Fresh Basil Pesto - Pesto alla Genovese
Traditional Genoese Basil Pesto: a perfect sauce for pasta or to spread on toasts and sandwiches
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
- 60 - 70 gr. Fresh Basil leaves
- 45 -55 gr. Grated Parmesan cheese or Grana Padano
- 20 gr. Grated aged Pecorino cheese
- 60 gr Extra Virgin Olive Oil
- 1 - 2 clove Garlic
- 30 gr. Pine Nuts
- 10 gr. Coarse Sea Salt
- Fresh Ground Black Pepper
Place the bowl and the blades in the fridge at least an hour before.Wash a dry well the basil leaves.
Place Basil leaves and peeled garlic in a food processor bowl.
Add the pine nuts.
Blend at low speed for 30 seconds.
Add the cheeses and blend for another 30 seconds.
Then add half of the extra virgin olive oil.
Blend at low speed, and gradually add the remaining oil until a smooth cream and well blended.
When you dress the pasta with basil pesto do not heat it in a pan, just place it in a large bowl add a couple of tablespoons of the pasta cooking water to make it more fluid, then add the pasta and toss well. If you are not going to immediately use the pesto sauce: put it in a glass container provided with a lid, cover the sauce with extra virgin olive oil, close tightly and refrigerate