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How to make Genoese pesto



How to make Genoese pesto: the original recipe of Genoese pesto and its variants. Genoese pesto without garlic, with raisins, without pine nuts or with walnuts. Let's see immediately how it is prepared with the classic mortar or kitchen blender.

The basil, in addition to the famous aromatic peculiarities that make it precious in the kitchen, it includes a large number of beneficial properties for our body. The basilit is easy to grow and can give us great satisfaction in the kitchen. Excellent on tomato salads, to accompany mozzarella, salami and to prepare condiments, first of all, theGenoese pesto!

Genoese pesto or basil pesto

The preparation of the basil pesto it's simple, the only attention required is in the preliminary phase, when choosing the ingredients. It is the quality of the ingredients, in fact, that gives back a more or less valuable basil pesto.

Officially, a basil pesto, to be defined "Genoese pesto", In should contain (at least 25%)PDO basilgrown in Liguria. If you grow basil in pots or in the garden, all the better! This is a standardization that we had to give you for the sake of the news and to make you more aware of the products you find on the supermarket shelves. With the wording "Genoese pesto" the producer implicitly claims to have used at least 25%, Ligurian PDO basil.

Genoese pesto, original recipe

Thereoriginal recipeof theLigurian tradition"Requires" the use of high quality products such asItalian extra virgin olive oil (we recommend Lecce oil), Parmesan cheese or Grana Padano, pecorino DOP cheese, garlic, pine nuts and sea salt. Walnuts, on the other hand, are optional.

Intraditional recipe of Genoese pesto, the entire preparation is done by hand, with the aid of a marble mortar.

The mortar and pestle represent the ancestor of the most modern kitchen mixers. Thanks to the pestle, it is possible to reduce the ingredients to a cream without overheating them and without altering the flavor. The use of the mortar and pestle dates back to about 35,000 BC while the origins ofpesto recipedate back to Roman times.

Mortar and pestle are useful kitchen accessories with a high aesthetic value. Who wants to rediscover the ancient flavors and follow thetraditional recipe, should employ a pestle with a granite mortar. These accessories can be bought with small investments.

On Amazon, you can find on offer a polished granite mortar with pestle at a price of 14.99 euros and free shipping. For all information, please refer to the official page dedicated to the ancient kitchen utensil: Mortar with pestle in granite.

How to make Genoese pesto, ingredients and doses

Not even in theoriginal recipethe ingredients find precise doses. For this reason, we will outline some indicative doses, it will be you, attempt after attempt, to choose the proportion that best suits your palate.

  • Basil, about 50 leaves
  • A pinch of coarse sea salt
  • 30 grams of pine nuts
  • 30 grams of walnuts
  • 30 grams of Parmigiano Reggiano
  • 30 grams of Pecorino
  • 100 ml of extra virgin olive oil
  • 2 cloves of garlic
  • A marble mortar with wooden pestle (for the traditional recipe) or a kitchen mixer (to shorten the time).

How to make Genoese pesto, the preparation

  1. Collect the basil leaves, wash them well in cold water then put them to dry on a cotton cloth, being careful not to wrinkle or crush them.
  2. Put the pine nuts, walnuts and a pinch of coarse salt in the pestle then start pounding, reducing all the ingredients to cream.
  3. Add the leaves as you pound, moving the mortar clockwise and the pestle in the opposite direction. Try not to tear off the leaves but just mash the basil
  4. Continue to pound finally add the grated cheese and continue to pound steadily until the basil has released a green liquid.
  5. Gradually pour in the extra virgin olive oil until completely absorbed.
  6. Continue to beat until you get a homogeneous green cream.
  7. Transfer to an airtight jar and store in the fridge.

How to freeze pesto

Once prepared, the pesto should be kept in the fridge and eaten fresh, within a few days. Those who do not have the opportunity to prepare fresh pesto when needed, may decide to keep it in the freezer.

Freezing basil pesto is recommended for those who collect large quantities of basil and need to consume it within a few days. Pesto can be frozen in jars or single portions to be used if necessary, by taking them out of the freezer at least half an hour before use.

How to freeze pesto?

  • Take the disposable coffee cups and pour the pesto into them, cover with silver paper and a drop of oil. Frozen.
  • Alternatively, you can use the ice containers to divide the pesto into small portions to be used if necessary to season your dishes.
  • Pour a drop of oil over each cube of pesto and store in the freezer.

Genoese pesto with blender

If you are lazy and not very patient, you can use the blender instead of the mortar to mix all the ingredients, even if the result will not be the same!

Genoese pesto without garlic

There original recipe of Genoese pesto requires the use of garlic, however, if you don't like it you can omit this ingredient and, for a sweeter result, add a few grains of raisins. To reduce the raisins to cream with a pestle and mortar, lubricate it with a few drops of oil.


Video: How to Make Pesto with Massimo Bottura, Chef of the #1 Ranked Restaurant in the World (October 2021).