Genovese Pesto
Makes a generous batch
Easy
Prep:
Cook:
Proper Italian Pesto from the source: Genoa.
Skip to ingredients
Showing items 1 to 6 of 6
- Basil Leaves | 150 grams
- Extra Virgin Olive Oil | 1 cup
- Garlic | 2 cloves
- Parmesan Cheese | 50 grams grated
- Pecorino Cheese | 50 grams grated
- Greek Yoghurt | 200 grams
- Pine Nuts | a hand full
Method
step 1
Put all ingredients, except yoghurt and pine nuts, in a mixer or blender and blitz until the ingredients become an oily paste.step 2
Add the yoghurt and mix well until you reach a creamy consistency.step 3
Lightly mix in the pine nuts, ensuring they remain chunky and not fully ground up.
