Pesto Genovese

The traditional recipe for pesto comes from Italy and more specifically Genoa and contains garlic, fresh basil, pine nuts, crushed with olive oil and Parmigiano Reggiano cheese or Pecorino. The original method for making pesto is to crush the ingredients in stone or wooden pestle in order to achieve the necessary consistency.

The mix of these ingredients is a perfect addition to many dishes - often used with pasta, and in modern kitchen it can be found almost everywhere, it goes well with  vegetables, fish, chicken, even beef.
One of the popular options is Pesto alla siciliana (pesto rosso) which differs from traditional pesto Genovese, in that the basil is replaced with dried tomatoes and pine nuts with almonds. Pesto variations are endless and allow you to unleash your imagination and experiment.

50 grams. - Basil leaves
60g - pine nuts
60g - parmesan cheese
2 - cloves of garlic
125 ml. - Cold-pressed virgin olive oil
Salt and pepper to taste

Preparing Pesto Genovese is probably the easiest recipe. You can prepare it using several different types of devices - Black & Decker EHC650 2-Speed Food Chopper with 3-Cup Bowl or KitchenAid KFPW763OB Onyx Black 12-Cup Food Processor . Use a Oster CG100 Electric Cheese Grater, Pedrini Kucina Long Zester Grater to grate parmesan cheese or use ready grated Parmesan cheese, which can be found in any supermarket.
There is no special order for putting the ingredients, so pour the basil, pine nuts, grated parmesan, peeled garlic and olive oil and crush or blend them until you finally reach a mixture. Add salt and pepper and the pesto is ready for consumption. Enjoy!

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