On my terrace I have a basil plant that is giving me a lot of satisfaction and that is why I decided to turn it into pesto.
I usually put it in small glass jars that I keep in the freezer, so I always have some pesto at hand.
The recipe was taken from the basic book, with some changes regarding garlic (not allowed in my house) and pecorino, because my father does not get along very well with cheese.
It came out amazingly good and the scent of basil invaded the whole house.
I have to say that basil is one of the fragrances I love the most, together with freshly baked bread.
And what is your favorite culinary fragrance?
I leave you with the recipe for genovese pesto.
See you for the next recipe!
Nea!
Thermomix genovese pesto
Ingredients
- 80 gr basil fresh
- 50 gr parmesan grated
- 30 gr pecorino cheese grated
- 30 gr pine nuts
- 150 gr extra virgin olive oil
- 1 clove garlic (optional)
- salt enough
Instructions
Gently wash the basil leaves and dry by dabbing them and put them in the jug.
Add the Parmesan as well, the pecorino cheese, the pine nuts, garlic and mince: 20 sec. speed. 7.
Combine oil and salt, emulsify: 20 sec. speed. 7.
To be served immediately as a condiment for pasta or to put in sterilized jars… Buon appetito!
Recipe Notes
You can freeze the pesto in small glass jars, to store it longer.
Cheese for vegan and lactose intolerant are optional.
