Ciao Tutti!
Summertime means pasta salad! And for my family, this means making countless batches of pesto alla genovese. Originating from Genoa, Italy, this sauce boasts intense flavours of basil, crushed garlic, parmigiano, and pine nuts, all blended together with olive oil.
Up and down the northwest coast of Italy (think: Cinque Terre), basil is the cornerstone of many aromatic dishes. Like many traditional recipes, choosing the right ingredients is very important - and fresh ingredients are essential to successfully crafting this pesto recipe.
A fresh, fragrant pesto sauce is one of my favourite flavours of the summer. Paired with the traditional pesto pasta shape, orecchiette, this recipe is a staple in my family! I hope you love it just as much.
To learn more about the history of pesto and how it is grown, visit Saveur.
Ingredienti
2 cups of fresh-picked basil leaves
1/3 cup pine nuts
1/2 freshly grated parmesan cheese
1/2 extra virgin olive oil
3 cloves of garlic
salt and pepper to taste
Ricetta
Step 1: Using a food processor, pulse the basil and pine nuts until combined.
Step 2: Add in the garlic and cheese and continue to pulse. If you find the pesto sticking to the food processor, use a spatula to scrape down the sides.
Step 3: While the food processor is running, slowly add in the olive oil. Again, occasionally scrape the sides of the food processor.
Step 4: Season with salt and pepper. Serve with pasta, fish, chicken, or on toast.
GET IN TOUCH:
Let me know if you try these recipes and how you enjoy them. Or, if you have your own twist on these classic Sicilian dishes, leave a comment below, and I will be sure to try them!
And be sure to send me pictures of you making these recipes on Instagram @ciao.tuttii or Twitter @crismackenziee :)