This delicious homemade pesto alla genovese is simple to make and can easily be added to a variety of your favorite dishes. Two easy ways to freeze this sauce allows you to have homemade pesto alla genovese all year long.
Ingredients
2oz (55g) basil leaves (without stems), rinsed and dried with a salad spinner
½ cup (50g) Parmigiano Reggiano cheese, freshly grated
*1/2 cup (50g) Pecorino cheese
1 small clove garlic, skin removed
2 tablespoons pine nuts or walnuts
⅓ cup (100ml) extra virgin olive oil
2 pinches of sea salt
*To make it dairy free, simply leave out the cheese
*If you don’t have pecorino, just use 1 cup (60g) of Parmigiano Reggiano
Instructions
In a food processor blend together the basil and Parmigiano Reggiano cheese. Then add the garlic, walnuts or pine nuts, extra virgin olive oil, and salt. Adjust the seasonings to your taste and adjust the amount of extra virgin olive oil to arrive at the consistency desired.
Conserve: Store in the refrigerator for 5-6 days always covered by a thin layer of extra virgin olive oil. This will prevent the pesto alla genovese from turning black on the top.
To Freeze: pour the pesto into a small glass jar, close tightly and pop in the freezer. You can also freeze the pesto in ice cube trays. Once frozen transfer the pesto cubes to a zip lock bag for easy storage. Consume within 12 months.
Recipe by Italicana Kitchen at https://italicanakitchen.com/homemade-pesto-alla-genovese/