Pesto alla Genovese is a cold sauce made with basil, oil, cheese, and pine nuts. It is a symbol of all of Liguria. One of the most famous and well-known sauces throughout Italy and in the world to fill the dough. To make the original Genovese pesto, you need a marble mortar, a wooden pestle and patience. This is my recipe how I prepare it, and it is an Italian original recipe. Follow instructions.
Ingredients: simple, total time 20 min.
50 g basil leaves
2 cloves of garlic from Vessalico/ less strong variety and more
15 g of pine nuts
70 g Parmesan cheese
30 g Sardinia sheep cheese
100 ml of Ligurian extra virgin olive oil
a pinch of coarse sea salt
Preparation:
First we put the garlic in the mortar, beat and mix with a pestle until we get the garlic cream.
Then put the basil leaves, a little salt, and start to break it, mix when the leaves have become shiny and soft.
Then we add the pine nuts and Parmesan, break it well beat until get a nice mass and add a little oil and make a nice creamy Pesto Genovese.
Then pack in a small jar, with a stopper.
You will have sauce for the next month. The Recipe is original Italian. Served with spaghetti i or the other type of pasta. Buon appetito!
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