Pesto Genovese
Like salsa verde, this turns into something extra special when you chop it by hand. You’ll want to make sure your knife is super sharp so that the basil can be finely chopped without bruising. It all comes together quite quickly and is great on top of baked salmon, stirred into a rustic vegetable soup or with your favorite noodles with herbed breadcrumbs to top it all off.
Ingredients
- 1 bunch basil, washed and picked off stems
- Handful of grated parmesan or romano cheese
- 1/4 cup pine nuts, lightly toasted
- A couple pinches of salt
- 3 cloves garlic, grated (optional)
- 3 tablespoons olive oil or garlic infused olive oil if not using raw garlic
Instructions
- 1
Pile cheese, garlic (if using) and pine nuts in the middle of a large cutting board and place basil on top. Going from left to right roughly chop all of the ingredients together. When you get to the right side scoop all ingredients back into a pile and chop again. Repeat this process about 10-15 times until everything is chopped into a very rough paste. Scoop all ingredients into a bowl and top with olive oil. Stir and season to taste.
Cook it from the original
This recipe comes from goodlfe.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on goodlfe.com