Pesto alla genovese

We just harvested some Basilicum from our garden, what better use than to make a nice pesto alla Genovese.


50 gr of Basilicum

half a glass Olive Oil (take a good one)

8 spoons grated Parmiggiano Reggiano or Pecorino (or a mix)

2 cloves of garlic

1 spoon of Pine nuts

a little bit of cooking salt


The pesto has to be prepared in a mortar.

Put the salt, the garlic and start with some leaves of basilicum and start to move the pestle of the mortar in circular movements. After a while the basilicum will be a cream, add some more leaves. When you prepared the whole basilicum add the pine nuts and crash them.

Then add the cheese and mix well. Now slowly add the olive oil and continue to make circular movements. When it’s really creamy its ready. Cook your favourite past and add at the end. Enjoy!




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s