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Pesto alla Genovese

Pesto alla Genovese step-by-step recipe | vegelicacy.com
"Pesto is one of the most popular Italian sauce, and pesto alla genovese is the most authentic and classic pesto sauce. It's perfect addition to pasta, soup and sandwich. "

Ingredients Serves 6

  • 1.7 oz/50 g basil leaves
  • 2 cloves garlic
  • 1 oz/30 g pecorino cheese
  • 2.5 oz/80 g parmesan cheese
  • 1/2 cup olive oil
  • 1/2 tsp salt

Method

  1. Grate parmesan and pecorino cheese using a part of the grater with smaller holes. Rinse basil leaves and drain. Peel the garlic cloves.

    Pesto alla Genovese
  2. Heat the pine nuts in a dry skillet for 5 minutes.

    Pesto alla Genovese
  3. Traditionally pesto is prepared with a mortar, but you can use a blender too. Before you start cool your blender in a freezer. Put garlic, basil, pine nuts and salt into a blender jar and process, then gradually add olive oil and process for creamy consistency. In case you use a mortar, start from smashing garlic cloves with salt, then add basil. Once the basil leaves turned into a green paste, add the nuts and smash again. Finally pour the olive oil in a thin stream, and keep stiring.

    Pesto alla Genovese
  4. Then add grated cheese, mix well. Pesto is a 5-star sauce for various long pasta like spaghetti and capellini. It also a good choice for farfalle and fusilli.

    Pesto alla Genovese

Author: vegelicacy

Posted on: 12 December 2013

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Diet type: vegetarian
Category: sauce
Difficulty: easy
You will also need: Blender or Mortar

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