Classic Pesto alla Genovese
Burrata
Experience the vibrant flavors of Liguria with this classic Pesto alla Genovese, enhanced with a creamy Burrata cheese topping and fresh basil.
Originally hailing from the coastal city of Genoa in Italy, Pesto alla Genovese is a celebration of fresh herbs and rich aromatics. The soul of this traditional sauce lies in the bright aroma of fresh basil, carefully balanced with olive oil, pine nuts, and cheese. This lazy-cook adaptation from The Silver Spoon brings traditional flavors together quickly, featuring a cold Burrata cheese on top for a rich and modern twist.
Ingredients
- 50 g fresh basil leaves
- 30 g pine nuts
- 1 clove garlic
- 50 g Parmesan cheese
- 30 g Pecorino cheese
- 100 ml extra virgin olive oil
- 320 g pasta
- 1 ball Burrata cheese
- to taste salt
Instructions
- 1Weigh the pine nuts
Weigh your pine nuts accurately using a digital kitchen scale in a small glass bowl to get the ideal nutty balance for the sauce.
Tip: Toast the pine nuts lightly beforehand to enhance their aromatic oils. - 2Gather fresh basil
Gather a generous bunch of fresh, vibrant green basil leaves, ensuring they are clean and dry before preparation.
Tip: Handle the leaves gently to avoid bruising them prematurely. - 3Portion the pine nuts
Transfer the measured pine nuts into a small dark bowl, keeping them ready alongside your other ingredients.
Tip: Keep ingredients organized to streamline the mixing process. - 4Prepare the garlic
Peel a fresh clove of garlic on a wooden cutting board using a kitchen knife.
Tip: Remove the inner germ of the garlic clove for a smoother, less pungent flavor. - 5Combine ingredients for blending
Place fresh basil leaves, pine nuts, cheese, and oil into a large plastic measuring pitcher together, ready for the immersion blender.
Tip: Add an ice cube into the pitcher to keep the blade and ingredients cool during blending.
