Pasta with Genoese pesto
6 servings
15 minutes
Pasta with Genoese pesto is a true embodiment of Italian culinary tradition. Originating from sunny Liguria, this sauce was created to highlight the freshness of basil, nuts, and parmesan. Pesto has a rich aroma and velvety texture, while its mild spiciness enhances the flavor of pasta, creating harmony on the plate. The preparation is simple: basil leaves, garlic, parmesan, and pine nuts are blended with olive oil into a smooth paste and then mixed with hot al dente pasta. This sauce is not only perfect for pasta but also great for sandwiches, salads, and even meat dishes. Garnished with fresh basil leaves, it offers an authentic Italian taste reminiscent of warm Mediterranean evenings and simple joys of life.
1
I wanted to write about leaves, but there was no such word... So, we tear the basil leaves from the stems, cut the parmesan into small pieces, peel the garlic, throw everything into the blender, add olive oil and pine nuts. Don't forget the salt. Let's turn it on!!! But not for more than a minute, the mixture shouldn't be pureed, it should be chopped.
- Basil: 30 stems
- Parmesan (Parmigiano Reggiano): 200 g
- Garlic: 2 cloves
- Olive oil: 120 ml
- Toasted pine nuts: 200 g
- Salt: to taste
2
Cook the pasta in slightly salted water until al dente.
- Pasta: 500 g
- Salt: to taste
3
Mix and serve immediately on the table. Garnish with basil.
- Basil: 30 stems
