Pesto alla Genovese

March 22, 2013

Pesto alla Genovese

By March 22, 2013

This recipe belongs to Jamie Oliver. It is the first time I am making this, because I first thought my husband won't like it but he surprised me in a restaurant devouring a pesto appetiser. He asked if I know how to make it, so I dared to beat the basil for some pasta:)
The secret is to not over roast the pine nuts too much. All the ingredients must be cold. For an intense green, you can sprinkle the basil with water and then leave it dry naturally. You cut them right before using them. You need to mix the paste easily. Use the pesto with pasta or bruschetta.   

  • Prep Time : 5 minutes
  • Yield : 4 servings
  • Allergens : ,
Nutrition facts (per portion) : 0: 160; 1: 113;


1. Mix the garlic with sea salt and basil in a grinding mortar or a blender.

2. You can add extra garlic if you like. Fry the pine nuts in a heated pan without oil until they become gold, not brown.

3. Put the pine nuts in the blender with the garlic and blender and mix until it becomes very creamy.
Put the cream in a bowl and add half of parmesan. Mix very easy, add olive oil until it become more creamier.

4. Season as you like and add the remaining parmesan. You can add a bit of lemon juice if you like.

5. Keep it in a sealed jar and pour olive oil on top so it won't oxidate.


Romanian translation

Tzatziki sauce

April 19, 2013