#101pastas 018: Pesto alla Genovese

No introduction required. Kindly submitted on Twitter by Georgie from the excellent G-Eats blog, a classic pesto, served here with penne.

Serves 2
Penne 200g
Fresh basil 2 handfuls
Spinach half a handful
Pine nuts half a handful
Garlic 3-4 cloves
Parmesan or pecorino, a handful, grated
Olive oil 100ml
Lemon juice of half

Put your pasta on to cook.

Add your basil, spinach and pine nuts to a blender on a low speed. If you want to be extra authentic you can do it in a pestle and mortar but frankly, I don’t have the time or inclination. Once coarsely blended, add your garlic and parmesan, then with the blender still running, slowly add the olive oil and lemon juice. Season to taste.

As your pesto is cold, this is the only occasion where it is acceptable to stir your sauce into your pasta, rather than your pasta into your sauce.

Thanks, Georgie.