Genoese Style Basil Pesto
Sauces
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Cook Time
20 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This Genoese-style basil pesto is an explosion of fresh and vibrant flavor. Prepared with fresh basil, Parmesan cheese, toasted pine nuts, garlic and extra virgin olive oil, it is the perfect accompaniment to pasta, salads or as a dressing for your favorite dishes. The key is to dry the basil leaves well to prevent the pesto from oxidizing and losing its bright green color. Go ahead and prepare it, it is very easy and quick with the Thermomix®! At home, we often prepare it to enjoy an authentic Italian touch. Ideal for a quick meal or to surprise your guests with a delicious and homemade flavor.
Ingredients (6 ingredients)
-
100 g Fresh basil, only the leaves
-
200 g Parmesan cheese
-
75 g Pine nuts
-
2 clove Garlic
-
160 ml Extra virgin olive oil
-
to taste Salt
Preparation (7 steps)
Dry the basil leaves
Separate the basil leaves from the stem, wash them carefully and dry them by spreading them on absorbent paper. Place another sheet of paper on top and press gently to remove excess water. This step is crucial to prevent the pesto from oxidizing.
Toast the pine nuts
Toast the pine nuts in a pan over medium heat, without oil, until they are lightly golden. Reserve.
Grate the Parmesan cheese
Introduce 200 g of Parmesan cheese in pieces into the Thermomix® bowl and grate. 10 Sec./Speed 10.
Prepare the ingredients
Add the dried basil leaves (100 g), toasted pine nuts (75 g), peeled garlic cloves (2 units) and a pinch of salt to the Thermomix® bowl.
Crush the ingredients
Crush the ingredients. 20 Sec./Speed 7. Lower the remains of the walls of the glass with the spatula.
Add the oil
Add half of the extra virgin olive oil (80 ml) and crush. 10 Sec./Speed 5.
Integrate the rest of the oil
Add the rest of the extra virgin olive oil (80 ml) and crush again, just to integrate the oil. 5 Sec./Speed 4.
Finished cooking? Great! 🎉
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Created by
Paula Torres
3
Rezepte
0
Kochbücher
Allergens
- Milk (including lactose)
- Nuts: Pine nuts
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