Lasagne in green with vegan pesto and zucchini
Sauces from Italy - Liguria
translated by Italian with
Fresh basil picked when still tender, pine nuts, grated Parmesan cheese and extra virgin olive oil: flavor of my home, taste of Pesto genoese. Perhaps scented with a bit of garlic, to those who like it. The traditional recipe involves using the mortar for a more intense aroma. You can use a blender, paying close attention to not overheating the basil leaves otherwise they lose their unmistakable flavor. These doses are for 1 kg of Genoese pesto.
Wash the basil leaves thoroughly to remove the residuals and store them in the fridge until it is time to use them.
Meanwhile, prepare the other ingredients: in a mixer, finely chop the garlic and pine nuts and set aside. Grate the Parmesan cheese.
Use the mixer to chop the basil, add a few spoonfuls of ice-cooled water so that the basil does not darken. It is advisable to chop the basil in several shots.
As soon as the basil has become a cream, combine it with garlic and pine nuts. Amalgamate well. Also combine Parmesan and Olive Oil. Regulate salt. Mix until a homogeneous compound is obtained.