Pesto alla Genovese (Genoan-style Pesto) is a traditional Italian recipe (from Naples) for a classic pesto sauce for pasta made from a blend of basil, garlic, pine nuts, cheese and olive oil. The full recipe is presented here and I hope you enjoy this classic Italian version of: Genoan-style Pesto (Pesto alla Genovese).
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Pesto originated in Genoa and this is a classic version from that city. Not only can it be used as a pasta sauce, it also makes an excellent addition to soups, where a little lifts the flavour quite remarkably. It can also be added to enrich tomato-based sauces.
Ingredients:
60g fresh basil leaves
2 garlic cloves
1 tsp salt
60g lightly-toasted pine nuts
45g grated Sardo or Parmesan cheese
4 tbsp (about) olive oil
Method:
Chop the basil leaves finely then peel and crush the garlic. Combine in a blender along with the salt and pine nuts and process to a paste.
Add the cheese then gradually work in the olive oil, one teaspoon at a time, until the pesto has the desired consistency (think of a thick purée). This will keep in the refrigerator for several days.
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