Pesto Genovese is one of those Italian recipes that we’ve all had before, some good and some not so good. Most people will make it using a food processor. However, the original and much creamier version is made with a pestle and mortar (and a little patience). Combining the right amounts of garlic, pine nuts, basil leaves, olive oil, and parmesan cheese make for a truly marvellous pesto that you can easily whip up.
About Gunnar Mallon
I am absolutely passionate about cooking and sharing my culinary adventures with other keen cooks. Instead of using fancy expensive ingredients, I like to make simple honest ingredients shine.
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