Pesto Genovese Sauce
I finally managed to gather the ingredients for this classic "pesto alla genovese" sauce and I was so impressed that I've already cooked it twice.
It's very flavourful, fine and tasty - and now that delicious tomatoes are in season, you'll be able to make the most of it. I keep it in the fridge and, whenever I feel like, I just spread some on bread, pasta, tomatoes, cheese etc.
Place all the ingredients into the food processor.
Leave the salt at the end, take care, parmesan is salty.
Blend well, until you get a smooth and creamy paste.
Adjust with salt. You can add more oil, depending on how thin you want the sauce to be.
A variation of Caprese salad with cherry tomatoes and mozzarella balls.
And pasta with pesto sauce - really delicious ...
Enjoy!
