Pesto alla gen­ovese is the sauce that made Gen­o­va and Lig­uria famous around the world. It is one of those things that almost every­one buys at the super­mar­ket but it is real­ly so easy and fast to make at home and the taste is incom­pa­ra­ble.
You can use a mor­tar (the real thing) or a hand blender/food proces­sor (the quick ver­sion). In the sec­ond case you should put the blades and the glass of the blender in the freez­er for some time so that the basil leaves do not oxi­date and they keep a bright green col­or.
Fresh pesto stays good in the fridge for a cou­ple of days only but you can freeze it in small jars and you’ll always have a fan­tas­tic pas­ta sauce ready for the days when you have no time to cook.

Time: 5 min­utes with a blender, 15 min­utes with a mor­tar


2 hand­fuls of basil leaves
2 tbsp pine nuts
2 tbsp grat­ed parme­san
a mild extra vir­gin olive oil
a clove of gar­lic if you like

With pes­tle and mor­tar

  1. Wash the basil leaves and place them in the mor­tar with the gar­lic (if you like it). Crush them to reach a creamy tex­ture then add the pine nuts. Crush till it’s a uni­form paste, adding some olive oil. Final­ly add the parme­san and adjust the salt.


With a hand blender or food proces­sor

  1. Place the cup and the blades of the blender in the freez­er for some time till they are very cold.
  2. Wash the basil leaves and mix them with the pine nuts, the gar­lic (only if you like) and some olive oil. Add the grat­ed parme­san and stir. Add oil to reach a creamy tex­ture. Adjust of salt at the end.




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