pesto alla genovese is usually made with genovese basil, but the sweet basil variety is similar in flavour so an adequate substitute. adequate, i say, because i don't think i've had genovese basil before.
pesto alla genovese
makes about 2 cups
6 cups loosely packed basil
2/3 cup pine nuts (toast them lightly and let them cool, if you like)
8 garlic cloves
1/3 to 1/2 cup grated parmesan
salt and pepper to taste
1/2 cup olive oil
process everything except the olive oil until the mixture is well ground together.
note: if you want to freeze this, you might want to omit the cheese until you thaw it out, but it should freeze fine with the cheese.
mangiamo!
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