OTHER LANGUAGES: German
Making your own pesto, that’s what this article is all about. Pesto alla Genovese – the pesto may also be called the pesto and the word comes from the Italian “pestare”, meaning “crush”. Pesto is an uncooked herb sauce and comes from Italian or Roman cuisine. Pesto was first mentioned and documented in the Ligurian region around 1863. The most famous, Pesto alla Genovese, contains basil, roasted pine nuts, garlic, olive oil, pecorino or Parmesan cheese and salt to taste. The recipe pesto, my basil pesto, you will find at the end of this page. Please share this post on Facebook!
- 1. Recipe for Original Pesto alla Genovese
- 2. Which Ingredients belong in the Original Pesto alla Genovese?
- 3. Make your own Pesto – it’s quick!
- 4. Pesto, this is how you keep Basil Pesto
- 5. Prepare Pesto alla Genovese in Thermomix
- 6. What goes with Pesto?
- 7. Recipe Pesto, my Basil Pesto
- 8. Calories (kcal) basil pesto, the nutritional values for pesto alla Genovese
1. Recipe for Original Pesto alla Genovese
The original pesto is undoubtedly prepared in a mortar. According to various sources, a lot of garlic comes into the original!
2. Which Ingredients belong in the Original Pesto alla Genovese?
Mortar two cloves of garlic with 2 tablespoons of pine nuts, add a bunch of basil (approx. 70 g) and 1/2 teaspoon salt, continue to grate vigorously, finally add 40 g finely grated Parmesan or Pecorino and about 120 ml finest olive oil.
Frankly, I find the preparation in a mortar very laborious, so I prepare my Pesto alla Genovese with the help of modern kitchen helpers.
3. Make your own Pesto – it’s quick!
I like to use my hand blender for the pesto preparation. The preparation is very easy and the step by step instructions with photos show that.
3.1 Preparing the Ingredients for the Pesto
I use 1-2 tablespoons roasted pine nuts, about 60 g finely grated Parmesan, 1/2 clove young garlic, 1/2 teaspoon salt, some pepper, a large bunch of basil and 125 ml olive oil.
3.2 Start with the Olive Oil
The hand blender variant of the pesto preparation begins with the olive oil. Please use a suitable blender jug and pour in the olive oil.
3.3 Add Basil
Pluck the basil leaves from the stems and add them to the olive oil in the cup. The basil must be clean and dry.
3.4 Add Salt and Garlic
If the basil leaves are in the mixing bowl, the salt and some garlic follows immediately.
3.5 Add Pine Nuts
The pine nuts come next. Roasted or not remains a matter of taste. In any case, the pine nuts must be cold (in the case of roasting), because otherwise the pesto can turn grey due to the heat and lose its beautiful green colour.
3.6 Mixing with the Blender Stick
When all ingredients are in the cup, the blender jug is used. It should be mixed as quickly as possible and the pesto must not heat up.
3.7 Add Cheese
Finally, the grated cheese is added and stirred in only briefly (mixed in).
3.8 Pour Pesto into a Glass
The self-prepared Pesto alla Genovese is filled into a glass and can be kept in the refrigerator for 4-5 days.
4. Pesto, this is how you keep Basil Pesto
Basil pesto is preserved by optimal storage. I also skip the garlic if I want to use a pesto for several days. Garlic tends to ferment so it does no harm to remove it from the recipe or to use only small amounts. A pesto prepared with frozen garlic keeps 8-10 working days in the fridge.
The secret of the preservation of pesto: Wrap the pesto glass with aluminium foil so that harmful light influences can be minimised, the pesto remains usable for a long time and in its colour appetizingly light green! Pesto should only be removed with a clean spoon. I additionally cover the pesto with a cling film. The foil is placed directly on the oil and simply pushed aside to remove the pesto or replaced if necessary.
5. Prepare Pesto alla Genovese in Thermomix
The Thermomix is excellent for the preparation of Pesto alla Genovese. From my experience, however, only for large quantities. Experience has shown that a lot of time has to be spent on decanting from the mixing bowl.
5.1 Recipe Pesto in Thermomix
Pour 100 g broken Parmesan into the clean and dry mixing bowl, crush 13 sec/level 10 (grate finely). Transfer the grated Parmesan into a bowl.
Add a piece of garlic clove, 2 bunch of plucked basil leaves, 50 g roasted pine nuts, 1 teaspoon salt and 250 ml olive oil to the mixing bowl. Cut into small pieces at a speed of 18 sec./stage 6.5.
Add the previously grated Parmesan cheese and mix for 10 sec/level 4.5.
The Thermomix cookbook indicates a shelf life of up to one month, which I consider to be too long. But a week is certainly not a problem. Please only remove the pesto with a clean spoon and cover it again and again with oil.
6. What goes with Pesto?
The classic is certainly the pasta, the finest is this preparation with Linguine, a slightly wider or flat spaghetti type or with Trofie. Trofie are short, pointed, twisted noodles made of durum wheat semolina. The pasta classic is also served with green beans and boiled potato cubes.
Pesto is an excellent accompaniment to any roast meat such as roast beef, roast turkey as well as duck and goose, roast chicken and quail.
To starters and salads simply serve extra or decorate on the plate.
As an addition to soups such as potato soup and vegetable soup and in stews of any kind.
With poached or fried fish and seafood.
7. Recipe Pesto, my Basil Pesto
OTHER LANGUAGES: German