Basil Pesto Genoese Recipes

PESTO GENOVESE | AUTHENTIC ITALIAN BASIL PESTO

Pesto Genovese | Authentic Italian Basil Pesto image

Pesto Genovese is an uncooked cold sauce made only with 7 ingredients: Genovese basil DOP, extra virgin olive oil (Possibly of the Ligurian Riviera), Parmigiano Reggiano (or Grana Padano), Pecorino cheese (Fiore Sardo), pine nuts, garlic and salt. It was born in Liguria, a beautiful region situated in northern Italy. It's one of the sauces most used in our country and nowadays it's famous all over the world.

Provided by Recipes from Italy

Categories sauce recipes

Time 15m

Yield 6

Number Of Ingredients 8

Ingredients

50 g of small basil leaves (about 60/65 leaves)
1/2 cup of extra virgin olive oil
70 g (½ cup) of Parmigiano Reggiano or Grana Padano
30 g (2 tablespoons) of Pecorino Fiore Sardo
2 peeled garlic cloves
15 g (1 tablespoon) of pine nuts
4/5 grains of coarse salt
ice

Steps:

Wash and dry the basil leaves very well on a kitchen towel. Place them in a food processor with garlic, pine nuts and grated Parmigiano. Chop coarsely for a few seconds then add salt and Pecorino Fiore Sardo cheese cut into small pieces. Blend all the ingredients for about 1 minute.
Add extra virgin olive oil. Blend for about 5 minutes, until you'll get a creamy green pesto sauce. Pesto must not heat up, so be careful to work quickly, using the food processor at minimum speed and at intervals, that is, blend a few seconds, stop and start again.
Before seasoning your pasta dish, if the basil pesto is too thick, add 1 or 2 tablespoons of the cooking water; this way you'll have a warm homogeneous soft pesto sauce.

Nutrition Facts : ServingSize 100 g, Calories 80 cal

PESTO GENOVESE (AUTHENTIC ITALIAN BASIL PESTO)

Pesto Genovese (Authentic Italian Basil Pesto) image

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.

Provided by MadameDanielaMoscaToba

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 224.9 calories, Carbohydrate 1.4 g, Cholesterol 7.8 mg, Fat 22.6 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 4.3 g, Sodium 125.1 mg, Sugar 0.2 g

CLASSIC PESTO

Classic Pesto image

Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.

Provided by Bon Appétit Test Kitchen

Categories Condiment/Spread Sauce No-Cook Low Carb Parmesan Basil Pine Nut Summer Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 7

Ingredients

4 cups fresh basil leaves (from about 3 large bunches)
1/2 cup olive oil
1/3 cup pine nuts
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino Sardo or Parmesan cheese
1 teaspoon coarse kosher salt

Steps:

Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)

RUSTIC GENOVESE BASIL PESTO PASTA

Rustic Genovese Basil Pesto Pasta image

Make and share this Rustic Genovese Basil Pesto Pasta recipe from Food.com.

Provided by Wardy

Categories European

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

basil pesto
4 cups loosely packed fresh basil leaves
3 tablespoons extra virgin olive oil (or as needed)
3 garlic cloves, peeled and sliced thin
2 tablespoons pine nuts, lightly toasted
2 tablespoons grated parmesan cheese
kosher salt
pasta
1 cup cherry tomatoes
10 fresh thyme sprigs
salt and pepper
1 1/2 tablespoons extra virgin olive oil
1 small russet potato, peeled
1 cup green beans, slided into 1/4 inch on bias
12 ounces whole wheat pasta (tagliatelle or fettuccine)

Steps:

