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Basil Pesto - "Pesto alla Genovese"
Read carefully this before making Basil Pesto Tips to prepare Basil Pesto 1) Wash and dry basil leaves 2) Load the mixing tool or a mixer with basil leaves, garlic (a small slice or more), salt (two pinches or more), 1 spoon of pine seeds (or more, according to your taste), olive oil (extra-virgin olive oil, not other kind), and cheese. I recommend Parmigiano Reggiano or Pecorino (sheep's milk cheese) or a mix of both (70 % Parmesan and 30 % Pecorino) 3) Mix everything with short mixer work (about 1 minute and half, not to burn the leaves) 4) Dump everything in a bowl. Add carefully some more olive oil to make your sauce fluid, smooth. Taste it and add salt if it is necessary. Add sauce to your hot spaghetti and enjoy it! According to the original recipe you should work basil leaves and the other ingredients in a mortar and not in a mixer. Doing it in a mixer is a fast way to make it. So I express my excuses to the people of Liguria and Genova who are the keepers of this food tradition.
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