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How to cook Genoese pesto?

How to cook Genoese pesto

How to prepare an excellent homemade pesto, tasty and refined, to give flavor to first courses, but also as a condiment sauce for grilled meat and fish.

  • Preparation time: 20 minutes
  • Quantity: 4

Recipe ingredients

  • Basil 1 bunch
  • Pine nuts 1 tbsp
  • 2 cloves garlic
  • Parmesan cheese 3 tbsp
  • Pecorino Romano 3 tbsp
  • Extra virgin olive oil to taste
  • Salt to taste

Nutritional information

  • Portion 100 g
  • Calories 280

The original pesto is prepared in a mortar, but it is very good even if prepared with a blender as long as the basil is fresh and the basil leaves small.

The basil is a fragrant aromatic plant and its many nutritional properties. Easy to grow on the balcony of the house and very decorative and is a valid accomplice in the kitchen.

To keep on hand to dress fresh summer salads or to decorate the first courses gourmet it is also the perfect ally to keep annoying insects away during the hottest months.

In this recipe, we offer a tasty Genoese Pesto to be preserved after preparation or to be frozen in convenient single portions. Let’s see how to do it together in this step-by-step recipe!

Process of Genoese Pesto

First of all, proceed to wash the basil leaves carefully. Before washing, however, it is necessary to individually detach each leaf from the branch and it is a procedure that must be done manually and with great care to avoid damaging the leaves and fraying the twigs.

Wash and let dry on a clean cloth, then cut the garlic cloves into small pieces after peeling them carefully.

The pesto to hand-worked directly in the mortar is a centuries-old tradition which is prepared this delicious sauce. It will certainly take longer, but if you want to optimize the time you can chop the basil with a blade mixer.

Measure the extra virgin olive oil and place it in the refrigerator for about 30 minutes, to obtain a bright green sauce.

After the resting time, remove the oil from the refrigerator and put it in the mixer together with the basil leaves. Blend until you have reached the desired consistency.

  • Add the pine nuts and continue to work the cream.
  • Continue to work the sauce until you have obtained a thick consistency and the basil has now reduced to cream. The texture of the pesto also and above all depends on your tastes. There are those who like it extremely creamy and velvety or those who, as per tradition, prefer well-chopped leaves, but not too creamy.
  • Add the Parmesan and salt and mix again until the pesto has reached a creamy consistency.
  • Add the Parmesan according to your tastes and add it to your liking.
  • Once a thick cream with bright green color has been obtained, Pesto Genovese is ready to be consumed.

Once ready, the pesto can be stored in single-portion freezing trays and also stored in the freezer for about 2 months from the moment of preparation.

Pesto Genovese: advice and curiosities

A valid alternative to flavor and enrich the traditional Pesto Alla Genovese can be the addition of other ingredients such as dried tomatoes or Taggiasca olives. You can replace the pine nuts with walnuts or almonds.


Pesto, like all traditional recipes, follows a procedure and very precise doses, which in addition to affecting the quantities mainly concern the quality of basil to be used and the Evo oil, which must be artisanal and cold-pressed.

Originally it was a sauce that was prepared exclusively in a marble mortar and worked slowly, with the help of a wooden pestle.

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