Sauces & stocks
Genovese Pesto Sauce
Classic basil, pine nut and parmesan pesto.
VegetarianGluten-free
Ingredients
- 60 g fresh basil leaves
- 40 g pine nuts
- 1 garlic clove
- 50 g Parmesan
- 20 g Pecorino
- 120 ml extra virgin olive oil
- Salt
Step-by-step
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- Put the garlic and the cheeses in pieces in the mixing bowl and grind 10 sec/speed 8.
- Add the pine nuts and basil and chop 10 sec/speed 6.
- With the blades running at speed 5, pour the oil in little by little through the lid opening over 30 seconds.
- Adjust the salt and mix 5 sec/speed 4 until smooth and creamy.
Tips
- Work quickly and keep things cold so the basil doesn't oxidize.
- Cover the pesto with a thin layer of oil to keep it green.
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