{"id":10309,"date":"2017-10-30T09:40:03","date_gmt":"2017-10-30T08:40:03","guid":{"rendered":"https:\/\/blog.giallozafferano.it\/annatorte\/?post_type=recipe&#038;p=10309"},"modified":"2023-11-24T15:48:39","modified_gmt":"2023-11-24T14:48:39","slug":"pesto-genovese-classico","status":"publish","type":"recipe","link":"https:\/\/blog.giallozafferano.it\/annatorte\/pesto-genovese-classico\/","title":{"rendered":"Pesto genovese classico"},"content":{"rendered":"\t\t\t\t<div class=\"av-international-language-switch\">\n\t\t\t\t\t<ul>\n\t\t\t\t\t\t<li>\n\t\t\t\t\t\t\t<button\n\t\t\t\t\t\t\t\tclass=\"av-international-language-button av-international-language-it\"\n\t\t\t\t\t\t\t\taria-expanded=\"false\"\n\t\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\tItaliano\t\t\t\t\t\t\t<\/button>\n\t\t\t\t\t\t\t<ul>\n\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t\t\t\t<a\n\t\t\t\t\t\t\t\t\t\ttarget=\"_blank\"\n\t\t\t\t\t\t\t\t\t\thref=\"#\"\n\t\t\t\t\t\t\t\t\t\tclass=\"av-international-language-it av-international-language-current\"\n\t\t\t\t\t\t\t\t\t\tdata-lang-code=\"it\"\n\t\t\t\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\tItaliano\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t\t\t\t\t<a\n\t\t\t\t\t\t\t\t\t\t\ttarget=\"_blank\"\n\t\t\t\t\t\t\t\t\t\t\thref=\"https:\/\/www.gzrecipes.com\/fr\/annatorte\/pesto-genois-classique\/\"\n\t\t\t\t\t\t\t\t\t\t\tclass=\"av-international-language-fr\"\n\t\t\t\t\t\t\t\t\t\t\tdata-lang-code=\"fr\"\n\t\t\t\t\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\t\tFran\u00e7ais\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t\t\t\t\t<a\n\t\t\t\t\t\t\t\t\t\t\ttarget=\"_blank\"\n\t\t\t\t\t\t\t\t\t\t\thref=\"https:\/\/www.gzrecipes.com\/es\/annatorte\/pesto-genoves-clasico\/\"\n\t\t\t\t\t\t\t\t\t\t\tclass=\"av-international-language-es\"\n\t\t\t\t\t\t\t\t\t\t\tdata-lang-code=\"es\"\n\t\t\t\t\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\t\tEspa\u00f1ol\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t\t\t\t\t<a\n\t\t\t\t\t\t\t\t\t\t\ttarget=\"_blank\"\n\t\t\t\t\t\t\t\t\t\t\thref=\"https:\/\/www.gzrecipes.com\/pt\/annatorte\/pesto-genovese-classico\/\"\n\t\t\t\t\t\t\t\t\t\t\tclass=\"av-international-language-pt\"\n\t\t\t\t\t\t\t\t\t\t\tdata-lang-code=\"pt\"\n\t\t\t\t\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\t\tPortugu\u00eas\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t\t\t\t\t<a\n\t\t\t\t\t\t\t\t\t\t\ttarget=\"_blank\"\n\t\t\t\t\t\t\t\t\t\t\thref=\"https:\/\/www.gzrecipes.com\/nl\/annatorte\/klassieke-genovese-pesto\/\"\n\t\t\t\t\t\t\t\t\t\t\tclass=\"av-international-language-nl\"\n\t\t\t\t\t\t\t\t\t\t\tdata-lang-code=\"nl\"\n\t\t\t\t\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\t\tNederlands\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t\t\t\t\t<a\n\t\t