Recipe of Pasta Al Pesto Alla Genovese

Pesto Genovese (Authentic Italian Basil Pesto)

Add the pesto from the processor and enough cooking water to give a runny sauce that coats the strands of pasta as you work it through with a fork or pasta claw.

Recipe Summary Pesto Genovese (Authentic Italian Basil Pesto)

An authentic Genoese pesto. It's straight from Italy and you won't find a better recipe! This calls for a spoonful of pecorino cheese, but you could also use all Parmesan in a pinch. To store in fridge for up to 1 month: place pesto in a jar, cover with olive oil, and top with a lid.

Ingredients | Pasta Al Pesto Alla Genovese

2 cloves garlic, or more to taste

2 tablespoons pine nuts

1 bunch fresh basil leaves

½ cup grated Parmigiano-Reggiano cheese

1 ½ tablespoons grated pecorino Romano cheese

½ cup extra-virgin olive oil

Directions

Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.

Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.

If you don't have a mortar and pestle, you can also use a food processor or blender. Chill the blade and container in the fridge for 1 hour and then process in pulses to avoid heating the pesto mixture. Add the basil, pine nuts, and garlic in 3 batches, then follow with the cheese and oil as above.

Info | Pasta Al Pesto Alla Genovese

prep: 20 mins total: 20 mins Servings: 6 Yield: 6 servings

TAG : Pesto Genovese (Authentic Italian Basil Pesto)

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