Pesto alla Genovese
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I've had this recipe from Angela for many years; I modified it a bit (I hope she doesn't mind), but I like it with more pine nuts than in the original recipe 😊 It's a very versatile sauce that goes well as a pasta sauce, for meat, for various salads... basil lovers will certainly appreciate it.
Finally, pine nuts are available locally too, a bit expensive but this way you can prepare the original pesto recipe. If you can't find them, you can easily substitute with almonds, pistachios, walnuts, or hazelnuts.
More information in English about pesto can be found here.
Ingredients
100g basil
30g pine nuts (pinoli, the original recipe calls for only 10g)
15g grated Parmesan
1 garlic clove (optional)
50 ml olive oil
salt
How to prepare pesto alla genovese
- Put all ingredients except the oil in a food processor, pulse a few times.
- Then slowly add the oil with the processor running until you get a paste as fine as you desire - I prefer it coarse.
* if you don't have a food processor, you can use a mortar to crush all the ingredients, which is also the traditional way of preparing pesto. - Storage: put the pesto in a jar, pour a thin layer of olive oil on top (to prevent oxidation), seal the jar tightly and store in the refrigerator. If you want to freeze it, prepare the pesto WITHOUT Parmesan (it doesn't freeze well), then put it in a jar with a layer of oil on top and store in the freezer.
Ingredients in the food processor
Pesto alla Genovese
Pesto alla Genovese
