Pesto alla genovese (3)
Instructions
Use only the leaves of Basil that pesterete in the mortar with the garlic and a pinch of salt.
When everything is reduced to mush begin to add two types of cheese.
As you work you add the oil drop by drop.
This is the classical system, but you can also add 25 g of pine nuts and instead of mortar using the blender.
Prep finished, the sauce can be diluted with a spoonful of the pasta cooking water, if the latter season; with a spoonful of broth, if should be used for soup.
Ideal for dry pasta and soups.
Ingredients and dosing for 4 persons
- 3 bunches of basil
- 25 g of little spicy sardinian pecorino cheese
- 25 g of cheese parmesan
- 2 cloves of garlic
- 10 cl of olive oil extra virgin
- 1 == Pto coarse salt
- 25 g of pine nuts (optional)