Ingredients
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50 gr Fresh Basil leaves
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2 Garlic clove
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100 ml EVO oil
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70 gr Parmigiano Reggiano
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30 gr Pecorino cheese
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15 gr Pine nuts
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A pinch Salt
Directions
Pesto alla genovese is a typical sauce of the Ligurian cuisine based on basil, extra virgin olive oil, garlic, Parmesan cheese, pecorino cheese, pine nuts, salt, which are “crushed raw” in a mortar with pestle, until reduced to a creamy sauce scented and tasty, which is called basil pesto! Perfect to dress pasta, but also to spread on bruschettas! The recipe we propose is the original one from the Genoese Pesto Consortium.
Steps
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1
Done
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First clean the basil leaves with a cloth. Do not wash them, do not crumple them, any black veins in the leaves can compromise the taste and color of pesto. |
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2
Done
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Pound the peeled garlic with a pinch of salt. Then add the basil. Pound the basil gently. |
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3
Done
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Pound until you obtain a dark green and fortified compound. At this point add the pine nuts and pound them in a mortar. |
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4
Done
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When the mixture is well amalgamated add the cheese alternating them with a drizzle of oil, pound and continue to alternate cheese and oil. The final mixture should have the typical grainy and creamy consistency. |
