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Pasta al Vero Pesto alla Genovese (Pasta with the Genovese Pesto Sauce)

Are you still trying to finalize your Holiday Menu? Include this easy, elegant and beautiful dish. It’s great at room temperature.

Ingredients:
100 g of pasta (spaghetti) for every person (or about 1 lb for 5 people)
a large bunch of basil
a handful of pine nuts
a handful of grated Parmesan cheese
about 1/4 c excellent quality extra-virgin olive oil
garlic clove
salt to taste

Method:
Place all ingredients in a blender. Blend. If the consistency is too thick, add a bit of pasta water. The desired consistency is that of heavy cream and the color will be a vibrant, light green. Mix well with hot, freshly prepared pasta.

If you are freezing your pesto, do not use olive oil, and do not use cheese when blending (add later when serving). Use corn oil or a seed oil in blender as olive oil when defrosted has an unpleasant odor.