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Pesto alla Genovese

Mr. Baudoni’s recipe

Category:  SAUCES AND SALSAS  - 


For 1 people ()


  • 2 handful(s) tender basil leaves
  • cloves of garlic
  • 20 grams pine nuts (1 handful or 1-2 oz) the ones from Sicily are preferable to the ones from China
  • 1 handful(s) grated Parmigiano
  • 1 handful(s) grated Pecorino
  • 1 dash(es) sea salt
  • 1 dash(es) extra virgin olive oil

Pesto alla Genovese Directions

Put the basil, garlic, salt and pine nuts into a mortar.

Grind with pestle into a homogenous paste, adding a little Pecorino and Parmigiano as you grind.

Add the olive oil, mixing well. Just before serving, add a spoonful of hot water to the pesto.

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