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Pesto alla Genovese
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Chef :
Miss Fluffy's Cooking (Angie's Italian Cooking)Pesto alla Genovese
Ok, I can't have my cook book without this. Read on for the authentic recipe that once tried, you'll never buy shop bought again! The recipe contains parmesan AND pecorino cheese. Many people think it contains just parmesan. Do not toast the pine nuts. By toasting them you remove the natural oil that helps make this sauce creamy. The type of pasta traditionally used with this sauce is trofie, which is a small pasta from the region itself. For best results use a pestle and mortar #mycookbook #italian #pesto #pasta #dinner #mainmeal
Ingredient
Food ration :
4 servingsCooking time :
15 mins
30 grams
fresh basil - about 60-70 leaves
50 g
parmesan
30 g
pecorino cheese
20 g
pine nuts
Pinch
salt
Cooking instructions
* Step 1
Wash the basil leaves well. Dry using a salad spinner. Gather the rest of your ingredients. If you don't have a pestle and mortar, use a food processor. Grind or process the pesto ingredients together until you get a smooth paste. Adjust the olive oil accordingly
* Step 2
Serve with trofie pasta or have a browse through my other recipes that include pesto
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