How to Make Homemade BASIL PESTO (2 ways)

Pesto is the second most used sauce in the world, originating from a beautiful Italian city called Genoa. In this recipe, I’ll show you how simple it is to make pesto either by hand or in just a few minutes using a hand held blender. This #pesto recipe combines fresh basil, pine nuts, extra virgin olive oil and salty cheese to create the most perfect condiment – a creamy sauce which can be used on pasta, meat, or even in salads. Here, I serve it with gnocchi, a favourite dish all over the world. #pestorecipe #pestogenovese

#PESTO #pestogenovese #basilpesto


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One large clove of garlic
10g pine nuts
Large handful of basil
Sprinkle of sea salt
2 x tablespoons of parmesan cheese
1 x tablespoon of pecorino cheese

Mortar and pestle OR Hand blender
Chopping board

1. To make this pesto, crush garlic and pine nuts using a mortar and pestle. This is key to a delicious pesto sauce.
2. Add basil leaves and a sprinkle of sea salt and crush once again, pressing hard until you get a creamy consistency and the leaves have almost disappeared.
3. Add the parmesan and pecorino cheese and continue to mix through, to make a flavoursome pesto.
4. Pour a generous drizzle of EVOO in the pesto and crush through, adding a little bit at a time to the pesto, as you go.

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For a quick option and to achieve a smoother consistency, make your pesto using a hand blender in just 5 minutes!

1. Add the garlic clove (peeled), pine nuts and a pinch of rock salt to the base of your hand blender and mix well until it becomes fine. Then, add the basil leaves to your pesto mix but don’t leave the blender on, just use the option for short bursts until the leaves are chopped down.
2. Add a tablespoon of both parmesan and pecorino, blend in short bursts, then add 2 tablespoons of oil and blend again. If it is too thick, add some more EVOO and blend one last time.
Cook 300g of fresh gnocchi using Nonna Maria’s recipe.

While you wait for the gnocchi to cook, heat up the delicious, fresh pesto in a wide fry pan. Once the pasta is ready, strain it and add it to the pan with the pesto, mixing it through and lathering the potato morsels with the beautiful rich sauce.

VINCENZO’S TIP: Sprinkle some parmesan on top for even more flavour!

E ora si mangia, Vincenzo’s Plate…Enjoy!

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