Sauces & stocks
Genoese pesto
Basil, pine nut and parmesan sauce for instant pasta.
VegetarianGluten-free
Ingredients
- 60 g of fresh basil leaves
- 50 g of pine nuts
- 60 g of parmesan cheese in pieces
- 1 clove of garlic
- 120 g of extra virgin olive oil
- 1 pinch of salt
Step-by-step
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- Put the parmesan in the mixing bowl and grate 10 sec/speed 9; set aside.
- Add the garlic and pine nuts and blend 5 sec/speed 7.
- Add the basil, salt and the reserved cheese.
- Pour in the oil and blend 20 sec/speed 6.
- Scrape down the remains from the walls with the spatula.
- Blend 10 more sec/speed 6 until you get a smooth paste and serve.
Tips
- Blanch the basil for a few seconds so it keeps its green color.
- Do not heat the pesto, mix it with the hot pasta off the heat.
- Cover with a drizzle of oil to keep it in the fridge.
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