Recipe for pesto. The authentic pesto sauce from Genova, Liguria Italy

This recipe is pesto alla Genovese pesto, born in the Italian region Liguria. Discussions about the authenticity of this sauce delicious vegetarian pasta are as infinite and passionate as with paella valenciana, but never mind ... As they say: just en.

Traditionally, you prepare the pesto with mortar and pestle. now some home cooks prefer quickly grind ingredients with a blender or food processor.

If you use a food processor, select the slower speed in order to maintain the texture of sauce pesto as similar as possible to the pesto obtained by hand.

Serves 4

3 large sprigs Basil about 12 leaves2 tablespoons cheese freshly grated Sardinian or romano2 Parmesan tablespoons freshly grated Parmigiano Reggiano is the best1 tablespoon pinoli 2 cloves d ' garlic salt peeled1 pinch salt is best1 Cup olive Ligurian Italian extra virgin olive oil, if possible, but in any case, a mild as Catalan arbequina olive oil

Preparation time: 15 minutes.

Before you add the basil leaves and salt start to a mortar and pestle grinding by turning them into walls. ingredients not pound, but li crush against the walls of mortar with circular movements of the wooden pestle.
Second, Add the pine nuts and continue their grinding as above.
Third, Add the cloves of garlic and grind
If you use a blender or food processor grind ingredients together, but not process them in a cream.

Now begin adding two different cheeses slowly and alternatively. continue to grind the dough until obtaining a smooth dough. thick
At this point, Add olive oil and mix well with the pestle until a thick dough.

Basil pasta pesto recipe

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