Albahaca or pesto pesto recipe genus

We are going to prepare a pesto or pesto pesto sauce from basil, a traditional Italian recipe ideal to accompany paste or salads. Next, we will learn a very simple and fast way to make this sauce, crushing the ingredients with a hand electric blender. However, it is important to highlight that the authentic pesto genvese is done in a mortar, gradually crushing the ingredients and linking them with the oil to form a paste. If you encourage yourself to follow the traditional step by step, great!, But if You do not have the necessary time you can always follow our indications to have a homemade pesto in 10 minutes. Continue reading and discovers in recipes how to make basket of basil, the original pesto genus.

Ingredients to make a pest of basil or genus pesto:

1. Prepare the ingredients in advance to make the fastest home pesto sauce. Thus, the Parmesan cheese, wash the basil, dry it and listen to it in pieces. You can also toast a few pine nuts to give more flavor.

2. Place 80 ml of oil in a bowl, the pine nuts, part of the grated cheese, a garlic clove and the basil. Crush the ingredients, test and add more cheese or pinions to your liking. Likewise, you can add another clove of garlic if you want the pesto genus to be a little stronger in flavor.

Trick: You can add 10 grams of other cheese to give it an extra touch of flavor.

3. Once everything is well crushed, you can leave the pesto sauce more or less thick. To make it lighter, you just have to add oil until the desired texture is achieved.

4. Reserve the pesto sauce from basil in a glass jar with airtight closure and inside the refrigerator so that it is preserved longer. At the time of serving, you can add more pinions on top. The pesto recipe is easy and fast, the only complication lies in finding the fair proportion of ingredients to make the sauce to our liking. If you dare to try more Italian recipes, do not miss this other red pesto recipe, a variation of the traditional pesto genvese that you will love.