Tabarkina Pesto

Finely chop the cloves of garlic and the basil leaves. Transfer the chopped ingredients to the mortar, spreading them evenly across the bottom to make them easier to work with. The mixture It must be smooth and fragrant, without any obvious large pieces, before adding the cheese.

Crush the garlic and basil with regular movements until you obtain a dense and well-blended base. Work it the mixture Slowly, so the leaves release their aroma and the color stays vibrant. Stop when the consistency resembles a soft mush, free of large fragments.

Add the pecorino grated Sardinian cheese a little at a time, continuing to crush after each addition. Add the cheese until the mixture It becomes compact and takes on a uniform light green color. The mixture should be creamy and smooth, with no dry spots or accumulations of cheese.

Salt pesto in moderation and mix in a mortar. Consider the flavor already present in the pecorino, so proceed gradually. The dressing should have a balanced flavor and a workable consistency, without being dry or overly compact.

Gradually pour in the extra virgin olive oil, pounding and stirring to emulsify. Continue until the sauce is smooth, glossy, and thin enough to coat the pasta. The oil shouldn't separate from the surface, but should be incorporated into the aromatic mixture.

Before using it, dilute the pesto with two tablespoons of water and mix carefully. The addition should make the sauce softer and easier to spread, without turning it into a mixture Liquid. When the pesto slides evenly from the spoon, it's ready to use.

Use pesto for seasoning tagliolini, gnocchi, lasagna, tagliatelle or trenette. Spread it over the chosen preparation and mix until the surface is evenly coated. The sauce should remain creamy and adhere to the pasta, enhancing the aroma of the basil and the flavor of the pecorino.