Homemade basil pesto is a classic Italian recipe from Genoa. Unlike pistou, Genovese pesto includes parmesan cheese and pine nuts. This easy vegetarian dish pairs wonderfully with pasta, salads, and a variety of other dishes.<\/p>\n
For 4 servings:<\/p>\n
– Fresh basil leaves: 40g
\n– Pine nuts (raw or toasted): 55g
\n– Grated Parmesan cheese: 50g
\n– Garlic: 1 clove
\n– Olive oil (approximately): 8 tablespoons
\n– Lemon juice: 2 teaspoons
\n– Salt: to taste
\n– Pepper: to taste<\/p>\n
Total time: 5 minutes<\/p>\n
Preparation time: 5 minutes<\/p>\n
Cooking time: 0 minutes<\/p>\n
Start by grating the parmesan cheese. Peel the garlic clove, slice it in half, and remove the germ (the inner sprout).<\/p>\n
In a blender or food processor, combine the basil leaves, garlic, and pine nuts. Blend these together briefly, then add the grated parmesan, olive oil, and lemon juice. Blend again for a few seconds until everything is well mixed. Season with salt and pepper according to your taste.<\/p>\n
When serving pesto with pasta, save a little bit of the pasta cooking water. You can use this water to thin the pesto sauce if necessary, achieving the desired consistency for coating the pasta evenly.<\/p>\n\n\n