Genoese Pesto

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Genoese Pesto

Genoese Pesto

Genoese Pesto
Genoese Pesto

Number of people

Coarse salt

3 large bouquets of fresh basil with large leaves

3 cloves of garlic

50 g pine nuts

4 tablespoons pecorino (or parmesan)

15 cl olive oil

Preparation: 10 min
Step 1
Crush the coarse salt with a pestle in a mortar, add the basil leaves and finely chopped garlic. Crush them into a purée, then add the finely chopped pine nuts.
Step 2
Crush again until you obtain a homogeneous purée; then mix the cheese by crushing, then the olive oil.
Author's note
The subtle palates use 1 spoon of parmesan cheese (cow's milk) and 2 spoons of pecorino cheese (sheep's milk). Pseto can be kept for several days in the fridge, as long as the oil covers the basil on the surface.

I add my grain of salt

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