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
Recipe type: Sauce
Prep time: 
Total time: 
Serves: 4
  • 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
  1. Put the nuts and the garlic cloves into a small food chopper
  2. Pulse it a couple of times and start adding the basil leaves
  3. Add olive oil until it becomes a paste
  4. Add the grated cheese
  5. Add pepper and salt to taste.

Author: Feliz

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