Here following you can find the authentic genoese pesto recipe made by genoese people.
Ingredients for 4 people
- 4 bunches of basil
- 40gr parmesan
- 20gr pecorino cheese
- A handful of pine nuts
- 2 cloves garlic
- Ligurian olive oil
Wash and dry with paper the small basil leaves (be careful not to mash them when you dry them). Meanwhile the leaves are drying, chop 2 cloves of garlic with a bit of salt.
After chopping garlic and salt, add the basil leaves, pine nuts, parmesan cheese and pecorino cheese and mix it all adding gradually the olive oil. The pesto sauce should not be too much liquid.
- – Instead of pine nuts you can use walnuts.
- – When you’re boiling the salted water for the pasta, put in the water a potato cut into small pieces and a handful of beans.
- -Once they are cooked, drain the water out from the potato and beans and put them in a separate plate. Do not throw away the water, you’ll need it to cook the pasta, which has to be “al dente”.
Would you like to preapre pesto sauce directly in the Italian Riviera? Then go on and find more on our “Food Lovers” section!