Although it is long and tiring, the result of this pesto is fabulous. How do you prefer it, with pine nuts or without?
by No_Particular_5742
13 Comments
wl6202a
I love it with pine nuts, or walnuts if you’re out of pine nuts. If you upgrade to a larger mortar it goes much faster!
Wild-Sheepherder2886
I’m sorry, but that pesto is not so good… You need to put more energy to obtain a creamy pesto. Please start with garlic cloves and salt. When the garlic is a cream, add fresh basil (possibly from a living plant and not from the refrigerator), a bit of parmigiano and pecorino, olive oil, toasted pinoli and mix all together with energy until creamy and shiny green. Here is a decent recipe with photos: Pesto alla genovese – Ricette Casa Pappagallo https://share.google/Ea3Ium2Wb0ZLBY18S
blackhat665
Love it. But what I like even better is wild garlic instead of basil. Pine nuts are must though.
My go to is a pesto of Spinach, basil, and parsley, with garlic con fi with toasted walnuts and pine nuts and pecorino.
masala-kiwi
You have made a salad, not pesto. I also use mortaio e pestello but you can’t give up while the leaves are still whole. Otherwise it is not pesto and cannot cling properly to the pasta leaves.
lawyerjsd
It’s such a pain in the ass to make the right way, but the results speak for themselves. My kids have criticized their friends’ parents for making pesto in a blender. I was never so embarrassed and so proud at the same time.
higgywiggypiggy
With pine nuts
Stefanlofvencool
I think you should get a real, bigger, pestle and mortar. It’s absolutely not a time consuming dish to cook if you have the right tools.
shoopadoop332
Looks delicious. I’m sure you will also be crucified here.
jazz-winelover
Blend that shit.
GhassanKnafehni
Pesto genovese is just one kind. Other regions like Siciliy and Calabria have their own versions
13 Comments
I love it with pine nuts, or walnuts if you’re out of pine nuts. If you upgrade to a larger mortar it goes much faster!
I’m sorry, but that pesto is not so good… You need to put more energy to obtain a creamy pesto. Please start with garlic cloves and salt. When the garlic is a cream, add fresh basil (possibly from a living plant and not from the refrigerator), a bit of parmigiano and pecorino, olive oil, toasted pinoli and mix all together with energy until creamy and shiny green. Here is a decent recipe with photos:
Pesto alla genovese – Ricette Casa Pappagallo https://share.google/Ea3Ium2Wb0ZLBY18S
Love it. But what I like even better is wild garlic instead of basil. Pine nuts are must though.
Pesto alla genovese fatto in casa: ricetta tradizionale con il mortaio | Cookaround https://share.google/wicVkoef4hhT0sJZb
A recipe with mortaio
Lame.
My go to is a pesto of Spinach, basil, and parsley, with garlic con fi with toasted walnuts and pine nuts and pecorino.
You have made a salad, not pesto. I also use mortaio e pestello but you can’t give up while the leaves are still whole. Otherwise it is not pesto and cannot cling properly to the pasta leaves.
It’s such a pain in the ass to make the right way, but the results speak for themselves. My kids have criticized their friends’ parents for making pesto in a blender. I was never so embarrassed and so proud at the same time.
With pine nuts
I think you should get a real, bigger, pestle and mortar. It’s absolutely not a time consuming dish to cook if you have the right tools.
Looks delicious. I’m sure you will also be crucified here.
Blend that shit.
Pesto genovese is just one kind. Other regions like Siciliy and Calabria have their own versions