Cooking · Eating

Original Pesto alla Genovese

Welcome back to my little corner of the internet!

You probably think that pesto equals the Italian sauce with basil, right? Sorry to burst your bubble, but pesto actually simply refers to a sauce that has been “pestato”, pounded, mostly with a pestle and mortar.

Pesto alla genovese is certainly the most famous sauce and it is incredibly simple to make. You can use a blender or mixer if you don’t have a mortar or simply if you don’t have the patience.

For the brave ones with strong arms, the original recipe will be incredibly rewarding and you’ll have done your WOD πŸ˜‰

Ingredients:

50 g fresh basil

1/2 c Extra virgin olive oil

2 tbsp Pecorino

6 tbsp Grana Padano or Parmigiano Reggiano

2 cloves of garlic

1 tbsp pine nuts

Salt

Ingredients for pesto

The recipe is incredibly easy, but it takes patience.

Start by pounding the garlic cloves into a paste in your mortar.

Garlic in mortar

Next start adding gradually the basil leaves to the mortar and work them into a paste.

Basil in the mortar

Once the basil is quite broken down, add the pine nuts, cheese and olive oil. Keep working it, until you get a nice looking sauce. Season with salt and serve.

Pesto in progress

And that’t it. If you are using a blender, you can just throw everything in together and blend it until smooth.

Do you make your own pesto? Or which brand is your favourite? Let me know in the comments below.

Love,

Raffi

2 thoughts on “Original Pesto alla Genovese

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