- Prep Time: 15 minutes
- Serving: For Family
Pesto Genovese (Blender)
Tidbits...the name "pesto" Genovese originates from "pestare" which means to pound or crush. Originally this sauce was made only by mortar and pestle, but fortunately in the modern kitchen we can also make a quicker and easier method in the blender.
Ingredients
- Basil leaves - 200 g
- Extra Virgin Olive Oil - 125 ml
- Pine nuts - 2 T
- Garlic - 2 cloves
- Salt - 1 tsp.
- Parmesan cheese - 1/2 cup grated
- Pecorino cheese - 2T
- Butter - 3 T softened
Instructions
- Put basil leaves, olive oil, pine nuts, garlic and salt in the blender and mix on high.
- Pour into bowl and mix grated cheese in by hand then add softened butter.
- Pesto can be conserved in glass jars with a slight veil of olive oil overtop.
- It can also be frozen in ice cube trays. If you freeze it, stir in grated cheese and butter after you thaw the cubes.
