Pesto sauce - Genoese style
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calories: medium
category: sauces
cost: low
difficulty: easy
preparation time: 15
Ingredients
Basil 2 bunches
Pine nuts a handful
Garlic 1 clove
Salt 1 teaspoonful
Parmesan cheese 50 gr.
Extra-virgin olive oil 3 tablespoons
Butter a teaspoonful
See our
Wine Tips
for your meals
Pine nuts a handful
Garlic 1 clove
Salt 1 teaspoonful
Parmesan cheese 50 gr.
Extra-virgin olive oil 3 tablespoons
Butter a teaspoonful
See our
Wine Tips
for your meals
Preparation Remove the leaves of the basil from the twigs and wash them in cold water.
Crush the pine nuts, garlic and salt in a mortar then add the oil until you have the density you prefer.
Lastly add the grated Parmesan cheese and mix well.
Before seasoning the pasta, put a knob of butter on the plate followed by the Pesto sauce and let it warm on the pot where you are boiling the pasta. Then mix in the pasta well and serve hot. The Chef's tips The Trenette are the type of pasta which go well with the Pesto sauce or, in any case all types of large grooved pasta. You should not use pasta such as spaghetti, bucatini or penne. Have you tried it with gnocchi? Curiosity Basil is only used to add fragrance to food. In fact this herb is an excellent sedative as well as aiding digestion. This is the reason why you will often find it as an ingredient in relaxing and anti-stress infusions
Crush the pine nuts, garlic and salt in a mortar then add the oil until you have the density you prefer.
Lastly add the grated Parmesan cheese and mix well.
Before seasoning the pasta, put a knob of butter on the plate followed by the Pesto sauce and let it warm on the pot where you are boiling the pasta. Then mix in the pasta well and serve hot.
