[
Fabrizio Oddone
>
Italian Recipes
>
*
|
Italiano:
Pesto alla genovese
|
Site Map
|
What's New
]
Pesto alla genovese
- 1 bunch of basil (the leaves without the stem)
- half glass of Carli Olive Oil, extravirgin recommended
- 1-2 garlic cloves
- one handful of pine nuts (or walnuts if those are unavailable)
- 3 spoonfuls of grated Parmigiano Reggiano
Put all the ingredients in a blender and mix until the right consistency is reached (not too much otherwise the blender will raise the temperature modifying the taste). If the pesto is too thick you can add some olive oil or a few spoonfuls of the water used to cook the pasta before serving.
- Related links:
- Corby Kummer tells you all in Pesto By Hand
- http://www.epicurious.com/db/dictionary/terms/g/genoese_.html
- http://www.epicurious.com/db/dictionary/terms/p/pesto.html
- http://www.made-in-italy.com/winefood/food/regioni/lig.htm#ricetta
- http://www.ichef.com/ichef-recipes/Pastas/38103.html