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Pesto alla Genovese

Good mornind, here you can find the original recipt of Italian(Genovese) Pesto. It's easy to cook but It is important to find good ingredients... I'm using the marble mortar , I'm following the old tradition, but you can use also mixer... Buongiorno a tutti! Troverete qui l'originale Ricetta del Pesto alla Genovese . E' facile da preparare ma e' importante utilizzare buoni ingredienti. Io utilizzo di solito il Mortaio in marmo, come da vecchia tradizione, ma e' possibile utilizzare anche il frullatore.

  • Total time: 30 min.

Serves: 4


    Ingredient t for season 600 gr of pasta:

    4 mazzetti di foglie di basilico fresco
    4 bouchets of leaves fresh Basilico
    -Olio extravergine di oliva - 1 bicchiere
    -extra-virgin olive oil -1 glass
    -Formaggio grattugiato - 3 cucchiai di parmigiano e 3 di pecorino
    -Cheese grated- 3 Parmigiano spoon and 3 pecorino spoon
    Deve appartenere alle tipologie DOP "Parmigiano Reggiano" o "Grana Padano" o alla tipologia "Pecorino" (romano, toscano, sardo o siciliano).
    Is better Parmigiano Reggiano DOP or Grana Padano o Pecorino (Romano, Toscano, Sardo o Siciliano).
    -Aglio - 2 spicchi
    -Garlic 2 piece
    -Pinoli - 1 cucchiaio
    -pine seed -1 spoon
    Better Mediterranean pine seed
    -Noci (facoltative)
    -Sale grosso - qualche grano
    -Salt - a pinch


  1. Put inside the mixer or in the morble mortar garlic and salt, add basil leaves and pine seed . After add Parmigiano Reggiano or Pecorino Sardo ( it's important that they are DOP and seasoned). At the end extra-virgin olive oil (is better italian :with a non aggressive taste and with a bland taste). The sause is ready! Buon appetito! Have a nice meal!

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