A la Genovese pesto - Genoese pesto

Submitted by enr on 16 Dec 2008
Ingredients
2 large bunch of basil
200 g feta cheese Pecorino
50 g feta cheese Parmesan
100 cedar (pinievi) nuts
3 cloves garlic
250 ml olive oil
A la Genovese pesto - Genoese pesto
Photo added on
Photo author
gkostova04
Method
Basil wash and shakes while dry again. The siren is broken. Peel the cloves. Pine nuts are roasted in a pan without oil. Everything is pureed without oil until becoming a loose cream. Then add the olive oil in a thin stream while continuing to pureeing. Pesto refrigerate up to 8 months should only be covered by oil. Can be frozen in portions and lasts up to two years. Serve on pasta, gnocchi with baguette to cream sauces.
Containers:
Difficulty
Average
Tested
3 users
16 Dec 2008
Author
Aliana

Comments

Where in Bulgaria pine nuts?

Oh, look, I do not know! A friend of Nessebar I was talking to pinievi nuts, so I thought 4f them everywhere. In the recipe for Pesto Rosso may be replaced with hazelnuts. Perhaps here would polu4ilo. Will not be original, but I do not believe it is impossible to eat:-) I have not tried.

Pine nuts can be found in large supermarkets Metro, Piccadilly, Billa, Fantastico.

Many use this paste is very nice especially spaghetti. Bravo I have not done it at home but I will.

can be pureed with a powerful electric. Blender, then directly with the olive oil.

Where in Bulgaria can be found Pecorino?

I assure you that the recipe is very successful. Pecorino can be successfully replaced with parmesan.
In a pinch, use hard cheese, but this replacement will suffer quite taste, so resort to cheese as a last resort.

it is only good I got a little thick sauce

The sauce should be thick and salty - a portion goes about 1-2 tablespoons of it:-) Pesto sauce is not, which is poured plenty:-)

this pesto is perfect for stuffed salmon (bass) covered with sliced ​​tomatoes and wrapped in foil ... and so on.

to Favorites ...

very precise recipe often you prepare your home and is prettier than ready.

covered on toast is a tip.

recipe is great! What flavor! Tomorrow will make gnocchi with pesto and will get pictures.

Girls, I'm glad you like the recipe! Gerganche, wait pictures :)