Introduction: Pesto Sauce With a Sicilian Twist.

About: Lives in Paris and author of the blog The Paris Feast based on Paris, Food, Recipes and Travel ideas.

Pesto is a sauce that originates from Genoa in Northern Italy made with basil, pine nuts, garlic and two typical Italian cheeses. Here is my recipe using the tradition method of mortar-pestle. The main ingredients are crushed garlic, European pine nuts, basil leaves and two types of Italian cheese, the Parmigiano-Reggiano and Pecorino Sardo. The later refers to hard Italian cheese made from sheep’s milk and pecorino sardo originates from the island of Sardinia. Pecorino Sardo is somewhat difficult to find outside Italy and so I used another sheep’s milk cheese, however originating from Sicily, called the Pecorino Pepato.

Step 1: ​Ingredients

Basil Leaves: 1 stem

Extra Virgin Olive Oil (cold pressed): 1/8 cup + 1/8 cup

Garlic: 1 clove

Parmigiano-Reggiano (grated): 20 grams

Pecorino Pepato : 20 grams

Roasted Pine nuts: 20 grams

Salt : 1/2 teaspoon.

Step 2: Take the Garlic in a Mortar and Crush It With the Help of a Wooden Pestle.

Step 3: When the Garlic Is Crushed, Add the Basil Leaves and Slightly Crush Them.

Step 4: Add 1/8 Cup of Olive Oil to the Mortar.

Step 5: Add the Grated Parmesan Cheese.

Step 6: Break the Pecorino Pepato Into Small Cubes and Add Them to the Mortar and Crush.

Step 7: Add the Pine Nuts, Crush Them and Incorporate Them Nicely Into the Mixture.

Step 8: Slowly Add 1/8 Cup of Oil and Mix It With the Paste by Turning the Pestle in a Circular Motion.

Step 9: Add the Salt and Mix It Well Using the Pestle.

Step 10: The Final Sauce Should Look Like This.

If it is too thick you can add some oil, if it is too thin add some cheese.

Step 11: You Can Serve the Pesto Sauce As a Topping for Pastas.

After some research I realized that the best type of pasta for the pesto sauce is the Trofie which also originates from Genoa like the pesto sauce. It is short thin twisted pasta and is traditionally served with pesto.