Genoese pesto is an Italian condiment, typical of Liguria. A typical Italian dish is trofie with Genovese pesto. The preparation of Genovese pesto requires the ingredients to be ground in a marble mortar with a wooden, marble or glass pestle. Are you ready?
Prep Time: 20 min
Total Time: 20 min
- 100 grams of basil leaves DOP.
- 2 cloves of garlic of Vessalico (less strong and more digestible)
- 30 gr of pine nuts.
- 130 gr of Parmigiano Reggiano.
- 50 grams of Pecorino Fiore Sardo.
- 180 ml of extra virgin olive oil.
- A touch of big marine sales.
- Wash the basil and drain it without breaking the leaves;
- Combine basil, garlic, pine nuts, Pecorino and Parmesan cheese in the bowl of a food processor together with the salt.
- While the food processor is running, slowly add the oil in a steady small stream. This process will emulsify all the ingredients and help keep the olive oil from separating. If needed, stop the food processor to scrape down the sides of it.
- When the pesto is ready, use it for your pasta or anything you like.
Keep the freshly prepared pesto in the fridge, in an airtight container, for 2-3 days, taking care to cover the sauce with a layer of oil. It is possible to freeze the pesto in small jars and then thaw it in the refrigerator or at room temperature.
3 WAYS TO USE
- Replace it with the traditional sauce for vegetarian lasagna: make a mix of pesto and ricotta to spread between one layer of lasagna and another.
- Excellent variant for seasoning potatoes: boiled and roasted in the oven with pesto and hot oil.
- Original mayo-pesto: as an ingredient to add to mayonnaise to serve on salad leaves.
Enjoy your meal!