Pesto alla Genovese
- Put the pine nuts in the blender jug and, the measuring beaker not inserted, roast for 8 minutes/speed setting 1/90 °C without fat, until golden and fragrant. Leave the blender jug open for 10 minutes to cool.
- In the meantime, wash and shake the basil dry, remove the leaves from the stems and add the leaves to the pine nuts. Peel the garlic cloves and also place in the blender jug. Remove the rind from the Parmesan, cut into pieces measuring 2 x 2 cm and also add to the blender jug with 1 pinch of salt. With the measuring beaker in place, blend for 20 seconds/speed setting 9. Using the spatula, scrape the mixture down the inside of the blender jug and, with the measuring jug in place, mix again for 20 seconds/speed setting 9. Use the spatula to scrape down the inside of the blender jug.
- Add the olive oil at room temperature and, with the measuring beaker in place, stir in for 1 minute/speed setting 5. Season the pesto to taste with salt and pepper and, with the measuring beaker in place, stir for 6 seconds/speed setting 5.
- Spoon the pesto into sterilised jars and cover with olive oil before closing.
Enhance the pesto with 1 tablespoon of lemon juice stirred in at the end with the salt and pepper.
Pesto is delicious with freshly cooked pasta, with Caprese salad and with fish. It also adds a wonderful flavour to soups and dips.
This pesto will keep for 2 months stored in a cool, dark place.
Pesto can be made in numerous ways, and it’s worth experimenting with almonds, cashews or pistachio nuts, for example. Replace the Parmesan (32% fat) with Pecorino (33% fat) or another strong hard cheese, and instead of basil, use parsley, mint, wild garlic, rocket or watercress.
Bon appétit with Monsieur Cuisine