Pesto alla Genovese is highly popular with both young and old, and can be made quickly and easily in just a few minutes.
Pesto alla Genovese recipe
Photo by Janine, meinhaushalt.at
Also read: Spaghetti Carbonara recipe
Ingredients
Preparation
To make the Pesto alla Genovese, bring enough water to a boil for the spaghetti. Now add salt and the pasta and cook until al dente.
In the meantime, prepare the bunch of basil. To do this, remove the large, aromatic leaves from the stems and place them in a blender. Now add 50g pine nuts, as well as the salt, the olive oil, and the peeled garlic cloves. Blend the ingredients until a creamy consistency is achieved. For further processing, place the pesto in the refrigerator.
When the spaghetti are done, drain off the salted water and return the pasta to the cooking pot. Now comes the pesto's final ingredient: the Parmesan. Why only now? The vigorous blending has warmed the pesto, albeit hardly noticeably. If you added the cheese immediately, it could develop bitter flavours and thus make the pesto inedible. Therefore, let the pesto cool first and stir in the Parmesan shortly before serving. Finally, fold the entire pesto into the pasta and serve immediately.
