Genoese Pesto Sauce

4 servings

20 minutes

This simple sauce will allow you to treat your guests with a tasty and impressive dish. Short types of pasta are best suited for Genoese sauce: fusili, maccheroni, trofie, mezze penne or potato gnocchi. Pesto also goes well with salmon, pre-cooked on the grill or in the oven.

Energy value per serving

• Calories: 376.5
• Proteins: 10.6g
• Fats: 35g
• Carbohydrates: 5.4g

Ingredients

• Basil: 350 g
• Extra virgin olive oil: 100 ml
• Garlic: 1 clove
• Grated Parmesan cheese: 70 g
• Grated Pecorino Romano cheese: 30 g
• Pine nuts: 15 g
• Coarse salt: pinch

Cooking steps

1. Basil leaves should be clean but dry. When selecting leaves for making pesto, prefer those that are undamaged and not torn.

   Required ingredients:

   • Basil: 350 g

2. Put all ingredients in the blender bowl along with a small amount of olive oil. Blend until smooth. Add the remaining olive oil and mix until homogeneous.

   Required ingredients:

   • Basil: 350 g
   • Extra virgin olive oil: 100 ml
   • Garlic: 1 clove
   • Grated Parmesan cheese: 70 g
   • Grated Pecorino Romano cheese: 30 g
   • Pine nuts: 15 g

3. Check the taste and adjust the salt amount. And Ecco! – the homemade pesto sauce is ready!

   Required ingredients:

   • Coarse salt:  pinch