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.
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Place all the ingredients into the food processor.
Leave the salt at the end, take care, parmesan is salty.
Blend well, until you get a smooth and creamy paste.
Adjust with salt. You can add more oil, depending on how thin you want the sauce to be.
I used this sauce to make Caprese Salad, Foccacia with Pesto, Hummus with Pesto etc.
A variation of Caprese salad with cherry tomatoes and mozzarella balls.
And pasta with pesto sauce - really delicious ...
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