Pesto Genovese is a sauce that originated in Genoa, the capital city of Liguria, Italy. It is a lovely blend of Italian flavours and textures that make it so adaptable. It traditionally consists of crushed garlic, pine nuts, coarse salt, basil leaves, Parmigiano-Reggiano blended with olive oil. The pesto can be used on its own with pasta for a superb dish or as a side dish. Also, I love dipping roast potatoes in Pesto Genovese for a different but magical experience. Overall, this is a simple recipe that can have a big effect on lots of different dishes. All for the good.
- Combine all ingredients in and electric blender and process until smooth, stopping the blender once or twice to scrape down the sides of the jar.
- When serving with pasta, “loosen” the sauce with a little bit of the boiling starch water from the pasta pot.