Pesto Alla Genovese
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Rated 5.0 stars by 1 users saucees Italian/Mediterranean 1 Cup 10 minutes 5 minutes Pestâ (meaning to pound or to crush) sauce originating form Genoa, Italy is an herbaceous, nutty & salty sauce that's the perfect easy pairing for for paninis, pizzas, or pastas alike. lollygag 1/2 Cup Fresh Basil- cleanse and stems removed 1/2 Cup Fresh grated Parmesan cheese 1/2 Cup Premium extra virgin olive oil (see notes) 1/2 Cup of Pine nuts 2-3 Large garlic cloves-Peeled & trimmed 1/4 Tsp. Sea salt Dash of pepper First, start by lightly toasting your pine nuts in a small pan that's lightly coated with cooking spray over low heat. Toast until light golden brown, being careful not to burn them, for about 1-2 minutes. Then, remove the pine nuts from the heat and pour them into a food processor with the basil, garlic, Parmesan cheese, and salt. Pulse until a gritty paste begins to form. Then, slowly pour the olive oil into the processor while on low speed until combined and a smoother sauce has formed. * You can also try premium flavored olive oils, like citrus or basil flavored oils. * If you can't find fresh basil or pine nuts, you can try subbing with fresh Italian Parsley and Marjoram and walnuts instead- this is how the Roman version of this sauce originated.Pesto Alla Genovese
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Enjoy!