117 recipes


share on

Genoese Pesto




Iodized salt

to taste

Grated Parmesan cheese

3 spoons

Extra virgin olive oil

1/2 glass

Dried pine nuts

1 spoon


1 wedge


50 oz

Sauces from Italy - Liguria

Genoese Pesto

Genoese Pesto

vegetarian with lactose with nuts

ready in

15 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Genoese Pesto

The most typical of the typical, the depopulated pesto on Italian tables as if the national pesto.

Genoese Pesto step 1

step 1

Take the basil seedlings and pull all the leaves, just watch out leaflets, woe to also take a bit of shank.

Genoese Pesto step 2

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.

Genoese Pesto step 3

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.

Genoese Pesto step 4

step 4

Start blending, and schools of thought here could open up a discussion that would never end.

Genoese Pesto step 5

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.

Genoese Pesto step 6

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.

Genoese Pesto step 7

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!

Loading pic