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 how to make Pesto Genovese, Italian basil sauce

pesto genovese 

Back to the ingredients table

PREPARATION: step-by-step photographed recipe

basil leaves

Cleanse and rinse the basil, it must be soft and very fresh
ingredients in chopperAdd extra virgin olive oil, garlic and the pine nuts and pestle (or chop) until a cream, dense but not oily

chooping ingredients

adding cheese

If you want to preserve the pesto Genovese for some days put it into a box and cover with few extra virgin olive oil. The cheeses must be added just before serving, for avoiding to make the sauce bitter
for maintaining vivid the colour and making the pesto Genovese more creamy add 1 tablespoon of the water used for cooking the pasta

adding water

pesto genovese

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