Pesto alla Genovese: Classic Italian Recipe

Have you ever tried a recipe, full of flavors but having simple ingredients with less time required? Pesto alla Genovese is the best dish which has a lot of freshness and delicious flavors. Everybody can make this even if he is not an expert in cooking. It gives a unique and rich taste when combined with sea foods. Let’s dive into its world.

CONTENT OF RECIPE

Ingredients/ingredienti	Two Cups of fresh basil Half Cup of Reggiano Parmigiano cheese Two Garlic Cloves Half Cup of Pecorino cheese ½ Olive Oil Extra Virgin Half a Cup of Pine Nuts Sea Salt
Cooking Time/ Tempo di Cottura	10 Minutes
Cooking Temperature / Temperatura di Cottura	N/A
Utensils/Utensili	A Pestle or a Food Processor Measuring Spoons Spatula
Cooking Method/Metodo di Cottura	N/A

METHOD

Step 1: Rinse the basil leaves thoroughly in cold water, then dry them.

Step 2: In a food processor, grind garlic cloves, pine nuts, and basil leaves into a paste.

Step 3: Blend and add virgin olive oil to smooth it.

Step 4: We will now add Pecorino cheese and Parmigiano to this creamy mixture. Add sea salt as you require to this.

Step 5: Serve the pesto at room temperature to preserve its fresh flavor.

SUGGESTIONS

• For the best color or fresh flavor, basil leaves should be small and fresh.
• For a vivid color, add cold, chilled olive oil.
• If you prefer a natural texture, avoid over blending in the food processor.
• Any nut can be used to create a unique flavor.

FREQUENTLY ASKED QUESTIONS

What is pesto alla genovese used for cooking?

This amazing recipe is used as a sauce for pasta. However, it is also used to improve the flavor of other foods, such as chicken and sandwiches.

Write the primary ingredient in traditional Italian pesto sauce?

Pesto is the primary ingredient in this recipe.

How long does pesto genovese last in the fridge?

You can store Pesto alla Genovese in the refrigerator for 3 days. The best point is that its taste also remains intact.

Write the difference between pesto genovese and pesto?

"Pesto Genovese" is an old and traditional recipe which mainly uses basil, pine nuts, parmesan cheese and garlic. Whereas pesto is a paste of "pestare".

What is the best way to freeze pesto?

“Ice cube tray” is the best method.