authentic pesto recipe

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.

Pesto Genovese | Authentic Italian Basil Pesto

g of small basil leaves (about 60/65 leaves)

extra virgin olive oil

70 g (½ cup) of Parmigiano Reggiano or Grana Padano

g (2 tablespoons) of Pecorino Fiore Sardo

garlic cloves

g (1 tablespoon) of pine nuts

salt

Blend the ingredients

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

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.

Add some cooking water

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.

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Top 1 authentic pesto recipe recipes from across the web

The most viewed authentic pesto recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pesto Genovese | Authentic Italian ...

The most viewed authentic pesto recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine