Making Genoese Pesto with Thermomix is really a matter of few seconds.
The Genoese Pesto is a traditional Italian Food coming originally from the city of Genoa. It is made with simple ingredients: Basil Leaves, Parmigiano Reggiano, Pecorino Romano, Pine-Seeds, Olive Oil and Garlic.
You can use it to dress pasta or to decorate many dishes. For instance, I used it to match with Filled Pumpkin Flower Fried in Batter or to fill the Lasagne or to give more flavour to the Meatballs.
Ingredients
- 80 g basil leaves- 40 g Parmesan cheese
- 40 g Pecorino romano
- 40 g pine nuts
- 150 g extra virgin olive oil
- 1 clove of garlic
- 1 tsp salt
How to make Genoese Pesto
Wash the basil leaves and dry them well with a salad spinner or with a cloth.Put 40 g of Parmesan cheese, 40 g of pecorino romano, 40 g of pine nuts, 1 clove of garlic and 80 g of basil leaves in the mixing bowl and mix 20 Sec. Speed 7.
Add 150 g of extra virgin olive oil and a 1 tsp salt and mix 20 Sec. Speed 7.
Store in an airtight jar, covered with a little oil.
My advice
In summer, I prepare a good supply of Genoese Pesto and freeze it in small glass pots (a friend of mine uses baby food pots). So, when you don’t know how to dress pasta, even in winter you will have a good Pesto always ready to use. Sometimes I thaw it out in a bain-marie.Translated from the Italian recipe
Copyright: Genoese Pesto With Thermomix from Thermomix Recipes
Photocredit: Thermomix Recipes