The Pesto Genovese

Also this year we had the oil ... and oil! And how can we not try to make the pesto genovese? Until now I had never done, and then I have been trained in preparation for using the blender, but I must admit the motaio fascinates me, though the preparation may seem longer I can not resist this tool so particular and ancient . While awaiting this new purchase, here is the recipe for pesto Genovese, easy, fast and really good.

Ingredients:

About 30 leaves fresh basil
90 grams of extra virgin olive oil
100 gr of parmesan
40 g pine nuts
1 pinch of salt
2 cloves of garlic (or if you wish, I have not made)

Preparation:

Using a mortar with pestle of wood, it is good to follow this order: garlic, basil and pine nuts, and then the Parmesan and 'extra virgin olive oil.

Using the hand blender, place the pine nuts and add just a little 'd' oil, then the basil, l 'garlic, and parmesan.
L 'oil and salt is better to add them in a bowl in hand, not in the blender, so the basil into small pieces remain more similar to that in a pesto cream or a milk shake.

The pesto can 'be kept in the fridge for several days covered in a layer of oil, or easily frozen in the freezer in glass jars and thawed in the refrigerator if necessary!

Notes: Excellent with the Trofie!