brunhild

Today I want to share with you one of the recipes I love the most: Pesto alla Genovese (sauce for some types of pasta)

As many of you know, I'm from Genova and this is something that really makes me feel home.

Pesto stands for "pestato" which means beated/pounded si traditionally it's made in the mortar.

Here the ingredients:

Fresh basil from Prà, fresh garlic, Italian pine nuts, grated pecorino cheese and grated Parmigiano Reggiano cheese, extra virgin olive oil and coarse salt.

First beat the garlic and the salt creating a cream, add the pine nuts a bit at a time and make the crab more dense.

When everything is even start adding the basil, always a few leaves at a time, going round in circles with your bat, do not punch them. You should drag the leaves si that ah the juice is freed.

Wait until the leaves you added are creamy before adding some more.

Be careful not to heat it up for any reason.

When you added all the basil leaves and the cream is even, add the grated cheese and mix it in the cream, anyways being careful to not hear the whole thing up.

Your almost there!

Add the extra virgin olive oil at your taste, I love to add a lot, and your Pesto alla Genovese is ready!

You can have it with potatoes gnocchi fresh pasta or with dry pasta like spaghetti or linguine.

But to me the best match is on top of some Focaccia Genovese

Let me know if you knew about this sauce!

Thanks to @rambo @missy @penny @eirenne for creating and caring of this beautiful community ❤️

Click here if you want to see my last set 🖤