My Pesto Genovese
My homemade Genovese basil pesto, blended cold so the olive oil never overheats and turns the pesto bitter.
Ingredients
| 167 g | fresh basil leaves | |
| 1 1/2 cup | 360 ml | olive oil (plus 1.5 tbsp more) |
| 6 | large garlic cloves | |
| 50 g | pine nuts (Zhasi prefers cashews) | |
| 7 g | salt | |
| 1/2 tbsp | 7.5 ml | sugar |
| 2 splashes | lemon juice | |
| 70 g | parmesan |
Instructions
Makes one large jar.
- Put the large Vitamix container in the fridge to chill.
- While it is chilling, pour in the olive oil and parmesan, and add the salt with the sugar.
- Put the basil leaves in the freezer for an hour to chill.
- Then wash the leaves and dry them well, add them on top of the olive oil, then add the pine nuts and the garlic.
- Pulse on speed five (if you let it purée on high speed the olive oil heats up and the pesto turns bitter!).