Make Pesto alla Genovese yourself
Time
Preparation time: 20 min.
Total preparation time: 20 min.
Pesto Alla Genovese ? traditional recipe and classic among Italian pasta sauces? you can easily make yourself.
ingredients
(For about 8-10 servings)
- 360 g of fresh basil
- 30 g pine nuts
- 60 g Pecorino cheese (Italian hard cheese from sheep's milk) or Parmesan (from cow's milk)
- 60 g olive oil
- 2 cloves of garlic ? more to taste
- Coarse sea salt
- In addition, you either need a large mortar or an electric crusher / mixer
preparation
- Wash the basil and pat as dry as possible. Then pluck the leaves off the stalk.
- The pine nuts are either roasted in a frying pan without fat or on a baking sheet in the oven at about 200 degrees, for 5-10 minutes. Be careful with both processes, pine nuts burn quickly.
- Peel off the garlic cloves and chop.
- Cut the cheese into small pieces.
Preparation in the mortar
- First, the garlic and salt are pounded in the mortar.
- Then the pine nuts are added and ground.
- Gradually add the basil leaves in portions and crush with.
- Do the same with the cheese.
- When all is crushed, put the paste in a bowl and stir in so much oil until it has become a slightly chunky and smooth mass.
Note: In the mortar, the flavors combine very well. Therefore, many prefer pesto lovers? this preparation. But if you want to go faster, you can just use a blender / crusher.
Preparation in a blender
All ingredients, such as basil, pine nuts, garlic, the cheese, salt and the oil are added to the blender.
Then it is mixed until a smooth mass is created. (Maybe something finer than in a mortar)
tip
Tastes especially delicious with spaghetti, but also with other types of pasta or on toasted bread / baguette and with tomatoes.
Durability and storage
In a screw jar you can store pesto in the fridge for about 3 weeks. Cover with olive oil so that the surface is just covered. This leaves the taste and aroma very well preserved.
