![Lasagne in green with vegan pesto and zucchini Lasagne in green with vegan pesto and zucchini](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1497342609/mnqgtwiv3punj1tiij3o.jpg)
Lasagne in green with vegan pesto and zucchini
Sauces from Italy - Liguria
Genoese pesto
Genoese pesto
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Fresh basil picked when still tender, pine nuts, grated Parmesan cheese and extra virgin olive oil: flavor of my home, taste of Pesto genoese. Perhaps scented with a bit of garlic, to those who like it. The traditional recipe involves using the mortar for a more intense aroma. You can use a blender, paying close attention to not overheating the basil leaves otherwise they lose their unmistakable flavor. These doses are for 1 kg of Genoese pesto.
Wash the basil leaves thoroughly to remove the residuals and store them in the fridge until it is time to use them.
Meanwhile, prepare the other ingredients: in a mixer, finely chop the garlic and pine nuts and set aside. Grate the Parmesan cheese.
Use the mixer to chop the basil, add a few spoonfuls of ice-cooled water so that the basil does not darken. It is advisable to chop the basil in several shots.
As soon as the basil has become a cream, combine it with garlic and pine nuts. Amalgamate well. Also combine Parmesan and Olive Oil. Regulate salt. Mix until a homogeneous compound is obtained.