There are many kinds of pesto and they’re all tasteful. The real important thing for all is to use Ligurian or Genovese narrow-leaved basil (not to the southern large-leaves, which often has a mint flavor).

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Recipe Name
Pesto alla Genovese
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Pesto alla Genovese Recipe
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Author: Malta Chef
To get a great pesto sauce, basil leaves must necessarily be dry, and must not in any way be wrinkled. The rupture of vesicles containing essential oils placed on top of the leaves, would cause the oxidation of color and aromas.
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Course Main Dish
Cuisine Italian
Special Diets Egg Free
Dish Type Pasta & Bread
Prep Time 20 min
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Special Diets Egg Free
Dish Type Pasta & Bread
Prep Time 20 min
Servings
people
Ingredients
Rate this recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to favorite
Instructions
  1. Don't wash the basil leaves clean them with a soft cloth
  2. put the peeled garlic in a marble mortar along with a few grains of coarse salt. Start beat until the garlic becomes cream
  3. add the basil leaves with a pinch of coarse salt (which will better crush the fibers and maintain a beautiful bright green color), crush the basil against the sides of the mortar rotating the pestle from left to right and simultaneously rotating the mortar in the opposite direction (from right to left). Continue until the basil leaves will release a bright green liquid
  4. add the pine nuts and restart to pound to create cream
  5. Add the cheese a bit at a time, stirring constantly. They're going to make the sauce creamier
  6. Finally pour in the extra virgin olive oil while you're constantly stirring with the pestle. Mix the ingredients well until you have a very smooth sauce