Traditional Genovese Pesto Recipe for Perfect Pasta
Prepare the perfect traditional Genovese pesto to dress your pasta in just 20 minutes. Use fresh basil, pine nuts, garlic, grated Pecorino and Parmigiano cheese, and extra-virgin olive oil. Add a twist with grated organic lemon zest.
Ingredients
- 40 leaves Basil Ligurian small leaf
- 1 pinch Salt coarse
- 2 cloves Garlic
- 1 tablespoon Pecorino Sardo Cheese grated
- 1 tablespoon Parmesan Cheese grated
- 10 cl Olive Oil extra-virgin
- 40 g Pine Nuts
Instructions
- In a marble mortar, begin by crushing the basil leaves with the coarse salt, pine nuts, and garlic cloves. Use a pestle and make rotating movements against the walls of the mortar to obtain a fine mince.
- When the mixture is well minced, gradually add the grated cheeses, continuing to work with a wooden spatula until obtaining a homogeneous paste.
- Pour the extra virgin olive oil in a thin stream, while continuously stirring with the spatula, until the mixture becomes a smooth and uniform cream.
Notes
To add a unique touch to our Genovese pesto, we propose the addition of grated zest from an organic lemon to impart freshness and liveliness to the sauce's flavor. This technique will enhance the taste of the basil and give the pesto a surprising citrusy note.