Traditional recipes

Pesto sauce

Pesto sauce

Recipe Genoese pesto from of 03-06-2009 [Updated on 07-03-2017]

The pesto sauce is one of the cornerstones of Ligurian cuisine, a cold sauce whose main ingredient is basil which, mixed with pecorino, parmesan, pine nuts, garlic, oil and salt (according to tradition, these are the seven ingredients for pesto) becomes a condiment with a unique taste.
Traditionally the Genoese pesto it is prepared with the use of a marble mortar and pestle but for convenience today it is prepared with a blender (preferably with plastic blades), but be careful not to use too high a speed so as not to oxidize the leaves and obtain a color of dark green pesto.
The first traces of this delicious sauce can be found in the 19th century and since then, the pesto recipe has always remained the same, despite having spread all over the world.
What I propose is my mom's recipe to prepare it at home, and obviously the proportion between the various ingredients is a little to the taste of our family. It is a condiment that I love, in summer it is le trofie with pesto they are a cult, but we also use it to season bruschetta or boiled potatoes. The other afternoon with my mom we prepared our provisions for the winter, so I jumped at the opportunity to mark his doses and take pictures of the steps and this is the result.
My holiday on the Côte d'Azur is over, I spent some wonderful days in the company of my love and my friends ... but now I'm already at work and before resuming my routine I wanted to leave you a new recipe and a basin, see you soon .

Method

How to make Genoese pesto

Wash the basil leaves and dry them on a cloth leaf by leaf

Arrange the basil in a marble mortar or in a mixer, add the chopped garlic, pine nuts, pecorino cheese and grated Parmesan and start pounding, or blending, in my case, at low speed.

Add the extra virgin olive oil slowly, season with salt and mix at low speed until you get a fluid cream.

Transfer the pesto alla genovese obtained to a bowl, and season the pasta with it.
Alternatively, cover it with a drizzle of oil and cling film and place it in the fridge, where it will keep for a few days.


Video: How to Make Basil Pesto. Better than Store bought! (November 2021).