Homemade green pesto - pesto alla genovese

Ingredients

• 1 oz fresh basil
• 1 oz Parmesan (or 0.5 oz Parmesan + 0.5 oz Pecorino)
• 1 oz pine nuts
• 1 garlic clove
• 1.8 oz olive oil (5 Tbsp)
• salt and pepper (to taste)

Preparation

• Wash the basil leaves, then transfer them to a food chopper. Add the Parmesan, pine nuts, and the garlic clove with the germ removed.
• 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 dedicated:
We used a food chopper, but you can of course use the traditional mortar and pestle to make your homemade pesto—it will be even better!

Storage:
Store your pesto in an airtight glass jar: always make sure to cover the pesto with olive oil so it lasts longer.

Attributes

Questions

Photos of members who cooked this recipe