How to make pasta Pesto Genovese

Pasta with pesto Genovese

Is a traditional Ligurian pasta dish, a timeless classic loved by everyone.
This sauce goes perfectly with all types of pasta, but the one in the Ligurian tradition is trofie.

Easy, good, make it…

These are the ingredients:

-Pasta (Trofie)
-60g Basil Leaves
-70g Parmesan cheese
-30g Pine nuts
-60g Olive oil extra virgin
-Garlic

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Hello everybody and welcome back today pasta comp pesto ales one of the most famous Italian recipe it is also one of the play that probably you can find in all the Italian restaurants in all the world and today I will show you my version we need 60 G of basil leaves 70

G of Parmesan cheese 30 G of pine nuts 60 G of olive oil extra virgin garlic and our pasta if you are enjoying this video don’t forget subscribe put a like click on the little bell for be always update for new video thanks this are the trophy

Is the typical pasta from Genova for the pesola genoves but if you cannot find it you can also use spaghetti or any other pasta that you like just have to be a good quality first things to do is to wash our basil leaves with cold

Water and then we have to dry them in a clean pan we put by side for a bit let’s prepare the garlic we have to cut it in Al and remove the sole of the garlic this Part and this passage is very important because the Sal of the garlic can create some acidity and can be hard to digest so it’s very important to remove it before using it we can cut it in smaller piece and we put it into a bowl in my

Recipe I only used one piece of garlic but if you like the flavor add one more up to you we can add our basic leaves we add the pine ups and half of our oil time to We once you get this result we can add the other ingredient we add the Cheese and the other part of our oil one more time And here it is our pesto water is boiling let’s put the trophy the trophy are Al in a pan we put our pesto a bit of pasta water we mix and we saute the pasta with the pesto black pepper These guys are my trop with p m Mommy so