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Basil Pesto - "Pesto alla Genovese"

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Uploaded by on Jul 8, 2007

Read carefully this before making Basil Pesto

Tips to prepare Basil Pesto

1) Wash and dry basil leaves
2) Load the mixing tool or a mixer with basil leaves, garlic (a small slice or more), salt (two pinches or more), 1 spoon of pine seeds (or more, according to your taste), olive oil (extra-virgin olive oil, not other kind), and cheese. I recommend Parmigiano Reggiano or Pecorino (sheep's milk cheese) or a mix of both (70 % Parmesan and 30 % Pecorino)
3) Mix everything with short mixer work (about 1 minute and half, not to burn the leaves)
4) Dump everything in a bowl. Add carefully some more olive oil to make your sauce fluid, smooth. Taste it and add salt if it is necessary.

Add sauce to your hot spaghetti and enjoy it!

Visit the following link to know more:

http://en.wikipedia.org/wiki/Pesto

http://it.wikipedia.org/wiki/Pesto (pictures showing original preparation of this recipe)

According to the original recipe you should work basil leaves and the other ingredients in a mortar and not in a mixer. Doing it in a mixer is a fast way to make it.
So I express my excuses to the people of Liguria and Genova who are the keepers of this food tradition.

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Top Comments

  • il video è fatto bene e la preparazione è corretta, anche se metti troppo olio... ma quando devi aggiungere i pinoli sopravviene il braccino corto!!!

  • I love pesto... thanks for sharing this...

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All Comments (54)

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  • very good pesto, nice voice ,, well done,thank you

  • very good pesto, nice voice ,, well done,thank you

  • very good pesto, nice voice ,, well done,thank you

  • very good pesto, nice voice ,, well done,thank you

  • I love how your accent makes garlic sound like garbage. Yet, you show us how pesto doesnt have garbage :)

  • Grazie e buon Appetito !!!!!!!!!!!

  • speeks like Borat... lol

  • like the video

  • Nice pesto! Beautiful accent too!

  • umm, thanks ill try to make this soon :D

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