Pesto Sauce Recipe

Pesto Sauce

Make your pesto sauce in ten minutes! It's the best choice for your pasta! Do you Know that there is a championship in Genoa. Do you want to partecipate? Read more: The Genoa Pesto World Championship

• 4 bunches of fresh PDO (Protected Designation of Origin) Genoese basil
• 30 g pine nuts
• 45-60 g aged Parmesan cheese, grated
• 20 g Sardo cheese (Pecorino Sardo), grated
• 1-2 garlic cloves from Vassalico (Imperia)
• 5-6 g salt
• 70 cc PDO extra-virgin olive oil from the “Italian Riviera”

Wash the basil leaves in cold water and dry them on a tea towel but don’t rub them. Then in a mixer insert the garlic and pine nuts. Add salt and the basil leave, then add the Parmesan cheese and the Sardo cheese mix with a spoon. Pour in a thin layer of PDO extra-virgin olive oil from the Italian Riviera, which lightly blends the ingredients without overdoing. The preparation must be done as quickly as possible to avoid oxidation problems.
Pesto sauce should be stored in the refrigerator for four to five days at the most, covered with a thin layer of oil. You can also store it in your freezer for one to two months. Remember to divide it into the portions you use to toss pasta