Genoese pesto is a basil and pine nut sauce usually used to dress pasta, but it is also perfect for preparing bruschetta, canapés, puff pastry snacks, savory pies, and even for dressing salads. In Genoa, they make it with the classic mortar, but the version I’m proposing today is much simpler. You will only need a simple blender or the Bimby, and in a few seconds your dressing will be ready.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 3/4 oz parmesan
- 4 cups basil (leaves)
- 1 oz pine nuts
- 1/2 cup extra virgin olive oil
- 1 tsp salt
- 2 cloves garlic
Tools
To prepare the pesto, I used the Bimby, but a simple blender is enough to achieve the same result.
- Blender
- Jars
Steps
Place the parmesan in chunks inside the bowl and grate for 10 seconds at speed 10. Gather at the bottom with the spatula and set aside.
Wash the basil well, dry it carefully, and place the leaves inside the bowl.
Add the grated parmesan, extra virgin olive oil, pine nuts, salt, and garlic and blend for 15 seconds at speed 7.
Our Genoese pesto is ready.
We can use it to dress pasta or freeze it in single-serving containers with a lid.
Storage and Tips
Store in the fridge in a glass jar with a hermetic lid strictly covered by extra virgin olive oil or freeze using appropriate containers with a lid.
Consume within 2/3 days
You can skip using garlic and replace parmesan with pecorino
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This recipe contains one or more affiliate links
This recipe contains one or more affiliate links