Prepare pesto: Bring one gallon salinated water to a rapid boil. Blanch and shock basil leaves by adding them to boiling water for about 5 seconds, then quickly submerging them in an ice bath. (This will set the chlorophyl in the basil so the pesto remains bright green.) Squeeze excess water out of basil and roughly chop.
In a blender or food processor, process basil with enough oil to emulsify (about 3 to 4 tbsp). Add garlic, nuts and cheese and season with salt. Continue blending just enough to emulsify. (Pesto should have a slightly course texture.) Chill until needed. Pesto will keep up to 2 days but is best served the day that it is made.
Prepare pasta: Preheat oven to 350°F In an oven safe baking dish, arrange tomatoes cut side up. Arrange thyme sprigs over top, season with salt and pepper, and drizzle with oil. Bake tomatoes until they just begin to brown and caramelize, approximately 15 minutes.
Bring 1 gallon salinated water to a rapid boil. Meanwhile, mince potato either by hand or in a food processor. Blanch beans in boiling water for about 4 minutes, then quickly submerge in an ice bath. Set aside. In the same water, add pasta and potato and cook until pasta is tender. (Cooking time will vary by pasta type used, but standard time is 7 to 9 minutes.) Strain pasta along with potato.
In a large mixing bowl, combine tomatoes, pesto, beans and pasta-potato mixture. Toss until well combined.

BASIL PESTO GENOESE

Basil Pesto Genoese image

The only way to have true Genoese "pesto" is to go to the Liguria region of Italy where the tiny fragrant sweet basil for which the Italian Riviera is famous can be found. Locally grown basil, although not quite the same, will produce a perfectly acceptable alternative for those of us who may find it impractical to fly to the Riviera whenever we feel like having "pesto". Taken right from the printed recipe from Made in Italy

Provided by Southern Lady

Categories European

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 ounce fresh basil leaf (don't try subbing with dried)
1/2 cup extra virgin olive oil
2 tablespoons pine nuts
2 garlic cloves
2 teaspoons salt
1/2 cup parmigiano-reggiano cheese, grated
2 tablespoons pecorino romano cheese, grated
3 tablespoons butter, room temperature
1 tablespoon salt
16 ounces pasta, your choice (tubular not recommended)

Steps:

Put the basil leaves, olive oil, pine nuts, garlic, and 2 teaspoon of salt into a food processor or blender, processing until fine and almost creamy.
Add the olive oil slowly and mix well in sauce.
Transfer the mixture to a large bowl and stir in the two grated cheeses.
Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the pasta, stir well and cook until "al dente".
Drain all but 2 T hot water and toss with the sauce and the butter.

Nutrition Facts : Calories 812, Fat 43, SaturatedFat 11.5, Cholesterol 30.1, Sodium 3144.7, Carbohydrate 86.8, Fiber 4.1, Sugar 2.2, Protein 19.6

More about "basil pesto genoese recipes"

PESTO ALLA GENOVESE (CLASSIC BASIL PESTO) RECIPE

pesto-alla-genovese-classic-basil-pesto image

2015-08-27 Gather the ingredients. Place the basil, pine nuts, garlic, and salt in a food processor and pulse until pureed into a smooth paste. Transfer to a …
From thespruceeats.com
Ratings 69
Calories 159 per serving

See details

THE COMPLETE GUIDE TO GENOA PESTO SAUCE

2017-09-21 On the other side, ingredients shall put in the food processor in the following order: garlic, pine nuts and half of the extravirgin oil. Mix until they become a cream. Add basil and mix. Add cheese and mix. Add the second …
From asmallkitcheningenoa.com

See details

PESTO ALLA GENOVESE (CLASSIC BASIL PESTO) - MARISA'S ITALIAN …

2021-06-03 Follow the simple 1, 2, 3 steps below for an easy breezy sauce that makes mealtime a cinch. Step 1 – Place the fresh basil leaves, pine nuts, garlic cloves, salt and extra virgin olive oil into a food processor. Step 2 – Pulse till …
From marisasitaliankitchen.com

See details

GIADA’S CLASSIC PESTO (PESTO ALLA GENOVESE) | GIADZY

2020-10-27 In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick …
From giadzy.com

