Pesto alla Genovese

Pesto alla Genovese

Green sauce Genovese

By
From
Encyclopedia of Food and Cookery

This is the famous sauce which is eaten by the Genoese with all kinds of pasta. It is also added to soups – try a tablespoon stirred into minestrone or a chicken broth at the last minute, or on baked jacket potatoes as an alternative to sour cream.

Ingredients

Quantity Ingredient
2-3 garlic cloves, chopped
4-6 tablespoons fresh basil, finely chopped
4 tablespoons parsley, chopped
1 tablespoon pine nuts or walnuts
50g parmesan or romano cheese, grated
250ml olive oil
freshly ground black pepper

Method

  1. With a mortar and pestle, pound garlic, basil, parsley, pine nuts or walnuts and cheese together until smooth. Gradually add oil, whisking after each addition, until sauce is thick and smooth. Season with pepper.

Note

  • If made in large quantities, sauce can be made in a blender or food processor. Store in a jar in refrigerator, covered with a layer of olive oil.
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