Basil pesto or “Pesto Alla Genovese” is a classic Italian sauce originating from the city of Genova the capital of Liguria. The flavour is vibrant, aromatic and completely irresistible.
Like most Italian food to stray away for the traditional recipe is a big no-no and pesto is no different! The ingredients of a traditional basil pesto are: garlic, pine nuts, basil leaves, parmesan cheese, extra virgin olive oil and a good sprinkle of salt.
Each element is crucial, the garlic, basil and parmesan to create such an amazing taste, the pine nuts provide the consistency and the oil binds it all together.
It’s a fantastic pasta sauce and it is lovely on a pizza either as a topping or instead of tomato sauce. Pesto goes really well as a sauce for meat, fish, chicken, and vegetables. Try some on a grilled chicken breast or a fillet of salmon.
This homemade pesto recipe will make your whole smell amazing. It can be used immediately or it can be stored in the fridge for 2-3 days in a jar covered with olive oil. Frozen it can last up to 6 months.
This pesto is not vegetarian or vegan as it contains parmesan which is not suitable for vegetarians or vegans.
Add garlic and salt to a large pestle and mortar and start bashing and muddling until the garlic is in a fine paste. The salt will prevent the garlic from slipping away.
If you don't like garlic, you can skip this step. In this case, remember to add salt later.
Also, if you don't have a pestle and mortar, you can use a food processor: just mix all the ingredients together at top speed for a few seconds, until you have the right consistency.
