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  1. Home
  2. Food

Pesto genovese

Simply divine. - by Better Homes and Gardens
  • 29 Mar 2017
Pesto genovese
Andre Martin
Prep: 10 Minutes - Serves 8
Proudly supported by

Made from fresh basil, pine nuts, olive oil, garlic and cheese, pesto is most common in Italy’s north-west, where basil grows abundantly.

Ingredients

1 clove garlic

30g pine nuts, lightly toasted

Sea-salt flakes, to season

70g basil leaves (about 2 bunches)

150ml extra virgin olive oil 40g pecorino, finely grated

40g parmesan, finely grated

Method

  1. Put garlic, pine nuts and a pinch of salt in the bowl of a food processor. Process until finely chopped.

  2. Add . of the basil and drizzle with a little of the oil. Pulse until roughly chopped.

  3. Add remaining basil and remaining oil, then pulse again.

  4. Add pecorino and parmesan, then process until a smooth paste forms. Season with salt. For serving suggestions, see below.

  5. Alternate methods

    Mortar and pestle: Put garlic, pine nuts and salt in a mortar and grind with pestle until a paste forms. Finely chop basil and add to mortar. Pound until a coarse paste forms. Pour in oil, a little at a time, mixing and grinding until a sauce forms.

    By hand: Finely chop garlic, pine nuts and basil. Put in a bowl with salt, oil, pecorino and parmesan. Mix well. The result will be a much chunkier salsa-like sauce.

    Serving suggestions 

    Allow 1½ Tbsp pesto to 125g cooked pasta per serve. Top with extra basil leaves and pine nuts.

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