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pesto alla genovese

(2 ratings)
Italiabella avatar
Recipe by
Raphaela Cozzini
@Italiabella
Giustino / Pinzolo

Who has the ability to prepare the pesto at home will recognize that it tastes completely different from the ones you buy at the supermarket. Sure, it takes time and plenty of basil, olive oil, but it's really worth it . The taste is genuine . The traditional preparation of “ Pesto alla Genovese “ includes the use of mortar, but is now also permitted the use of a food processor or blender.

(2 ratings)
yield serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For pesto alla genovese

  • 4
    generous handfuls of basil leaves
  • 1 or 2
    cloves of garlic
  • 75 g
    pine nuts ( 3 once )
  • as needed
    olive oil, extra virgin
  • 1 pinch
    salt
  • 3 Tbsp
    parmigiano-reggiano, grated or pecorino only for those that like cheese

How To Make pesto alla genovese

  • 1
    After having washed and dried basil leaves, put them into your blender and begin gradually adding garlic, nuts, a pinch of salt and oil ( I use extra virgin oil )
  • 2
    The amount of oil depends on the type of basil: there are some fleshy variety and larger leaves, and some that has very small leaves. That's why oil is poured slowly in order to assess if necessary to stop or to add more.
  • 3
    As soon as the cream will be smooth, adjust salt and, if you prefer, completed with a pinch of chili peper ( I like it just a little bit spicy )and cheese
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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