Pesto alla Genovese

This pesto is mouthering and is made from fresh Basil, Olive Oil, Parmigiano, Pinenuts, Potato, Fagiolini and Garlic. This is one of the recipes which features in our Cooking Holiday in Ravenna. If you have any queries, questions or comments regarding our Ravenna Cookery Courses, or indeed any questions regarding our other courses, please don't hesitate to get in contact with us. Our 2009 Brochure is also available online now if you'd like to order one.

Ingredients
- 25-30 Leaves of fresh Basil (the leaves shouldn’t be too big)
- Extravergine Olive oil, q.b.
- 2-3 tablespoon of freshly grated Parmigiano
- 1 tablespoon of chopped Pinenuts (or ½ tablespoon of almonds)
- 1 small boiled Potato
- 50g of boiled Fagiolini (french beans), diced
- 2 cloves of Garlic, chopped

Instructions

• Put the basil leaves in a mortar (if it’s made of wood, use it for the pesto only) and start adding the oil very slowly until you have a creamy mixture
• Add the parmigiano, the potato cut in small cubes, the pinenuts, the french beans and the garlic
• Season with the salt and pepper, according to your own taste

If you're using it for pasta then make it creamy and if it's for crostini, or the tomatoes, you can make it with more of a liquidy consistence

For more information on Flavours Cooking Holidays in Ravenna, please visit www.flavoursholidays.co.uk/ravenna-region.htm