I believe that pesto alla genovese represents the Italian tradition. It’s the typical summer dish made in little time, with few ingredients and a lot of flavor.Chef Michelino Gioia, Il Pellicano
100 grams of basil leaves
10 grams of pine nuts
10 grams of grated Parmesan cheese
5 gram garlic cloves
Remove the stems from the basil leaves, wash and dry. Peel half clove of garlic, and remove the core. Grate the Parmesan cheese and toast the pine nuts. Cool the glass of the blender (this is necessary so that the basil remains cool and does not turn black). Add in pine nuts and garlic, followed by basil. Next, add a conservative spoonful of extra virgin olive oil and a tad of salt. Remove from the blender, and once cooled down, whip in the grated Parmesan cheese.
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