PESTO ALLA GENOVESE
This is a proper pesto, with the cheese, garlic, and pignoli providing subtle accompaniment to the bright freshness of basil. The mortar-and-pestle preparation keeps it from turning black, as it would if made with a knife or food processor. You can keep this pesto in the fridge up to six months, as long as you keep a thin film of oil floating on top. This is a thin sauce, not the thick, gloppy stuff you get in the supermarket.
Provided by DrGaellon
Categories Sauces
Time 20m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 7
Steps:
- Pound the basil, garlic, salt and pine nuts together in the mortar until they are a paste. Start by grinding the mass against the sides of the mortar, using a twisting motion of the pestle. Once everything has been reduced to a paste, you can start pounding.
- Slowly add the cheeses, about a tablespoon at a time, continuing to pound.
- Once the cheeses are fully incorporated, scrape it into a bowl and begin slowly adding the olive oil, stirring constantly.
- Transfer any leftovers into a sealable jar, and float a thin layer of oil on top.
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glizzylover3 1335
[email protected]This pesto is a bit too spicy for my taste.
Masud Molla
[email protected]I love using this pesto as a spread for sandwiches and wraps.
Emmanuel Abiodun
[email protected]This pesto is a great way to add a pop of flavor to any dish.
Madilyn Rivera
[email protected]I'm not sure what I did wrong, but my pesto turned out really bitter. I think I might have used too much basil.
RAJPUT Hunain
[email protected]This pesto is a bit too salty for my taste.
ahmod Adi
[email protected]I made this pesto for a party and it was a huge hit. Everyone loved it!
Darshana Gayan
[email protected]I'm allergic to pine nuts, so I substituted walnuts in this recipe. It turned out great!
Wasi Haider Awan (Wasi Safeer)
[email protected]This pesto is a great way to use up leftover basil. I always have a bunch of basil in my garden and I'm always looking for new ways to use it.
Dan Singh
[email protected]I've tried many different pesto recipes, but this one is by far the best. It's the perfect combination of flavors and textures.
rag muffin
[email protected]This pesto is so easy to make and it tastes delicious. I love that I can control the ingredients and make it to my own taste.
Mercy Manji
[email protected]I followed the recipe exactly, but my pesto turned out brown instead of green. What went wrong?
Nyandano
[email protected]This pesto is a bit too oily for my taste.
Saleem Magsi
[email protected]I'm not a huge fan of basil, but I really enjoyed this pesto. The flavors are well-balanced and it's not too overpowering.
MOBASSIR HASAN
[email protected]This was my first time making pesto from scratch and it turned out amazing! The recipe was easy to follow and the end result was so much better than store-bought.
April Scheel
[email protected]I love the bright green color of this pesto. It's so vibrant and inviting.
Ashlyn beth Loupe
[email protected]This pesto is incredibly flavorful and versatile. I've used it on pasta, pizza, and even as a marinade for chicken. It's always a hit!