Pesto Genovese
I saw and tasted pesto for the first time in college. My mom didn’t make it and the Italian restaurants in my area didn’t offer it. Or I just ignored it, because I didn’t know about it. A group of students studying German stayed in the dorm for the summer. Some of them were Italian and occasionally cooked for the people who spent their summer there as well. I was among them. And they offered me some dark green mass to go with my pasta. Of course I had to taste it. Wow. It was a very intense and wonderful taste. I didn’t really know fresh basil until then either. I was impressed and eventually tried to find out how to make it. Here’s the result:
Recipe: Pesto Genovese
Author: Feliz
Recipe type: Sauce
Prep time:
Total time:
Serves: 4
Ingredients
- 2 cups of basil leaves
- ¼ cup of nuts (pistachio, pine nuts, even cashew or walnuts)
- 3-5 cloves of garlic
- 3 tablespoons of grated Parmesan cheese
- 3 tablespoons of olive oil
- ½ teaspoon of salt
- ¼ teaspoon of pepper
Instructions
- Put the nuts and the garlic cloves into a small food chopper
- Pulse it a couple of times and start adding the basil leaves
- Add olive oil until it becomes a paste
- Add the grated cheese
- Add pepper and salt to taste.