You are here

Pesto Genovese

Fettuccine.Inn's picture
Ingredients
  Salt 1 Pinch
  Fresh basil leaves 1 Bunch (100 gm), roughly chopped
  Garlic 2 Clove (10 gm)
  Olive oil 85 Milliliter (1/3 Cup)
  Pine nuts 60 Milliliter, lightly toasted (1/4 Cup)
  Freshly grated parmesan cheese 125 Milliliter (1/2 Cup)
  Freshly grated pecorino cheese 125 Milliliter (1/2 Cup)
  Toasted bread crumbs 1⁄2 Teaspoon (2.5 Milliliter, For Food Processor Method)
Directions

MAKING
1) With a pestle and mortar, crush the basil, garlic, 1 tbsp (15 mL) oil and a few pine nuts with a pinch of salt.
2) Add pine nuts and oil and grind further, until the mixture is smooth.
3) Blend in the cheeses and mix thoroughly.
4) In a food processor or blender, chop the basil, garlic, bread crumbs, pine nuts and cheeses thoroughly.
5) Gradually pour in the olive oil, blend well until the mixture has mayonnaise texture.

SERVING
6) Serve the Pesto Genovese over any hot cooked pasta.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Method: 
Blending
Dish: 
Sauce
Ingredient: 
Basil
Preparation Time: 
20 Minutes

Rate It

Your rating: None
3.869445
Average: 3.9 (18 votes)