Tra i condimenti per la pasta più amati soprattutto d’estate, c’è il pesto alla genovese, una salsa a base di basilico, pinoli, formaggio pecorino e parmigiano. Un condimento buonissimo e fresco ma, purtroppo, non proprio ipocalorico, tuttavia uno strappo alla regola si può sempre fare, soprattutto se non si eccede con la quantità.
Pesto, le calorie
Il pesto, che come tutti sanno è una salsa tipica della tradizione ligure e soprattutto genovese, di origine ottocentesca, usato soprattutto per condire la pasta. Dal punto di vista calorico non si può considerare un condimento ipocalorico: contiene, infatti, pinoli, formaggio Pecorino e Parmigiano, ingredienti già di per sé calorici.
Questo non significa, però che bisogna rinunciare a un piatto di pasta con il pesto, basta non abbondare con il condimento:
Calorie di un cucchiaino di pesto: 23 kcal.
Calorie di un cucchiaio di pesto: 46 kcal.
Più praticamente, una porzione di 80 g. di pasta, condita con due cucchiai di pesto apporta all’incirca: 380 calorie.
Pesto alla genovese, la ricetta
Il pesto si trova già pronto in tutti i supermercati, tuttavia, se volete preparare l’autentico pesto alla genovese in casa, armatevi di mortaio, pestello e di tanta pazienza: ecco la ricetta.
Ingredienti: 50 g. di basilico, 70 g. di Parmigiano Reggiano grattugiato, 30 g. di Pecorino grattugiato, un cucchiaio di pinoli, due spicchi d’aglio, sale grosso e olio extravergine d’oliva.
Preparazione
Mettete nel mortaio l’aglio sbucciato e qualche grano di sale grosso, e iniziate a pestare fino a far ridurre l’aglio in crema, dopodiché aggiungete il basilico, meglio quello di varietà ligure a foglie strette, insieme a un pizzico di sale grosso (serve a mantenere il colore verde acceso) e pestate fino ad ottenere un liquido verde brillante, poi aggiungete i pinoli e continuate a pestare.
Sempre nel mortaio aggiungete i formaggi un po’ alla volta, continuando a mescolare e, infine, l’olio extravergine d’oliva da versare a filo e da mescolare sempre con il pestello. Amalgamate bene gli ingredienti fino ad ottenere una salsa omogenea, ed ecco che il vostro pesto sarà pronto per condire la pasta; prima dell’uso conservatelo in frigo. Al posto del mortaio potete usare il frullatore con le lame in plastica.
Photo Credit | Thinkstock
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