Pesto alla Genovese: das Original Italienische Rezept

Pesto alla Genovese ist eine traditionelle Soße die mittlerweile in der ganzen Welt beliebt ist. Zutaten und Traditionelle Verarbeitung machen sie so besonders.
pesto alla genovese

Meine Empfehlung

Haltbarkeit

Bewahre das frisch zubereitete Pesto 2-3 Tage lang in einem luftdichten Behälter im Kühlschrank auf.

Achte darauf, die Soße mit einer Schicht Öl zu bedecken.

Es ist möglich, die Pesto in kleinen Gläsern einzufrieren und dann im Kühlschrank oder bei Raumtemperatur aufzutauen.

Rat

Wie Äpfel und Auberginen oxidiert auch Basilikum leider.

Wenn du keine Pesto in deinen Händen finden möchtest, die trotz guter Verarbeitung wie Tintenfischtinte aussieht, musst du zwei Tricks anwenden:

  • Arbeite mit Lichtgeschwindigkeit (Einwirkung von Sauerstoff ist eine der Ursachen für Oxidation)
  • Überhitzung vermeiden. Wenn du Mörser und Stößel nicht hast oder nicht nutzen möchtest, kannst du den Mixer verwenden (wenn möglich, mit Plastik Klingen. Metall macht die Blätter bitter)

Du erhältst eine cremige Pesto, die aber immer noch lecker ist. Um eine Überhitzung zu vermeiden, kannst du mit niedriger Geschwindigkeit und etwas rütteln arbeiten, das heißt einige Sekunden mixen, unterbrechen und erneut starten.

Ein weiterer Trick: Tasse und Klingen eine Stunde vor Gebrauch im Kühlschrank lassen.

Buon appetito! 🙂

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Für echte italienische Rezepte brauchst du auch echte italienische Zutaten, damit dir jedes Gericht gelingt. Hier findest du einige Beispiele, besuche den Shop, um viele originale italienische Spezialitäten zu finden!

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