【美味い！コスパ良し！簡単！】自家栽培バジルで作る絶品ジェノベーゼ // How To Make Pesto Genovese

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Harvest the basil leaves and wash them thoroughly, then dry well.

Peel the garlic cloves by cutting off the bottom and using the flat side of a knife to remove the skin easily.

Prepare the blender for making the pesto sauce by adding the ingredients.

Add the washed basil leaves, peeled garlic, cashews, and anchovies into the blender.

Blend the ingredients until well combined and smooth, adjusting the consistency as needed.

Transfer the pesto sauce into a clean sterilized jar, tapping the bottom to remove air bubbles.

To prevent oxidation and maintain color, drizzle a little olive oil on top of the pesto before sealing the jar.

Cook boiled potatoes and mix with the pesto sauce for tasting.

Boil pasta and combine with the pesto sauce, adding pasta water to adjust the consistency as desired.

Finish the pasta with a drizzle of extra virgin olive oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens