Pesto alla Genovese
Published on 30 July 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS FOR 1 JAR
50 g basil
20 g pine nuts
50 g grated Parmigiano or Grana Padano
10 g Pecorino Sardo
3 g coarse salt
1 garlic clove
50 g or more extra virgin olive oil
Traditionally use a marble mortar and wooden pestle. Being short of time, I used a hand blender with excellent results. I put coarse salt and sliced garlic in the jug.
I add washed, dried basil from my garden.
I add pine nuts.
Then Parmigiano, Pecorino and oil.
I pulse to avoid overheating, adding oil to the desired consistency.
Once combined, I jar and cover with oil to prevent darkening if not using immediately. Otherwise dress pasta; trofie are excellent.
50 g basil
20 g pine nuts
50 g grated Parmigiano or Grana Padano
10 g Pecorino Sardo
3 g coarse salt
1 garlic clove
50 g or more extra virgin olive oil
Traditionally use a marble mortar and wooden pestle. Being short of time, I used a hand blender with excellent results. I put coarse salt and sliced garlic in the jug.
I add washed, dried basil from my garden.
I add pine nuts.
Then Parmigiano, Pecorino and oil.
I pulse to avoid overheating, adding oil to the desired consistency.
Once combined, I jar and cover with oil to prevent darkening if not using immediately. Otherwise dress pasta; trofie are excellent.
Original source: https://incucinaconlilly.com/2014/07/30/pesto-alla-genovese/
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