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Genovese Pesto

Updated: Apr 9

  • A wonderful Italian home-made basil sauce, serves as an addition to all pastas as well as gnocchi, and can be spread on toast as well. It is simple to prepare for this you will need either a mortar or a good blender that chops well. See other recipe, Pesto Genovese. Follow recipe.

Ingredients: blender or mortar, simple 10 min.
  • 70 g of basil

  • 80 g Parmesan cheese/grated

  • 30 g of pecorino cheese/ grated

  • 30 g of pine nuts

  • 1–2 cloves of garlic/ finely chopped

  • 120 ml olive oil EVO

  • 1 pinch of salt

  1. Wash the fresh basil leaves. Dry them gently so as not to destroy them, patting lightly with kitchen paper. These are precautionary applications so that the leaves do not break, as the broken parts will oxidize and turn black in contact with the air, compromising the color of your pesto.

  2. In the bowl of a blender, combine basil, Parmesan, pecorino cheese, pine nuts, garlic, a pinch of salt and a little oil.

  3. Mix everything, and gradually add the rest of the oil until it becomes a smooth mixture. The amount of oil added at the time of processing depends on how fine you want the sauce to be.

  4. This kind of sauce can be used as a supplement for all types of pasta, as well as gnocchi. If you like the smell of this basil sauce, you can also spread it on a toast with the addition of salmon.

Enjoy in this lovely Italian Genovese Pesto!

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09 abr

Una salsa ottima e sana!

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