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December 29, 2015

PESTO ALLA GENOVESE

 This is the famous sauce which is eaten by the Genoese with all kinds of pasta and gnocchi. It is often added to soups - try a tablespoon stirred in minestrone or a chicken broth at the last minute.

Ingredients:
Garlic cloves - 2 - 3(chopped)
Fresh basil - 4-6 tbsp (finely chopped)
Parsley - 4 tbsp (chopped)
Pine nuts - 1 tbsp
Parmesan or Romano cheese - 1/2 cup (grated)
Olive oil- 1 cup
Freshly ground pepper

Method:

  • With a mortar and pestle, pound garlic, basil, parsley, pine nuts and cheese together until smooth.
  • Gradually add oil, whisking between additions. Add enough oil, whisking all the time, to make sauce thick and smooth. Season with pepper.
Note:
If made in large quantities, sauce can be made in a blender or food processor. Store i a jar in refrigerator, covered with a layer of oil.


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