From the secret chest of Davide Grigolato, current Head Chef at Donna Fugassa.
Our version of the Traditional Italian Basil Pesto (Pesto alla Genovese)
As always, in the remote case you have no time to do it or you are too lazy, order it to us!
Call us at 020 34 89 87 61 or just pop in store.
Ingredients (serves 8 people):
- 2 bunches of fresh basil
- 50 gr pine nuts
- 2 cloves of garlic
- lots of Extra Virgin Olive Oil (you’ll understand!)
- 100gr Parmigiano Reggiano – grated
- 50gr Pecorino Cheese – grated (there are 2 the Roman and the Sardinian, we prefer the Roman one)
- 1 ice cube
- Marine Salt
Blend the cloves of garlic and the pine nuts with 2 tablespoons of EVO and a pinch of Marine Salt.
Add the fresh basil (only the leaves) and blend together with 1 ice cube and add 100gr of EVO.
Blend until it’s homogeneous and . Add the Parmigiano and the Pecorino Cheese together with another 100gr of EVO.
Store it in the fridge. If you use it as a sauce for pasta, dilute it with some boiling water before dressing.
TIP: The smaller the basil leaves, the tastier! Avoid Chinese pine nuts as they are bitter