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Pesto alla Genovese – Green pesto (traditional method & Thermomix)

Prep Time 10 min mins
Total Time 10 mins
Racing: , ,
Difficulty: Easy
Servings: 6
Description

Pesto alla Genovese is an iconic Italian sauce that originated in Genoa. Its intense freshness of basil, the sweetness of pine nuts, the strength of Parmesan cheese and the aroma of olive oil combine to create a versatile and refined seasoning. Perfect for coating pasta, filling a panini, enhancing a tomato salad or accompanying appetisers, it can be prepared in a few minutes and kept in the refrigerator for several days (or even several months if the surface is covered with olive oil).

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • Ingredients - for 1 jar of jam
  • 50 g parmesan cheese
  • 40 g pine nuts
  • 1 pod garlic
  • 100 g fresh basil leaves
  • 100 g olive oil
  • 1 to 1 ½ tsp of salt
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation - Traditional method
    1. Prepare the garlic and basil.
    • Peel the garlic clove and crush it with the salt in a mortar.
    • Remove the basil leaves, chop them coarsely and add them to the mixture. Pound until you obtain a smooth paste.
    2. Add the other ingredients.
    • Add the pine nuts (lightly toasted if desired) and continue to pound.
    • Add half the Parmesan cheese and a drizzle of olive oil to begin thickening the sauce.
    3. Finish the sauce
    • Stir in the rest of the cheese, add the olive oil and adjust the seasoning.
    • Taste and adjust with cheese or oil according to your preferences.
    Storage tip: pour into a clean jar, cover with olive oil and store in the refrigerator.

    THERMOMIX® METHOD
    Preparation - Thermomix method
    1. Place the Parmesan cheese in the bowl and grate for 15 seconds/speed 10. Scrape down the sides.
    2. Add the pine nuts, garlic, basil, oil and salt, then blend for 20 seconds/speed 7.
    3. Transfer to a clean jar, cover with olive oil and store in a cool place.
Read it online: https://auxdelicesdecaroline.com/en/recipe/pesto-alla-genovese-pesto-vert-methode-traditionnelle-thermomix/