Pesto alla Genovese

Pasta in summer can be a good choice. Not only as fresh salads but also with a delish fresh home-made pesto it can be a fantastic summer dish.

Talking about pesto. Not only for pasta but can be a nice dip our sauce in other dishes. (e.g. Burgers with a mediterranean touch)

What you need

  • 300g basil leaves
  • 25g pine nuts
  • 30g parmesan or pecorino
  • 100ml extra virgin olive oil
  • 1 dent garlic
  • salt (parmesan/pecorino are very salty make sure it does not get too salty)

How you do it:

Start by washing the basil leaves. Make sure they are properly rinsed. Any water can make your pesto start rotting early.

Peel garlic, remove the stem and chop it together with the basil.

Use a traditional marble or stone mortar to grind all ingredients, except olive oil (alternatively you can also use a food processor but it would not be the traditional way). Once al ingredients are nicely mixed start blending in the olive oil.

If you intend to store the pesto in a jar, make sure to cover it with some extra olive oil, to preserve it properly.

Dig in and enjoy


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