Ingredients for 6:
-
4 bunches of fresh basil - 1 cup fresh basil
-
3 tablespoons of Parmesan cheese - 3 tablespoons of pecorino
- 1 tablespoon pine nuts
- some grain of salt.
To do the real Pesto alla Genovese takes a marble mortar and pestle made of wood, lots of patience. While
washed basil is left to dry on a towel should be started to pound the garlic previously enriched with a few grains of salt. Then
basil leaves are added: the rotational movement of the pestle must be continuous. When you start to see a bright green liquid fund will add the pine nuts, cheese and oil, paid by drop.
course for lack of time you can try to create this excellent sauce using, instead of mortar, blender. The important thing is that working with the blades is made as quickly as possible to avoid oxidation.
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