Pesto Genovese (basil pesto)
Pesto Genovese with pasta is my kids' favorite. Fresh, healthy and simply delicious. Not only with pasta is the Pesto Genovese extremely tasty but also as a spread on a toasted slice of bread or as an addition to a Calabrese salad. The Pesto Genovese is versatile as an additive and enhances many dishes. Once prepared, a delicious pasta dish can be prepared in a few minutes.
Send shopping list to Bring!Preparation
1. Prepare basil
- 110gBasil (fresh)
Remove thick basil stems, wash the rest well in a water bath and dry in salad spinner, then place on kitchen towel and let dry completely. Amount of basil multiplied by 3 is approximately the amount of pesto you get.
2. Prepare cheese
- 80gParmigiano Reggiano (freshly grated)
- 50gPecorino Fiore Sardo or Romano (freshly grated)
Finely grate cheese and set aside. I like Pecorino Romano best, but original is Pecorino Fiore Sardo. You can also use just Parmigiano Reggiano if you don't have Pecorino on hand. It is important that the cheeses are freshly grated.
3. Roast pine nuts
- 60gPine nuts
Spread pine nuts on baking paper on baking sheet and roast for 12 min at 150° C | 300° F, then let cool. As a cheaper option, you can also use the same amount of cashew nuts.
4. Prepare pesto
- 110gOlive oil (cold pressed, high quality)
- 5gSalt
- 1gPepper (freshly grounded)
- 6gGarlic (fresh)
Peel the garlic, cut it in half and remove the shoots. Put in blender together with the oil, salt pepper and basil and blend until a paste is formed. Add pine nuts and blend briefly until slightly chopped. Add cheese and blend again briefly (not too long), otherwise the pesto may split.
5. Storage and durability
- 4tbOlive oil (cold pressed, high quality)
- 2pcWire hanger jars (200 ml volume)
Pour pesto into small clean and resealable jars and fill to the top with additional olive oil for preservation. Store in refrigerator for at least 3 to 4 weeks. Use up jars immediately once opened.
