Spaghetti with Pesto Genovese - ORIGINAL and OFFICIAL recipe. Made with a knife mixer.

Premise:
The following recipe is taken from www.mangiareinliguria.it
whose contents come from the Genoese Pesto Consortium.
Of course it is adapted in doses.
1) Dressing pasta with green beans and pieces of potatoes
boiled together, although traditional, is not required in the official recipe.
2) The choice of pasta is left open.
3) While strongly recommending the use of mortars, the use of blade-operated machines as a blender or mixer is "tolerated".
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Recipe:
doses for 3 people
240 gr. spaghetti (or trenette)
35 gr. Genoese basil leaves (with the typical "dome" shape of the leaves) washed very well, if it is also used with baking soda to sanitize them, since they
will be consumed raw.
1 large clove of garlic, deprived of the sprout.
40 gr. grated cheese:
Parmigiano Reggiano or Grana Padano 25 gr.
Pecorino cheese 15 gr.
20 gr. pine nuts of Mediterranean area.
40 gr. of extra virgin olive oil
1.5 gr. of coarse salt, or about 2 sockets.
With these doses are obtained 160 gr. of pesto, enough for 3
or even 4 people.
Put in the mixer with the blades, the basil leaves, salt, pine nuts and garlic with a first dose of oil e.v.o.
Blend at low to medium speed, then put the mixture back in the center with a silicone spatula, since some will stick to the walls.
Add more oil until the mixture is creamy in 1 minute
or little more.
Now add the cheeses and let the mixer still go at low or medium speed for another 1 or more minutes depending on the degree of finesse you want to
get.
I like a not too fine texture to mark more the difference from the ready-made pesto on the market.
Boil the spaghetti in salted boiling water.
Drain them at the right cooking point and pour them into a serving dish,
where you will pour over them, all the prepared pesto.
Mix well with two and forks, until distributed
on all the spaghetti. Add a drop
oil e.v.o., to increase fluidity.
With this recipe, pesto is rich in aroma, powerful and harmonious.
Serve immediately in the dishes. I recommend not to add other cheeses to the table not to upset the balance of flavors and texture, already obtained.
Buon appetito! (Enjoy your meal!)
Music:
Plenty Of Happiness In My Heart by MusicLFiles
Link: filmmusic.io/s...
License: filmmusic.io/s...

[@mia4kwalks]

I love this kind of pasta!

[@cecilion-w3t]

I love pesto pasta omg!!!! the best and healthy!

[@subicbayjohnny]

Very nice video loved it 😀

[@fatimafaith-i9r]

Ganda ng pa twist sa spag.

[@zaidaasis1]

Interesting recipe! Thanks!😀👍

[@filipinainrome]

Thank you!

[@livingtrend390]

Wow! Great!!! ✌👍

[@filipinainrome]

Thank you! Try it!