CuisineItalianMoyen≈ 385 kcallu 4723×

Pesto Genoese DOC

Name: Pesto Genoese DOC
Cuisine: Italian
Ingredients: 8 bunches of Genoese basil (Normal Basil is ok but not as intense as Genoese basil has a more concentrated flavor because of the small leaves; 4 cloves of garlic; 60 grams of pine seeds (ideally italian); 75 grams grated 18 - 24 month Parmesan cheese (The older the more intense); 45 grams grated Sardinian Pecorino cheese (The older the more intense). If you can not get this use Parmesan, Asiago or Spanish Manchego in equal parts.; 12 cl of fresh tasting italian cold pressed virgin olive oil; Coarse sea salt to taste

Oh Genoa I love you. This recipe reminds me of a wonderful trip to one of my favorite cities.

≈ 385 kcal · 8 g de protéines · 3 g de glucides · 38 g de lipides — estimation IA par portion

Ingrédients

Préparation

1
Wash and dry the basil leaves (Do not use the stems), being careful not to crush them
2
Crush the garlic in a mortar using a pestle reducing it to a pulp and do the same with the pine nuts.
3
Add the basil and salt and keep crushing (no stamping) until the mixture is smooth
4
Mix the cheeses and the salt and dilute slowly with the oil whilst stirring in the grated cheeses. And p(r)esto your pesto is ready to enjoy

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