Pesto alla Genovese
Sauces and Marinades | European cuisine
⏳ Time
10 minutes
🥕 Ingredients
7
🍽️ Servings
2
Description
In preparing this famous sauce, I prefer using a mortar and pestle (granite or marble). Of course, in our time, with an abundance of technical tools that make a chef's job easier, you can also use a blender, but making pesto the so-called 'analog' way, as they say, with your own hands, makes it particularly delicious and truly Italian.
Ingredients
- Fresh basil leaves - 4.2 oz
- Garlic - 1 clove
- Parmesan Cheese - 0.5 oz
- Pistachios - 0.4 oz
- Grated Pecorino Pepato Cheese - 0.5 oz
- Olive Oil - 2 tablespoons
- Ocean salt - a pinch
Step by Step guide
Step 1
Peel and finely chop 1 medium clove of garlic, removing the green core.
Step 2
Thoroughly wash and dry the basil, then chop it.
Step 3
Combine the chopped garlic, pine nuts, a pinch of salt, basil, and olive oil. Crush all the ingredients with a pestle in the mortar (or blend in a blender, but using a mortar is preferable) until a homogeneous mixture is achieved.
Step 4
Add the finely grated cheeses to the mixture and mix thoroughly. You can also add a bit of ground black pepper and a few drops of lemon juice.
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