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Pesto to homemade Genoese





40 oz

Grated Parmesan cheese

80 oz

Extra virgin olive oil

60 oz

Dried pine nuts

5 oz

Iodized salt

1 pinch

Sauces from Italy

Pesto to homemade Genoese

Pesto to homemade Genoese

vegetarian with lactose with nuts with good fats

ready in

15 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pesto to homemade Genoese

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 !!).

Pesto to homemade Genoese step 1

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

Pesto to homemade Genoese step 2

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

Pesto to homemade Genoese step 3

step 3

Then add the grated cheese, blend well (use the minipimer again if necessary) and finally adjust the salt

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Pesto to homemade Genoese step 4

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.

Pesto to homemade Genoese step 5

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.

Pesto to homemade Genoese step 6

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.

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