I wanted to prepare the classic “pesto alla genovese” but I missed pecorino cheese, so I used Grana Padano 30 months old instead. It was just perfect, delicate and tasty! The basilicum was in my garden, so super fragrant!
Time of preparation
10 minutes
Servings
about 10
What did I use
a blender, a knife, a cutting board
Ingredients
fresh basil: about 80 leaves
pine nuts: 4 tablespoon
Grana Padano 30 months old: ground, 4/5 full spoons
Olio extravergine di oliva q.b.
Sale rosa grosso: 1 cucchiaino
1/4 spicchio d’aglio (piccolo)
How did I do
I washed and dried the basilic leaves. I put them in the blender. I added the pine nuts, the Grana Padano, the peeled garlic.
I blended for few minutes then I started to slowly add the oil, continuing to blend. The pesto was ready when it was lucid.
I used it immediately to dress my pasta.
Buon appetito!
