Pesto alla genovese (with photo)

[farfallina]

Ingredients:
80g basil leaves (gently washed and wiped)
50g parmesan, roughly cut
30g pecorino romano cheese, roughly cut
30g pine nuts
1 clove of garlic
100 - 150g extra virgin olive oil. (100g seems to be the preferred amount)
Salt


Preparation:

    Wash basil leaves gently. Drain and then transfer onto a clean tea towel. Wipe them nicely by pressing gently with some paper towel or tea towel.

    Place parmesan, pecorino, pine nuts, garlic and basil leaves in TM Bowl and chop for 20 seconds on Speed 7.

    Scrape down the sides of TM Bowl with a spatula, add olive oil and salt. Mix for 20 seconds on Speed 3-4.


Enjoy...



Notes:

    One of the most important things to make an exceptional pesto is to have a beautiful bunch of basil. Basil leaves shouldn't be worn or bruised. They need to be washed and wiped very gently.

    In the book it says that it is for 6 people. So it would be enough for 500g pasta.

    The recipe is working fine also when you double the ingredients. Last time I made it I did so since I had a lot of basil. You may need to chop a few seconds more.

    The last few times I used 100 g of olive oil instead of 150 and I was satisfied with the result.

    I transferred my pesto into plastic cups by dividing it into 2 people portions and put in the freezer.

    I don't use this pesto only as pasta sauce. I make use of it also when I make lasagne, pizza, pie, meat, chicken, sandwiches, caprese salad and many more dishes which won't come into my mind at them moment.


Photos: http://thermomixtarifdefterim.blogspot.it/2012/10/pesto-alla-genovese_5.html

[Mama Fergie]

Thanks for this. I have so much basil in my little herb garden and you just made me remember 
Will make it into beautiful pesto tomorrow before it goes to  waste 

[farfallina]

I made so much pesto this summer mama fergie
as a matter of fact also today we had pasta with pesto
this year i grew my own basil just because i wanted to make my own pesto
it costs when you buy from supermarket as you need pretty much

[Mama Fergie]

That's so true as it costs such a lot for a small bunch in the supermarket.
Mine is overgrown and needs to be used before it starts  going brown on the tips.
You reminded me today as I haven't made pesto for awhile and have just been pulling off some leaves fetch time I make pasta dishes or pizza. 

[Jamberie]

Thank you Farfallina! We had this tonight and it was delicious. I think next time I might add a little less olive oil for my taste. Easy & yum!

[farfallina]

I am happy to hear that you enjoyed it Jamberie 

As a matter of fact I remove some olive oil too
I prepare my pesto as i described, I divide it into 3 plastic cups. Each cup is for 2 portion (we are two)
This summer I had a lot of basils so I doubled the recipe and had 6 cups in total.
I use 1 and freeze the rest.
When I unfreeze and slightly warm my pesto many times I throw 1 or 2 tbsp oil away to reduce the calories.

[mickeydownunder]

Thank you Farfallina! I've made this recipe and it is indeed easy and YUM too!

Great way using up HEAPS of fresh basil!

Enjoy reading the notes and seeing your lovely photos!

Cheers! Joanne

[farfallina]

Thank you Joanne
I am happy to hear that you enjoyed.
I had lots of basil last summer and so i made lots of pesto
I reduced olive oil amount to 100 g to save some calories. I am satisfied with the result

[djinni373]

Love this pesto. Made it again today to use up a pile of basil. Thanks Farfallina.

[djinni373]

If you make this pesto, try this Zucchini and Pesto Pizza. It is quick, easy and delicious. Sorry wasn't quick enough to get a pic  

[judydawn]

I made this today to use up my fast growing basil.  It’s not for me but my DD, for some reason whenever I plant basil I have a great crop and I don’t even like it!  It’s usually in a mixed punnet of herbs.  I followed Farfallina’s recipe then read later that reducing the olive oil seems to be the preferred option so I’ve made a note of this on the recipe for others.  Probably why there is excess oil in the pesto, I hope it will be OK for DD. 

[cookie1]

I'm sure she will appreciate it Judy.