Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, basil sauce pesto genovese. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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Basil Sauce Pesto Genovese is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Basil Sauce Pesto Genovese is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook basil sauce pesto genovese using 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Basil Sauce Pesto Genovese:

1. Make ready 50 grams Basil
2. Take 1 clove Garlic
3. Make ready 20 grams Pine nuts
4. Get 100 ml Olive oil
5. Prepare 2 tbsp Parmesan cheese
6. Get 1/2 tsp Salt

Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms. Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended. "Pesto" means "pounded," from the verb pestare ("to pound"), because the old-fashioned way to make pesto (and the one that many cooks still swear by) is to pound the ingredients – a mixture of aromatic herbs, salt, garlic, olive oil, cheese, and sometimes nuts – with a mortar and pestle to form a paste, which could then be thinned with some water, vinegar, broth or verjuice to form a sauce.

Instructions to make Basil Sauce Pesto Genovese:

1. Grate the garlic. Pick the basil leaves off the stems and wash. Gently pat dry.
2. Put all the ingredients apart from the basil in a food processor or juicer and blend.
3. Add basil in 3 or 4 batches and it's done.
4. This sauce was used in this recipe: "The Ultimate Tenderness Steamed Chicken with 2 Sauces "
5. It goes really well in sandwiches.

Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended. "Pesto" means "pounded," from the verb pestare ("to pound"), because the old-fashioned way to make pesto (and the one that many cooks still swear by) is to pound the ingredients – a mixture of aromatic herbs, salt, garlic, olive oil, cheese, and sometimes nuts – with a mortar and pestle to form a paste, which could then be thinned with some water, vinegar, broth or verjuice to form a sauce. Pesto alla Genovese is a classic basil pesto sauce originating from Liguria in the north-western part of the boot. This versatile fragrant sauce is quick and easy, making mealtime stress free. Check the list of ingredients you'll need and step-by-step photos below on how to make a Classic Basil Pesto Sauce!

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