Genoese pesto
Published by Julia Arman le 25 mars, 2016 - 16:24
A marvel from the northern regions of Italy. Come autumn, don't say goodbye to the fine flavors of basil. Preserve it in the form of pesto or pistou.
Ingredients
- 60g Parmesan,
- 3 cloves garlic,
- 40g pine nuts or cashew nuts,
- 2 handfuls fresh basil,
- olive oil
Tools
- crusher cone
- tip: none
Recipe
- Toast the pine nuts or cashew nuts in a pan over very, very low heat.
- Peel and germ the garlic cloves.
- Grind the Parmesan, garlic, pine nuts or cashew nuts and fresh basil in the extractor fitted with the grinding cone.
- Add the olive oil and mix. The pesto should not be too liquid.
- Pack it into a jar and add a thin layer of oil on top for preservation.
- Store in the fridge
How to serve at the table
Serve on pasta, homemade pizzas, beef carpaccio, or even in broth, on fried eggs, etc.
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