Pesto sauce ( pesto alla genovese ) recipe

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  1. I tried making this today (minus cheese because I didn't have any and was short on time). It tasted amazing, but the texture was all wrong. No matter how much I mixed it, the oil wouldn't incorporate right so instead of a homogenous mixture I had this glob of paste with the oil separated from it. Is the cheese that important to the consistency, or did I do something else wrong?

  2. copy and paste to print this recipe or highlight and hit the print button
    Recipe for Pesto Genovese
    7 tbsp (100 ml) of olive oil
    1 oz (30 grams) of pecorino cheese
    1/2 oz (15 grams) of pine nuts
    2 cloves garlic
    a pinch of salt
    1/4 cup (50 grams) of fresh basil leaves

  3. Faster and easier does not equal better. McDonald's should be proof enough of that. Bitch, please. If twenty minutes is too much for you to spend on a meal, I suggest you go bake to cooking hot dogs in the microwave for dinner.

  4. Love pesto !
    Mortar + pestle works – but notice how several hours elapsed.
    Food processor is faster.
    I use pine nuts / wall nuts / almonds / cashews – it works fine.
    Fresh basil leaves from the garden is crucial.

    – and I always add a bit more garlic / pepper but no salt.

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