, parsley and the rest of the pine nuts.
Meanwhile cook the pasta until al dente. Drain and add to the pan with the tuna. Return to the heat and mix well. Allow the pasta to take up the flavours for a minute or so, remove from the heat and serve.
Bavette con i cannolicchi. I came across these today in the fish market. I was at a loss what to do with them and in the end cooked them using the same recipe as vermicelli con le vongole. Very nice they were too 🙂