The Real “Pesto alla Genovese”

  • Difficoltà: 1

Instructions

  1. Crush in a mortar garlic and grains of coarse salt until you have a smooth paste.
  2. Add pine nuts or walnuts
  3. Add the Parmiggiano Reggiano cheese and mix well
  4. Add the Pecorino cheese and mix well
  5. Slowly add the extra-virgin olive oil and mix well until the ingredients are blended and the dough has reached the right consistency…..
  6. Serve pasta with this fresh and aphrodisiac sauce

 

Ingredients

  • 50 gr fresh basil leaves
  • 25 gr of pine nuts or walnuts
  • 2 cloves of garlic (optional) – a clove of garlic every 30/40 leaves
  • 3-4 tablespoons of extra-virgin olive oil
  • 50 gr of grated Parmigiano Reggiano cheese
  • 35 gr of grated Pecorino cheese
  • coarse salt – few grains
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