in Italy

Pesto Genovese

updated

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Ingredients for 1 servings:

  • 200 g pine nuts
  • 200 g Parmesan
  • 2 pots of basil
  • n. B. garlic
  • 1 small chili pepper(s), dried
  • some sea salt
  • e.g. olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

vegetarian, simple

Toast the pine nuts in a dry pan until golden brown. Combine the remaining ingredients in a tall blender and blend until smooth. Add the cooled pine nuts and blend until smooth. Add enough olive oil until the pesto is creamy. It shouldn’t be runny. If you want to serve the pesto on pasta, mix the pesto with a little pasta water and then toss the pasta in it. It’s also great as a spread or as a dip for barbecues.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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