Pesto Genovese Sauce

Pesto Genovese Sauce

I finally managed to gather the ingredients for this classic "pesto alla genovese" sauce and I was so impressed that I've already cooked it twice.

It's very flavourful, fine and tasty - and now that delicious tomatoes are in season, you'll be able to make the most of it. I keep it in the fridge and, whenever I feel like, I just spread some on bread, pasta, tomatoes, cheese etc.

Ingredients

Basil
50 g
fresh basil - 5-6 stems
Pine nuts
2 tbsp
Parmesan
2 tbsp
Garlic cloves
2 pieces
Extravirgin olive oil
100 ml
Salt
0.5 tsp
to taste

Step by step

1

Place all the ingredients into the food processor.

Leave the salt at the end, take care, parmesan is salty.

2

Blend well, until you get a smooth and creamy paste.

3

Adjust with salt. You can add more oil, depending on how thin you want the sauce to be.

4

I used this sauce to make Caprese Salad, Foccacia with Pesto, Hummus with Pesto etc.

5

A variation of Caprese salad with cherry tomatoes and mozzarella balls.

6

And pasta with pesto sauce - really delicious ...

Enjoy!

Quantity: 300 g
Prep time: 5 min
Difficulty: easy
Ready in: 10 min
Publish date:
Collections: Sauces, Sauces, doughs...

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