See details

PESTO ALLA GENOVESE | EATALY

Add about a quarter of the basil leaves, and grind until broken down. Continue to add the basil a little at a time, breaking down all the leaves before adding more. Add the pine nuts, and grind until crushed. Add about ½ cup of extra virgin …
From eataly.com

See details

THE BEST PESTO ALLA GENOVESE (CLASSIC BASIL PESTO SAUCE) …

2014-07-16 Add pine nuts and continue to crush with pestle, smashing and grinding them, until a sticky, only slightly chunky, beige paste forms. Serious Eats / Vicky Wasik. Add basil leaves, a handful at a time, and pound and …
From seriouseats.com

See details

PESTO GENOVESE – CLASSIC BASIL PESTO - COOCHINANDO

2016-06-16 As soon as it is ready, pour the pesto over the pasta you have cooked, or put it in a plastic pot and freeze immediately. Alternatively, cover it with a layer of extra-virgin olive oil and place in the fridge for no longer than a day. …
From coochinando.com

See details

BASIL PESTO (PESTO ALLA GENOVESE) RECIPE : SBS FOOD

Instructions. Makes 1 cup. Slowly toast the pine nuts in a dry frying pan, then take out and leave to cool. Wash the basil, shake dry and pick the leaves from the stalks. Peel, then crush the ...
From sbs.com.au

See details

PESTO ALLA GENOVESE: THE BEST AUTHENTIC ITALIAN BASIL PESTO

2021-08-11 Instructions. Finely chop basil, garlic, and nuts into tiny pieces. Add chopping ingredients to a large mortar and pestle (or a large bowl) and begin to slowly add the olive oil, salt, and parmesan cheese, while grinding the ingredients together using the mortar and pestle or …
From thewellco.co
Servings 4
Total Time 30 mins

See details

AUTHENTIC ITALIAN PESTO GENOVESE (BASIL PESTO) - CUCINABYELENA

2021-08-27 Crush garlic cloves using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making a circular motion 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.
From cucinabyelena.com

See details

BASIL PESTO SAUCE {EASY PESTO ALLA GENOVESE} @ BAKE IT WITH LOVE

2016-05-20 The classic Pesto Sauce combines fresh, young Genovese basil leaves with pine nuts, olive oil, Parmesan cheese, and a touch of salt for an out-of-this-world flavor! Pesto is an easy-to-make base for so many wonderful pasta meals, dips, dressings, and much more! This traditional old-world Italian sauce blends with cooked pasta for a quick 10-minute dinner any …
From bakeitwithlove.com

See details

AUTHENTIC BASIL PESTO (ALLA GENOVESE) RECIPE MADE WITH A MORTAR

What we generally call “pesto” is Pesto alla Genovese, which comes from Genova, a city of the Liguria Region of Italy. Pesto is actually a technique rather than a dressing here in Italy, so we have many pestos according to the different regions, cities, or areas of Italy. For my Pesto alla Genovese, what I did first was to make sure I had ...
From krokcraft.com

See details

AUTHENTIC PESTO GENOVESE RECIPE | FOODACIOUSLY

2. step 3. Next, grate parmesan and pecorino and stir them in a bit at a time while you pound with the pestle (1). Keep stirring and grinding until you get a creamy consistency (2). 1. 2. step 4. Finally, pour in the extra virgin olive oil (1) and use the pestle to gently stir until you have a uniform sauce (2).
From foodaciously.com

See details

ALICE WATERS’ BASIL PESTO (ALLA GENOVESE) – VEGETARIAN RECIPES FOR ...

