Pesto alla genovese (4)
Instructions
Wash and dry the Basil, grate the parmigiano reggiano and place them in the mixer along with the clove of garlic and a pinch of salt.
Blend until well crushed.
Remove from blender and place in a bowl.
Add good extra-virgin olive oil and mix with a wooden spoon.
You can store it in the refrigerator, covered with plenty of oil, even for a few days.
Ingredients and dosing for 4 persons
- 40 leaves of small leafed basil
- 40 g of parmigiano-reggiano
- 20 g of pine nuts
- 1 clove of garlic
- 1 pinch of salt
- Olive oil extra virgin