Il Pesto alla Genovese

For years I was doing what you probably have been doing forever aswell, buying a "good pesto" pot from the supermarket. Only the one from famous italian brands as I was sure it would make it better. I was enjoying this kind of pesto very much until I start looking at the ingredients on the jar... Olive oil, basilico, nuts (so far so good !) and then amidon, sugar, colorant... Alll these stuff I just refused to be forced to eat. Why should I have to have sugar with my pasta without mentioning all the other chemical things. No more pesto for me !

But I loved pesto so much, I decided to give a try at doing it myself and this was a game changer ! Trust me there is nothing better than this full of flavour, creamy and beautifully coloured preparation. It takes literally 2 minutes to make but once down, you will never go back to the industrial ready to pour jar. The home-made one is almost too good to be true.

The recipe here goes along with pasta, but the pesto can be used for so many things : to season a salad, to cover some meat or to coat some vegetables...

Pasta al pesto verde

For 4 persons :

- 500g of wholewheat pasta

- 50g of washed fresh basil (a good bunch)

- 1 Tbsp of pine nuts

- 1/2 cup of olive oil

- 2 garlic cloves

- 6 Tbsp of grated Parmigiano Reggiano (or Grano Panado)

- 2 Tbsp of grated Pecorino

- salt

Instructions :

- Bring some salted water to a boil and cook the pasta according to the timing indicated on the confection.

- Put all the basil, the cheese, the nuts, garlic, olive oil and a pinch of salt into a food processor and mix until smooth and creamy.

- When the pasta is ready, drain the water and put back in the pan on medium/low heat along with the pesto until all the pasta are coated with pesto.

- Serve immediately with some fresh grated cheese.

#recipe #italian #basilic #pasta #basic #nuts