Steps to Make Genovese Basil Flower

Pesto Genovese (Authentic Italian Basil Pesto)

Being an annual, it tends to grow best over basil flower buds should be removed by pinching as soon as you see them form.

Recipe Summary Pesto Genovese (Authentic Italian Basil Pesto)

An authentic Genoese pesto. It's straight from Italy and you won't find a better recipe! This calls for a spoonful of pecorino cheese, but you could also use all Parmesan in a pinch. To store in fridge for up to 1 month: place pesto in a jar, cover with olive oil, and top with a lid.

Ingredients | Genovese Basil Flower

2 cloves garlic, or more to taste

2 tablespoons pine nuts

1 bunch fresh basil leaves

½ cup grated Parmigiano-Reggiano cheese

1 ½ tablespoons grated pecorino Romano cheese

½ cup extra-virgin olive oil

Directions

Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.

Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.

If you don't have a mortar and pestle, you can also use a food processor or blender. Chill the blade and container in the fridge for 1 hour and then process in pulses to avoid heating the pesto mixture. Add the basil, pine nuts, and garlic in 3 batches, then follow with the cheese and oil as above.

Info | Genovese Basil Flower

prep: 20 mins total: 20 mins Servings: 6 Yield: 6 servings

TAG : Pesto Genovese (Authentic Italian Basil Pesto)

Side Dish, Sauces and Condiments Recipes, Sauce Recipes, Pasta Sauce Recipes,