Lasagne in green with vegan pesto and zucchini
by
117 recipes
Genoese Pesto
ingredients
servings
2
Iodized salt
to taste
Grated Parmesan cheese
3 spoons
Extra virgin olive oil
1/2 glass
Dried pine nuts
1 spoon
Garlic
1 wedge
Basil
50 grams
Sauces from Italy - Liguria
Genoese Pesto
Genoese Pesto
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The most typical of the typical, the depopulated pesto on Italian tables as if the national pesto.
preparation
step 1
Take the basil seedlings and pull all the leaves, just watch out leaflets, woe to also take a bit of shank.
step 2
Wash them thoroughly and then dry them thoroughly, can not even be a drop of water, if not bye! Leave them over a nice dry cloth hung out to dry for at least 10-15 minutes.
step 3
Place in a blender: basil, garlic cut into small pieces, pine nuts, 3 turns of extra virgin olive oil (oil bottle would be bent on turning the mixer jug three times), Parmesan and a pinch of salt.
step 4
Start blending, and schools of thought here could open up a discussion that would never end.
step 5
There is one who prefers frullatissimo and those with the pieces, here I make a middle ground so I hope to put all agree.
step 6
After reaching the perfect blended pesto it is ready, if you want to keep put it in a jar and cover extra virgin olive oil.
step 7
Otherwise, add it to the drained pasta to make it more creamy it is always good to keep aside a little of the cooking water and add oil if necessary. Done!
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