How to make Genoese pesto, a recipe of the traditional Ligurian sauce suitable for any type of pasta as a seasoning, made from pine nuts and basil, with cheese.
Necessary ingredients
- 100 gr. of pecorino and parmesan
- 2 cloves of garlic
- 1 glass of extra virgin olive oil
- 2 bunches of basil leaves
- 100 gr. pine nuts
- salt
Preparation of Genoese pesto
Get freshly picked basil leaves and, after washing them thoroughly, dry them perfectly, placing them on a clean tea towel.
Take a wooden cutting board and with a crescent start to chop basil, garlic and pine nuts, proceeding in a zig zag pattern, to better mix the obtained micro pieces together, continue this process for a few minutes.
Put the mash obtained in a non-metallic bowl and add cheese and salt, mixing carefully using a wooden spoon, so as to encourage the union of all the ingredients and obtain a smooth and buttery cream as a result.
At this point, mix everything with olive oil and arrange in a glass jar to put in the fridge if it is not consumed immediately, otherwise season the pasta directly by adding a spoonful of the cooking water.
