Homemade green pesto - pesto alla genovese
Stop everything, we present to you today the BEST sauce in the world for your pasta (no exaggeration): green pesto! No matter how many other flavors we try, we always come running back to a good homemade pesto. And believe us, this recipe is really ultra easy to make. So equip yourself with a blender and your freshest basil, and let's get started on our "Pesto alla Genovese" step by step below ↓
Ingredients
Preparation
Wash the basil leaves, then transfer them to a chopper. Add the parmesan, pine nuts, and the degermed garlic clove.
Pour in the olive oil and blend until you have a homogeneous texture.
Transfer the sauce to an airtight container.
There you go, your pesto is ready!
Observations
For an upgraded pesto:
Toast the pine nuts in a dry pan until golden. Sauté the chopped garlic in olive oil. Let cool, then blend everything with the basil and pecorino. Add a bit of pepper.
For the more motivated:
We used a chopper, but you can of course use the traditional mortar and pestle to make your homemade pesto: it will only be better!
Storage:
Store your pesto in an airtight glass jar: always make sure to cover the pesto sauce with olive oil so it lasts longer.
