Food & Drinks

Recipe of the day: how to make pesto alla genovese | Culinary

For green pesto (alla genovese, from Genoa) you only need fresh basil, good olive oil, garlic, pine nuts and fresh grated parmesan and / or pecorino.

If you compare that with the ingredients in the jars from the supermarket. On a well-known label I saw cashew nuts, whey, glucose syrup, aroma and oat flakes …

By the way, did you know that the name ‘pesto’ is derived from the Genoese word for stomp? The basic ingredients used to be pounded together in a mortar.

Necessary for four servings:

– 40 g basil

– 1 clove of garlic

– 50 g pine nuts

– 50 g grated parmesan (or a mix with pecorino)

– 100 ml extra virgin olive oil

– salt

– pepper


Gently fry the pine bits in a frying pan over low heat until golden brown and stir the pan every now and then. Let it cool down and put the pine nuts with the garlic, basil and a little salt in the food processor. Turn on the middle setting for a moment and then add the grated cheese and let it turn again. Then, while the machine is on, slowly add the olive oil until your pesto has the desired texture. Season with salt and pepper to taste.


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