Today we propose the recipe for Genoese pesto, a versatile, fresh, summery condiment that lends itself to many dishes, starting from pasta to vegetables. The main ingredient of pesto sauce is basil, a spice that can be easily grown in the garden and on the balcony. So if you have an abundance of basil harvest this summer, take advantage of it to make a good supply of pesto sauce to be stored in the freezer: it is an easy food to freeze. Our recipe does not require the use of cheese, therefore it is suitable for those who follow a vegan lifestyle.
Genoese pesto recipe, ingredients for a good supply to be frozen in disposable cups
- 100 whole basil leaves
- Pine nuts, 40 gram pack
- 50 grams of raisins
- 50 grams of peeled almonds
- 100 ml of extra virgin olive oil
- A marble mortar with a wooden pestle
- 10/12 disposable coffee cups
- a small handful of salt
Genoese pesto recipe, the preparation
- Wash the basil thoroughly in cold water then drain and place them on a cloth to dry them well, being careful not to crease the leaves.
- Put the pine nuts, almonds and raisins in the mortar and start pounding, reducing the cream ingredients.
- Gradually add the basil leaves, moving the mortar clockwise and the pestle in the opposite direction, reducing the basil leaves to a pulp without tearing them.
- When the basil has released a bright green liquid, you can gradually add the oil and lastly the salt, still continuing to pound until all the ingredients are well mixed
- Let the pesto rest for a few minutes, then pour it into disposable glasses, being careful not to fill them to the brim
- Cover with a thin layer of oil and aluminum foil and keep in the fridge
Useful information: the pesto can be stored for about 3 months if the basic conservation rules have been adopted: sterile containers and tools, no water on the basil leaves.