This is the ultimate recipe for authentic Italian basil pesto
There are many different types of pesto, from pistachio pesto to kale pesto. All delicious, but the OG among pestos is Pesto Genovese. This classic pesto comes from the Italian city of Genova (Genoa) and is made with basil.
Basil is one of the most aromatic and distinctive-tasting herbs in Italian cuisine. The best basil in the world is Il basilico di Pra’. You guessed it: it comes from Genoa. Essential in pesto and a caprese salad. Basil belongs to the mint family. Fresh herbs are best stored in slightly damp kitchen paper in the vegetable drawer of the refrigerator.
With a mortar or food processor
Officially, pesto should of course be made in a mortar. ‘Pesto’ comes from the verb ‘pestare’, meaning ‘to pound finely’. But it also works very well in a food processor; for the right texture, however, it is recommended to mix the grated cheese in by hand at the end.
How to make authentic Italian pesto
- Put the basil leaves, sea salt, garlic and pine nuts in the food processor and pulse until you have a coarse paste
- Push the leaves down a few times
- Then add the olive oil in a thin stream
- Put the pesto in a dish or bowl and stir in the cheese.
- With these quantities, you will certainly have some pesto left over. Covered with a layer of oil, it will keep in the refrigerator for at least 2 weeks.
Title: The Bible of Italian Cuisine
Author: Maud Moody, Nina Bogaerts & Leonardo Pacenti
Price: €34.99
Publisher: Carrera Culinair
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