Pesto recipe

  

Genovese pesto is a typical Italian sauce born in Liguria.

The preparation is easy and can be distinguished in two ways, the one made with the blender and the one made with the kitchen mortar.

Ingredients for 300 g of Genovese pesto:

• 50 g of basil
• 100 ml of extra virgin olive oil
• 20 g of pine nuts
• 80 g of parmesan cheese
• 1 clove of garlic
• 20 g of pecorino cheese
• salt

Preparation with the blender:

Wash the basil in speed, if it's home you do not need it.

At this point add the basil, pine nuts, oil, a pinch of salt and garlic in the blender.

Try to blend by making small pauses so as not to overheat the basil in fact the hot basil tends to change taste becoming bitter, losing all its goodness.

At the end add the grated cheese to fine pesto, you can only use the grain and the result will be excellent anyway.

Your pesto is now ready and you can add it to a pasta without heating it.

You can keep it in the fridge for up to 4 days.

Preparation with the kitchen mortar:

Take the mortar and start pounding the garlic until it becomes creamy.

Add at this point the basil with some grain of coarse salt and pounded with your kitchen mortar, the salt will serve to facilitate you in crumbling the basil.

Then add the pine nuts and continue to chop.

When the mixture is creamy add the oil and the cheese and continue to mix with the cooking mortar.

Your pesto will be ready

Tips:

The first method is much more practical and quick and if it is not very liquid just add oil instead if it is too liquid just add a few leaves of basil or cheese even if the latter exaggerates to alter the true taste of the Genovese pesto wing.

In the second method the only advantage is that you do not risk the overheating of the basil avoiding to spoil the pesto.

Pasta with Genovese pesto:

Ingredients for 5 people:

• 500 g of pasta of your choice
• 300 g of Genovese pesto
• salt

Preparation:

Boil the water in a pot and then add the pasta and salt.

Once cooked, drain it and put it in a pan where you add the pesto alla Genovese to cold, then off.

At this point your pasta will be ready to be served.

Below I leave the link of a blender: