Salse. Autore e Copyright Marco Ramerini
Salse. Autore e Copyright Marco Ramerini

Recipe for pesto alla genovese

Questo post è disponibile anche in: Italian

The recipe of pesto alla genovese belongs to the Ligurian tradition and is part of the category of cold sauces, easy to prepare and a flavor rich in scents, makes it queen in fact the fragrant basil that grows in the Ligurian land and fresh garlic.

The original recipe for pesto alla genovese includes the use of pine nuts that can be replaced by walnuts, hazelnuts and pistachios with an excellent result.

The type of pasta that best matches the taste of the recipe for pesto alla genovese is without doubt the trofia that can be replaced with other formats such as penne or mezze penne.

The advantage of the preparation of this type of sauce, in addition to being quick to do, lends itself once ready, to be safely frozen in the freezer or to be stored in a jar closed in the fridge for no more than 3 days, having the foresight to cover it completely with extra virgin olive oil.

INGREDIENTS FOR 4 PEOPLE OF THE RECIPE FOR PESTO GENOVESE:

  • 80 gr. fresh basil
  • 2 tablespoons of pine nuts
  • 2 small cloves of garlic 
  • 6 tablespoons grated parmesan cheese
  • 2 tablespoons of grated pecorino cheese
  • 150 gr. of extra virgin olive oil
  • 1/2 teaspoon salt or 1 teaspoon coarse salt

PREPARATION

Take the basil leaves, wash them quickly under cold water, trying not to rub them because they may oxidize and lose the aroma they possess.

Then dry them well using a salad centrifuge or dabbing with paper towels.

The Genoese tradition in the preparation involves the use of mortar in which you will crush all the ingredients reducing everything into small pieces until it reaches a creamy consistency.

To speed up this operation you can easily pour all the ingredients into a mixer and chop everything until you reach the right consistency.

Taste, to understand if you need to add more salt and here is the pesto alla genovese is ready to season the pasta of the format you prefer.

Pour the pesto inside glass jars previously cleaned and sterilized filled with oil and closed with lid.

Since we are in the summer, ideal for harvesting basil I recommend you to make a nice stock of pesto to store in the freezer and to take out the first day making it thaw in the refrigerator.

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