Pesto alla genovese

On this international day of Italian cuisine, what could be better than a "alla genovese" pesto sauce to accompany your pasta?

Only manual preparation can release all the aromas of Grand Vert Basil, so here are our tips!

For 4 people :

Ingredients

• 4 bunches of Grand Vert Basil
• 2 cloves garlic
• 30g pine nuts
• 40 g grated parmesan
• 20 g of pecorino (optional)
• 5 cl of extra virgin olive oil
• 1/2 tsp salt

️ Utensils

• Knife
• herb scissors
• Pestle

Preparation

• Peel and degerm the garlic cloves then coarsely chop them
• Carefully wash and dry the Grand Vert Basil leaves in a paper towel.
• Put the Grand Vert Basil leaves in a mortar, give a few scissor strokes if they are too large
• Add the coarse salt and crush until the leaves begin to fall apart, gradually taking on a dark green and translucent tint.
• Add the garlic and the pine nuts, continue to crush everything for a few minutes
• Finally add the parmesan, the pecorino (if you wish) and the olive oil at discretion

Your turn now !!