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.
Calories376.5kcal
Proteins10.6grams
Fats35grams
Carbohydrates5.4grams
1
Basil leaves should be clean but dry. When selecting leaves for making pesto, prefer those that are undamaged and not torn.
- 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.
- Basil: 350 g
- Extra virgin olive oil: 100 ml
- Garlic: 1 clove
- Grated Parmesan cheese: 70 g
- Grated Pecorino Romano: 30 g
- Pine nuts: 15 g
3
Check the taste and adjust the salt amount. And Ecco! – the homemade pesto sauce is ready!
- Coarse salt: pinch
4