2019-08-28 Pulse until finely minced. Add pine nuts and pulse until fine. Add dry basil leaves and pulse until uniformly chopped, but still a bit coarse. Remove into a mortar or bowl. Add grated or finely chopped cheese, half the olive oil, and a pinch of …
From butteredveg.com

See details

AUTHENTIC BASIL PESTO GENOVESE - EVERYBODYLOVESITALIAN.COM

2020-10-03 Pesto is an ancient Ligurian dish and its name encapsulates the method used to produced it: in the Genoese dialect the word pestâ (Italian: pestare) means to pound, to crush, in reference to the original method of preparation, with marble mortar and pestle, however it is acceptable these days to use a food processor. What has remained unaltered in times is the …
From everybodylovesitalian.com

See details

CLASSIC BASIL PESTO (PESTO ALLA GENOVESE) RECIPE | RACHAEL RAY

2021-05-25 Get the full recipe here: Classic Basil Pesto (Pesto alla Genovese) This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Skip to content. $5 UPS® ground shipping on domestic orders over $65. Orders placed before 11:59 a.m. ET / 8:59 a.m. PT will ship the same business day. Orders …
From rachaelray.com

See details

BASIL PESTO (PESTO ALLA GENOVESE), AN ITALIAN CLASSIC SAUCE

2018-01-01 Method. 1) Blend dry ingredients: Place the basil leaves, pine nuts, parmesan and pecorino cheese, and garlic cloves into a food processor or blender. Pulse until everything is finely chopped. 2) Add olive oil: Pour in the olive oil. Blend until paste forms (a few seconds).
From recipes.me

See details

PESTO ALLA GENOVESE | DJ FOODIE

Mix this pesto with homemade mayo, thin with a little olive oil as necessary, and use as a salad dressing. Yummy! —Reply posted by DJ on 2/20/2016 Hi Becky, yep! I’ve actually got a recipe that goes a bit further, elsewhere on the site. I mix pesto, mayo, sour cream, parmesan and some artichoke hearts and use it as a dip. It’s FANTASTIC ...
From djfoodie.com

See details

BASIL PESTO (PESTO ALLA GENOVESE), AN ITALIAN CLASSIC SAUCE

2018-01-01 1) Blend dry ingredients: Place the basil leaves, pine nuts, parmesan and pecorino cheese, and garlic cloves into a food processor or blender. Pulse until everything is finely chopped. 2) Add olive oil: Pour in the olive oil. Blend until paste forms (a few seconds).
From recipe.me

See details

BASIL PESTO (PESTO ALLA GENOVESE) - LINSFOOD

2018-08-25 Pesto alla Genovese (Traditional Basil Pesto Recipe from Genoa) 8-minute easy recipe for homemade pesto, or Pesto Genovese, the basil pesto that we love so much! Click here also, for ideas on how to use pesto. 5 from 42 votes. Print Pin Add to Collection Go to Collections. Course: Sauces. Cuisine: Italian. Keyword: pesto. Prep Time: 8 minutes. Total …
From linsfood.com

See details

PESTO ALLA GENOVESE | LIGURIAN-STYLE PESTO RECIPE | EATALY

Pesto alla Genovese (Genova-Style Basil Pesto) Recipe courtesy of Eataly. 2 loosely-packed cups fresh basil 2 tablespoons pine nuts, lightly toasted 1 clove garlic Extra virgin olive oil, to taste ½ cup Grana (Parmigiano Reggiano or Grana Padano), finely grated, plus more to taste 3 tablespoons Pecorino (Fiore Sardo, Pecorino Romano), finely grated, plus more to taste Fine …
From eataly.ca

See details

PESTO GENOVESE RECIPE (ITALIAN BASIL-PINENUT SAUCE) | WHATS4EATS

Method. Place the garlic in a food processor and pulse to break it into pieces. Add the basil in batches, pulsing each addition to form a roughly chopped mixture. Next add the pinenuts and pulse further to mix in well. Pour in the olive oil and pulse until the mixture comes together and is smooth but still has some texture.
From whats4eats.com

See details

AUTHENTIC PESTO GENOVESE RECIPE | A SPRINKLE OF ITALY

Instructions: Wash the basil leaves and dry them very carefully. Pound the peeled garlic cloves in the mortar: one clove every 30 basil leaves. Add coarse salt together with a few basil leaves (not all at once!). Pound the leaves and garlic with a slow but long rotational movement of the pestle.
From asprinkleofitaly.com

