pesto.
Massimo Bottura’s recipe.
Ingredients:
3 cups loosely packed Genovese basil leaves.
1 handful mint leaves.
1 handful parsley leaves.
3 tbsp grated Parmigiano Reggiano.
1 tbsp bread crumbs.
3 tbsp ice water.
~1/2 cup extra virgin olive oil.
1 clove roasted garlic.
1 anchovy fillet in oil/1 tsp garum.
lemon juice or vinegar to taste.
kosher salt.
black pepper.
Equipment:
blender.
Yield:
~500mL
Execution:
Rinse and soak all herbs in ice water for 10 minutes.
In a blender combine roasted garlic, anchovy, bread crumbs & Parmigiano Reggiano.
Add half of the oil and blend until creamy.
Drain and dry all of the herbs and add them to the blender, using the blender’s tamper to ensure the herbs are caught by the blade.
Blend on medium speed, while slowly drizzling the rest of the olive oil and ice water. Adjust consistency with oil and water until creamy smooth.
Optionally, you could also use a mortar and pestle, processing the ingredients in the same order.
Season to taste with salt and lemon juice.