Il nostro olio extra vergine di oliva è stato scelto tra i vincitori del prestigioso concorso Leone d'oro
Our recipe of Basil Pesto with Coratina cultivar extra virgin olive oil Novemilachilometri!
Basil pesto is a must in traditional Genoese cuisine, mainly used as a condiment for pasta. The name "pesto" derives from the original preparation method: the hand-pounding of basil leaves and other ingredients in the traditional marble mortar.
The recipe originates from the use of pine nuts, the one we propose here is the variant with dried fruit and Coratina cultivar EVO oil that will give your pesto more taste.
Ingredients
x 300gr
100g of basil leaves
50 gr of Parmesan cheese
30 gr of pecorino cheese
30 gr of mixed dried fruit (peanuts and hazelnuts)
1/2 clove of garlic
a pinch of sales
80gr of EVO oil
Procedure
Wash the basil leaves and put them in a blender, add dried fruit and a half of garlic clove, turn on the blender and give it a first smoothie. Then proceed by adding Parmesan, Pecorino and EVO oil, blend until the mixture is well blended! We advise you to eat it as soon as it is ready with pasta, but if you don't want to use it immediately you can keep it in the freezer and add it to your recipes whenever you want!Image Gallery
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https://novemilachilometri.com/en/blog/recipes/basil-pesto#sigProIdff9c4db001
