Pesto alla Genovese is a typical preparation from the Liguria region. Pesto alla Genovese is one of those sauces for a summer dish most used, but those like me who make a lot find in winter a quick dish for when you’re out all day. With this fabulous sauce, you can dress not only pasta dishes but also accompany meats, pizzas, fill rustic cakes, or make an excellent omelet. The ingredients for preparing pesto are basil, parmesan, pecorino, pine nuts, garlic, oil, and salt. Traditionally, a mortar was used to make pesto; even today, some people use it, but to ease the preparation, I used a chopper, using blades, equally delicious!! Here’s the recipe for you!
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients
- 2 cups basil leaves
- 1/3 cup grated Parmesan
- 1/4 cup grated Pecorino
- 2 tbsp pine nuts
- 1/2 tsp salt
- 1 clove garlic
- 1/3 cup olive oil
Tools
- Chopper
Steps
Clean and wash the basil, then dry it with a kitchen cloth by gently blotting.
When it’s well dried, put it in the chopper with the oil and start for a few seconds, just enough time to chop it a bit.
Add the parmesan, pecorino, pine nuts, garlic, and salt and blend all together for a few seconds until it reaches a creamy consistency.
When the pesto is ready, pour it into a glass container, add a little oil to cover the entire surface, and close it.
Advice
You can store the pesto in the fridge closed in a glass jar for about 3 days. For longer periods or to keep it all winter, you can freeze it in plastic cups, covering the surface with oil and then covering them with a sheet of aluminum foil, or replace the cups with glass jars. When you need to use it, just take it out of the freezer and let it thaw at room temperature.
