Pesto alle Genovese

[kellinsicily]

Translated from the Bimby Italian cooking book

Pesto alle Genoveseb]

Ingredients:

80g basil leaves washed, well dried and unbruised
80g parmiggiano reggiano
30g pine nuts
1/2 - 1 garlic depending on taste
120g extra virgin olive oil
salt to taste

Preparation:

Add Basil, parmiggiano, pine nuts and garlic 20 secs / speed 7
Add EVOI and salt 20 secs /speed 4

Tips/Hints:

For remaining pesto, add to plastic cups in small serving, top up with EVOI, cover with glad wrap, seal and freeze
1 large tablespoon works perfectly with Gnocchi di patate

[Thermomixer]

Grazie mille - melo piace - love it, thanks.

[cookie1]

I just need my basil to get growing a little faster. I love pesto on gnocchi, especially pumpkin ones.

[kellinsicily]

I just need my basil to get growing a little faster. I love pesto on gnocchi, especially pumpkin ones.

As soon as the basil begins to flower cut off the flower immediately. And remember, it loves full sunlight!

[faffa_70]

As soon as the basil begins to flower cut off the flower immediately. And remember, it loves full sunlight!

Thank you for that tip, mine is just starting to form a flower now - ha that will fix it 

[cookie1]

Thanks.  Mine has suffered through the wet, cold winter but now that we have sunshine it has lovely new leaves coming. I seem to have to pull the flowers out quite a lot during the growing season, but I guess that is normal.