A basil pesto is simple and delicious. And when it’s beautiful it’s even better. To achieve a homemade sauce rich in flavors and fluorescent green in color, the executive chef ofEataly Paris Marais Fabrizio Cosso has a secret: in addition to selecting quality ingredients (fresh basil, pine nuts, garlic, pecorino romano and olive oil…) he carefully keeps them cool until preparation. As well as the salad bowl and the mixer bowl that will be used in the recipe. And bonus: when mixing everything, he adds a few ice cubes. This is the best way to have a smooth, bright green sauce for your pasta. For 20 Minutes, he delivers his recipe exclusively on video as part of our new series “Pasta così! » about pasta. Bon appetite!
How to properly prepare a basil pesto sauce
