Pesto Alla Genovese

For the Pesto alla Genovese, first rinse the basil and shake dry. Roughly pluck the leaves. Finely chop the pine nuts, both cheeses and garlic in a hand mixer or mortar. Add the basil, salt and oil and mix well.

The Pesto alla Genovese is best served with pasta.

Preparation Tip:

Use high quality olive oil for the Pesto alla Genovese for an extra fine taste!

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