Recipes
Pesto alla Genovese
You can't beat a fresh pesto
Ingredients list:
- 120g washed basil leaves
- 70g pine nuts
- 1.5 cloves of garlic
- 85g parmigiano reggiano
- 180g evoo
- maldon salt to taste
- pasta of choice
Directions:
Difficulty: Easy
Feeds: 6-8 people
Cooking time: 15 minutes
- Blanch Basil: Pluck out your basil leaves from the stem and place in boiling water for 20 secons. Once blanched, immediately place in ice water. Squeeze out excess water and set aside.
- Prepare Ingredients: Measure out your pine nuts, parmigiano reggiano and peel garlic cloves.
- Make Pesto: In a food processor/ pestle and mortar, add in drained basil leaves, pine nuts, garlic cloves, parmigiano reggiano and pulse until a rough powder forms.
- Add in EVOO: Once rough powder is formed, add in EVOO and blend until a homogenous pesto forms.
- Cook Pasta: Cook your pasta 2 minutes under packet instructions to get that perfect al dente texture. Reserve some pasta water.
- To Assemble: In a bowl, add in cooked pasta, pesto sauce and a little pasta water. Mix and serve. Garnish with a light shaving of parmigiano reggiano.
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