Pesto alla Genovese
Pesto Sauce
italianItalian pesto sauce, combining fresh basil, toasted pine nuts, parmesan, and olive oil.
Main ingredients
Recipe
Ingredients
- 2 bunch(es) basil
- 100 g olive oil
- 30 g parmesan
- 2 tbsp pine nuts
- salt
Instructions
- 1Boil water in a saucepan.
- 2Remove the basil leaves from the stems and blanch them in boiling water for 30 seconds.
- 3Then immediately plunge them into cold water.
- 4Toast the pine nuts in a pan until lightly golden.
- 5In a blender, put the basil leaves, pine nuts, and grated parmesan.
- 6Blend everything until smooth.
- 7Gradually add the olive oil to the blender while continuing to blend.
- 8Blend until you get a smooth, creamy texture.
- 9Taste the pesto and add salt if needed.
- 10Pesto keeps in the refrigerator for about a week.
- 11It can be used to accompany pasta, grilled vegetables, toast, or to dress a salad.
About this dish
Pesto is a sauce of Italian origin, originating from the Liguria region. It is mainly made of fresh basil leaves, pine nuts, garlic, grated parmesan, pecorino (sheep's milk cheese), all emulsified with extra-virgin olive oil. Traditionally, the ingredients are ground by hand with a mortar and pestle, giving the sauce its characteristic texture. The name "pesto" comes from the Italian verb "pestare," meaning "to crush" or "to pound." Although the basil version is the most famous, there are many regional variations in Italy and around the world. It is commonly used as a sauce for pasta, but it can also be spread on bread, used as a topping, or even as a base for other dishes. Its fresh, herbaceous flavor, combined with the richness of the olive oil, makes it a favorite for many.
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