See details

GENOESE PESTO (PESTO ALLA GENOVESE) - ITALIAN RECIPES BY …

To make Genoese pesto, first remove the basil leaves from the stems and place them in a colander 1. Rinse quickly under cold running water 2, then transfer them to a dish towel and dry them by blotting and rubbing gently 3. Pay attention to the leaves’ concave shape as water can pool in them; the leaves must be nice and dry.
From giallozafferano.com

See details

CLASSIC VEGAN PESTO ALLA GENOVESE RECIPE (NUT FREE OPTION)

2022-06-22 Why this vegan pesto recipe is different: Pesto alla genovese is a classic Italian spread used for pasta, crostini, vegetables and more. It’s traditionally made with just 5 ingredients: basil, garlic, pine nuts, parmesan cheese, and olive oil. This means that it’s technically not dairy free nor vegan (more on that in a second).
From thebananadiaries.com

See details

PESTO GENOVESE (HOMEMADE PESTO RECIPE ) | A WELL-SEASONED …

An aromatic, vibrant and fresh pasta sauce, pesto originated in the early 1600s, in Genoa, a port city in Northwestern Italy.Authentic Genovese pesto calls for just 7 high quality ingredients – fresh basil, extra virgin olive oil, pine nuts, garlic, salt, Parmesan and Pecorino cheeses. The key to a really good pesto is how the ingredients are combined together, and this Pesto …
From seasonedkitchen.com

See details

THE BEST BASIL PESTO RECIPE (YES, IT WON) - UNPEELED JOURNAL

Chill the blender bowl either in the freezer or by adding water and ice cubes until ready to blend. Meanwhile, rinse, then soak, the basil leaves in water for about 10 to 15 minutes. Combine the nuts, garlic, and olive oil in the blender. Blend until the nuts are very finely chopped and the mixture is creamy.
From unpeeledjournal.com

See details

PESTO ALLA GENOVESE. RECIPE OF THE WORLD FAMOUS ITALIAN BASIL SAUCE ...

Today I present to you the recipe of the Italian Basil Sauce. The Pesto alla Genovese famous all over the world. Good vision
From youtube.com

See details

PESTO ALLA GENOVESE (FRESH BASIL PESTO) - WHAT JESSICA BAKED NEXT

2015-06-29 1. In a food processor pulse together the basil, garlic, pine nuts and Parmesan until they are minced. 2. With the processor on slow speed add the oil (a tablespoon at a time) in a slow stream. Now season to taste with salt and black pepper. Process for another minute until all the ingredients are combined. 3.
From whatjessicabakednext.com

See details

AUTHENTIC ITALIAN BASIL PESTO RECIPE FROM GENOVA - GOURMET PROJECT

Mix eggs and leftover pasta. Add a pinch of salt and pepper. Heat a teaspoon of olive oil in a small pan (or bigger if you are making multiple servings). Pour in the pasta and cook, medium/low heat and lid on, 2-3 minutes, until the sides are dry. Flip around and cook 2 more minutes.
From gourmetproject.net

See details

HOMEMADE BASIL PESTO (PESTO ALLE GENOVESE) - ALPHAFOODIE

2021-05-11 To make basil pesto in a food processor. Lightly pulse the garlic, pine nuts, and basil until finely chopped (but not pureed). Slowly drizzle in olive oil as the machine runs. Finally, add the cheese and pulse a few times to thoroughly combine all the ingredients.
From alphafoodie.com

See details

BASIL PESTO "ALLA GENOVESE" SAUCE – CUCCHIARELLA

2020-08-23 Wash and dry the basil’s leaves. Peel the garlic cloves, discard the center (to get a sweetener flavor) and chop it together with some rock salt grain. Put them into a mixer processor or blender. Add the pine nuts pound them together with garlic using the pulse option. Add the basil leaves and blend slowly again.
From cucchiarella.com

