This is typical Italian recipe that cannot be missed in your list of dish to try. The pesto is a sauce that comes from Genoa, in the Liguria region of northern Italy, indeed is often called pesto genovese.
If you have some basil in your garden, you could use it to make this famous sauce, which simple consists of basil, garlic and walnuts blended with olive oil and Parmesan cheese.
If not using straight away, don’t forget that you can also make pesto and freeze it in ice cube trays. It will be preserved for few months. When the time comes to use it, just have it defrost and then add a couple of tablespoons of boiling water and olive oil to it, and mix well.
Time: 60 min
- 350 gr pasta
- 3 cloves of garlic
- 30 basil leaves
- A dozen of peeled walnuts or almonds
- 150 gr EVO oil
- 100 gr. grated Parmesan cheese
- Salt and pepper
To make the pesto sauce, fry the walnuts or almonds in boiling hot olive oil, then drain and chop in small pieces.
Put in a blender all the ingredients: walnuts/almonds, garlic, basil leaves, pepper, salt, Parmesan cheese and Extra Virgin olive oil.
Mix until obtaining a smooth sauce. Cook the pasta in salted boiling water, drain it al dente and toss with the pesto.
Serve with some more grated parmesan cheese.