This is a recipe for making pesto. After being in the capital where pesto originated from. Pesto alla Genovese is the proper name for it in Italy. Making pesto has never so much easier and tastier. Pesto sauce is just not only to flavour pasta. Here is a recipe to make pasta is here how to make pasta
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It can be used as a dressing to dress a salad, different dishes are especially good in flavouring plain fish. There are many ways to make pesto and it is not necessary to use basil leaves. Here is a link where one can buy basil leaves from. One can substitute it with nettle leaves. when nettle is in the season springtime.
This aromatic green sauce is made from a mixture of basil, olive oil, pine kernels, garlic and grated cheese. In Liguria the region where it originates from they has their top quality garlic which flavours this green sauce so well. The garlic is of course farmed here all over the region.
Here is the recipe on how to make classic pesto sauce
Makes about 4 portions enough for 4 people
2 handfuls of fresh basil leaves
2 tablespoon of Pine nuts
1 tablespoon of grated Parmesan and Pecorino cheese
3-4 garlic cloves
100 ml/ 3 and a half fl oz. of extra virgin olive oil
Roast the pine kernels in a small frying pan until golden brown. there is no need to use any oil in the pan. Just dry fry it.
Peel the garlic cloves.
Rinsed the basil leaves and dry thoroughly and roughly chop it. Put the pine kernels, garlic, basil in a large mortar and crush everything to a paste.
Work the two kinds of cheese into the paste gradually. Then pour in the olive oil in a thin stream. Stir until the sauce is a creamy consistency. Adding a little water if necessary.
Enjoy and let know how you get on. As I said before it is great not only with pasta but also with perk up fish like salmon.