See details

PESTO GENOVESE (CLASSIC BASIL PESTO) - SAVEUR

2011-07-12 Todd Coleman. In this classic version of pesto, the basil leaves are blanched in boiling water, then quickly shocked in ice water, to give the sauce a …
From saveur.com

See details

AUTHENTIC ITALIAN BASIL PESTO (PESTO GENOVESE) RECIPE

2022-03-28 Place the basil, pine nuts, garlic, and salt in a food processor and pulse until pureed into a smooth paste. Transfer to a small bowl and stir in the olive oil until evenly mixed. Stir in the cheeses until the mixture is homogenous. Tagged Authentic Italian Basil Pesto (Pesto Genovese) Recipe authentic pesto sauce recipe basil pesto classic ...
From pakistanichefs.com

See details

AUTHENTIC BASIL PESTO GENOVESE – SILVIA COLLOCA

2013-03-20 HOW TO. 1. If using a food processor: put the basil, garlic, nuts, cheese and ice cubes in the bowl of a food processor fitted with blades and blitz until smooth. Slowly add in the oil in a stream and process with the rest of the ingredients until dense and well emulsified. Taste for salt and adjust accordingly.
From silviascucina.net

See details

CLASSIC ITALIAN BASIL PESTO (PESTO ALLA GENOVESE) - THE CLEVER CARROT

2022-05-22 Scrape down the sides of the bowl. Add the basil leaves and another 2 tbsp. of oil. Pulse until finely chopped. Add the cheeses. With the machine running, slowly stream in the rest of the olive oil and blend until creamy. Scrape the pesto into a bowl. Taste, and adjust seasoning with salt (if needed).
From theclevercarrot.com

See details

FRESH GENOVESE BASIL PESTO – TAMMY CIRCEO - CHEZ NOUS

2020-09-21 Tear the leaves of basil off of the larger stems and put them in the bowl of a food processor or jar of a blender. Add the pine nuts and garlic and pulse till everything is broken down. Scrape the sides of the bowl or jar. Add the cheese and a bit of salt, then drizzle the olive oil in while the machine is running.
From tammycirceo.com

See details

PESTO ALLA GENOVESE - ANTONIO CARLUCCIO

2022-06-27 Ingredients. 2 fistfuls fresh basil leaves; 1 garlic clove; 25g (1 oz) pine nuts; About 125ml (4 fl oz) olive oil; 4 tbsp freshly grated pecorino piccante cheese
From antonio-carluccio.com

See details

PESTO SAUCE RECIPE ~ THE OFFICIAL RECIPE OF PESTO GENOVESE

First of all, the basil, must be washed in cold water and then left to dry on a dish towel. In the meantime, one clove of garlic must be crushed in the mortar for every 30 basil leaves. The garlic must be sweet, it must not prevail even though it is present in …
From mangiareinliguria.it

See details

TRADITIONAL BASIL PESTO GENOVESE - LET'S PASTA

In a food processor or blender, add washed basil leaves, garlic, parmiggiano and cooled pine nuts, and ¼ of the Extra Virgin Olive Oil. Pulse until …
From letspasta.com

See details

EASY NUT FREE BASIL PESTO SAUCE RECIPE • THE FRESH COOKY

2022-06-30 Place all ingredients in a food processor or high speed blender. Blend for 30 seconds, stop and scrape the sides, blend again a few seconds. Do not over process. Taste, if bitter, you over processed a bit, add a little more cheese or if …
From thefreshcooky.com

See details

PESTO GENOVESE AUTHENTIC ITALIAN BASIL PESTO - MAMMA MIA CHE …

Clean the basil and dry them with paper towel (lay them on paper towel until they are dry). With an electric blender, whip for few seconds 80 g of basil, 70 g of pine nuts, 150 g of extra virgin olive oil. Mix with a spoon, add the rest of the basil and blend for few more seconds. Add 70 g of pecorino and 60 g of parmesan (alternatively only ...
From mammamiachebuono.com

See details