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gozotoday | FRIDAY • 2 MAY 2025
FOOD
Pesto alla Genovese
Ingredients
(Serves4)
• ½ kilo spaghetti
• 3 handfuls fresh
basil leaves
• Handful pine nuts
• 1 tbsp good olive
oil
• 1/2 cloves garlic
• Salt and pepper
• 4 tbsp olive oil or
more
• 4 tbsp or more
Parmesan cheese,
freshly grated
• 50g butter
1. Wash the basil leaves and discard the
stems.
2. Put 1 tbsp olive oil in a small pan, heat
and add the pine nuts.
3. Cook over a low heat, until the nuts
are a golden brown. Set aside.
4. Place the basil leaves, garlic, pine
nuts, butter, salt and pepper into the
food processor with metal blades (or
pound with a pestle and mortar).
5. Process until the mixture is roughly
chopped. With the processor still
running, add the olive oil in a thin
stream, allowing it to blend with the
pesto mixture until a soft consistency
is achieved.
6. Transfer to a bowl, test for seasoning,
(the taste will be very strong at this
stage) add the Parmesan cheese and
mix again. Cover with cling film and
set aside till needed.
7. Serve the pesto with spaghetti or
serve in sandwiches.
Tip: Pesto sauce freezes well, but don't add
cheese until the frozen pesto has thawed
and you are ready to use.
Method
