Spaghetti with pesto with genoa, shrimp and cherry tomatoes
by
131 recipes
Pesto to homemade Genoese
ingredients
servings
4
Basil
40 grams
Grated Parmesan cheese
80 grams
Extra virgin olive oil
60 grams
Dried pine nuts
5 grams
Iodized salt
1 pinch
Sauces from Italy
Pesto to homemade Genoese
Pesto to homemade Genoese
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
In this article I show you how I usually prepare a basil pesto in a few minutes. As you will see from the list of ingredients I have omitted the garlic (in the family not everyone loves it) but, if you want to stick to the original recipe, you can add a chopped dough. Another aspect that makes this recipe simpler and faster in execution is the use of the minipimer instead of the mortar (Genoa forgive me but the times are greatly reduced !!).
preparation
step 1
First, clean the basil leaves without wetting them using just a soft cloth or washing them but be careful not to ruin them and make them dry thoroughly
step 2
At this point put the basil leaves, pine nuts, garlic (optional) in the glass, the oil is flushed and begins to blend with the minipimer
step 3
Then add the grated cheese, blend well (use the minipimer again if necessary) and finally adjust the salt
sponsor of the author
step 4
However, the use of the blender may be risky because the heat produced during its use could warm the basil and make it bitter.
step 5
To overcome this problem, use the mipimer, which you put the blades in the fridge for an hour before starting, at the minimum speed and shuffling at intervals.
step 6
You can use it immediately to dress pasta or other preparations, keep it in a refrigerator for about a week or so in a suitable container or freeze it and use it if necessary.
