pesto alla genovese
Who has the ability to prepare the pesto at home will recognize that it tastes completely different from the ones you buy at the supermarket. Sure, it takes time and plenty of basil, olive oil, but it's really worth it . The taste is genuine . The traditional preparation of “ Pesto alla Genovese “ includes the use of mortar, but is now also permitted the use of a food processor or blender.
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
for 1 Kg of linguine pasta
Ingredients
- 4 - generous handfuls of basil leaves
- 1 or 2 - cloves of garlic
- 75 grams pine nuts ( 3 once )
- as needed - olive oil, extra virgin
- 1 pinch salt
- 3 tablespoons parmigiano-reggiano, grated or pecorino only for those that like cheese
How To Make pesto alla genovese
-
Step 1After having washed and dried basil leaves, put them into your blender and begin gradually adding garlic, nuts, a pinch of salt and oil ( I use extra virgin oil )
-
Step 2The amount of oil depends on the type of basil: there are some fleshy variety and larger leaves, and some that has very small leaves. That's why oil is poured slowly in order to assess if necessary to stop or to add more.
-
Step 3As soon as the cream will be smooth, adjust salt and, if you prefer, completed with a pinch of chili peper ( I like it just a little bit spicy )and cheese
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Category:
Salsas
Category:
Other Sauces
Culture:
Italian
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#sauce
Keyword:
#Basil
Keyword:
#Italian cooking
Keyword:
#Spahetti
Ingredient:
Pasta
Method:
Stove Top
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