Pesto alla genovese

Pesto alla genovese
First course
Ingredients for 4 people: 
  • 3 small bundles of Basilico genovese DOP
  • 1 clove of garlic
  • 1 tablespoon of pine seeds
  • 1 tablespoon of Parmigiano
  • 1 tablespoon of pecorino cheese
  • 5 tablespoons of extravirgin olive oil

An ultra-traditional recipe from Northern Italy (Genova, Liguria). Originaly conceived as a pasta sauce, it is fantastic in minestrone, on polenta and every time you want a fresh taste reminding of summer.

Preparation steps: 
  • Wash the basil leaves.
  • Dry them with a cloth.
  • Puth basil, pine seeds and garlic in a mortar and crush them for 8 minutes, until you have a smooth mixture.
  • Add Parmigiano and pecorino and keep crushing for 3 minutes.
  • Add the oil little by little.