Posted by: NoCtrlZ | 2011/03/13

Pesto Genovese

Ok, so it’s not strictly a baking recipe, but it’s still a good one!

Serves 4


  • 2 cloves Garlic
  • 50g Fresh Basil Leaves
  • Pinch Salt
  • 15g Pine Nuts
  • 30g Pecorino Romano, grated
  • 80g Parmigiano Reggiano, grated
  • 7 tbsp Olive Oil


With a mortar and pestle:

  1. Smash the garlic then add a little handful of basil with a few grains of salt each time until all the basil has been added.
  2. Once a paste has formed, add the pine nuts and crush. Once smashed, add a little pecorino with some of the oil. Then add a little parmigano with some oil, alternating the two cheeses until all the cheese and oil has been added.

Alternatively, you can just combine all the ingredients into a food processor at once and blitzed for a few minutes. More olive oil can be added if you find the pesto to be too thick.

The pesto can be used for the classic Genovese dish (where Trennete is boiled with potatoes and green beans and then pesto is added once these are all cooked. The starch from the potatoes helps the pesto to stick to the pasta). Alternatively, an equally nice dish can be made by cooking linguine with potatoes, then adding cooked chicken slices and pesto to it once cooked and drained. Tomatoes, or sun-dried tomatoes, would also compliment this dish.

Storage: To store the pesto, pour into a jar, float a layer of olive oil on top, then cover and refrigerate for up to a week. Alternatively, the pesto can be frozen for up to 2 months.


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