As an Italian food lover, and consumer, I couldn’t avoid writing about one of my favorite summer tastes – Basil, and the sauce I constantly keep using – Pesto Genovese. Pesto comes from Genova, northern Italy, they have the perfect conditions to grow basil, and they invented this tasty and refreshing sauce made from basil leaves, garlic, pine nuts, olive oil and parmesan cheese.
Pesto or pestare means to pound or crush, the sauce was originally prepared with a marble mortar and a wooden pestle by crushing the ingredients with a circular motion of the pestle in the mortar.
Here I will inform you how to make your own “pesto genovese”.
- 55 g /2 oz fresh basil leaves
- 1 garlic clove
- 25 g / 1 oz toasted pine kernels
- 125-150 ml / 4-5 oz extra virgin olive oil
- 25 g freshly grated Parmesan cheese
- 1-2 tsp freshly squeezed lemon juice ( optional )
First tear the basil leaves and put them in a large mortar with the garlic, pine, kernels and 1 tablespoon of the oil. Pound with a pestle to form a paste.
Than gradually work in the remaining oil to form a thick sauce. Add salt and pepper to taste, and stir in the Parmesan cheese. If liked, slacken slightly with the lemon juice.
You can enjoy this delightful invention with tomatoes and mozzarella. Make different pasta recipes with it, make salad dressings and different bruschettas.