\t\t\t\t\t\t\t\t\ttarget=\"_blank\"\n\t\t\t\t\t\t\t\t\t\t\thref=\"https:\/\/www.gzrecipes.com\/en\/annatorte\/classic-genoese-pesto\/\"\n\t\t\t\t\t\t\t\t\t\t\tclass=\"av-international-language-en\"\n\t\t\t\t\t\t\t\t\t\t\tdata-lang-code=\"en\"\n\t\t\t\t\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\t\tEnglish\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t\t\t\t\t<a\n\t\t\t\t\t\t\t\t\t\t\ttarget=\"_blank\"\n\t\t\t\t\t\t\t\t\t\t\thref=\"https:\/\/www.gzrecipes.com\/de\/annatorte\/klassisches-genueser-pesto\/\"\n\t\t\t\t\t\t\t\t\t\t\tclass=\"av-international-language-de\"\n\t\t\t\t\t\t\t\t\t\t\tdata-lang-code=\"de\"\n\t\t\t\t\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\t\tDeutsch\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/li>\n\t\t\t\t\t<\/ul>\n\t\t\t\t<\/div>\n\t\t\t\t<script>\n\t\t\t\t\tdocument.addEventListener('DOMContentLoaded', function () {\n\t\t\t\t\t\tconst button = document.querySelector('.av-international-language-button');\n\t\t\t\t\t\tif (button) {\n\t\t\t\t\t\t\tbutton.addEventListener('click', () => {\n\t\t\t\t\t\t\t\tbutton.setAttribute('aria-expanded', button.getAttribute('aria-expanded') === 'true' ? 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cup&quot;:{&quot;singular&quot;:&quot;tazza da t\\u00e8&quot;,&quot;plural&quot;:&quot;tazze da t\\u00e8&quot;},&quot;coffee cup&quot;:{&quot;singular&quot;:&quot;tazza da caff\\u00e8&quot;,&quot;plural&quot;:&quot;tazze da caff\\u00e8&quot;},&quot;rib&quot;:{&quot;singular&quot;:&quot;costa&quot;,&quot;plural&quot;:&quot;coste&quot;},&quot;berry&quot;:{&quot;singular&quot;:&quot;bacca&quot;,&quot;plural&quot;:&quot;bacche&quot;},&quot;slice&quot;:{&quot;singular&quot;:&quot;fetta&quot;,&quot;plural&quot;:&quot;fette&quot;},&quot;ladle&quot;:{&quot;singular&quot;:&quot;mestolo&quot;,&quot;plural&quot;:&quot;mestoli&quot;},&quot;some&quot;:{&quot;singular&quot;:&quot;qualche&quot;,&quot;plural&quot;:&quot;qualche&quot;},&quot;jar&quot;:{&quot;singular&quot;:&quot;vasetto&quot;,&quot;plural&quot;:&quot;vasetti&quot;},&quot;wire&quot;:{&quot;singular&quot;:&quot;filo&quot;,&quot;plural&quot;:&quot;fili&quot;},&quot;sheet&quot;:{&quot;singular&quot;:&quot;foglio&quot;,&quot;plural&quot;:&quot;fogli&quot;},&quot;roll&quot;:{&quot;singular&quot;:&quot;rotolo&quot;,&quot;plural&quot;:&quot;rotoli&quot;},&quot;fillet&quot;:{&quot;singular&quot;:&quot;filetto&quot;,&quot;plural&quot;:&quot;filetti&quot;},&quot;cluster&quot;:{&quot;singular&quot;:&quot;grappolo&quot;,&quot;plural&quot;:&quot;grappoli&quot;},&quot;wisp&quot;:{&quot;singular&quot;:&quot;cespo&quot;,&quot;plural&quot;:&quot;cespi&quot;},&quot;package&quot;:{&quot;singular&quot;:&quot;confezione&quot;,&quot;plural&quot;:&quot;confezioni&quot;},&quot;stem&quot;:{&quot;singular&quot;:&quot;gambo&quot;,&quot;plural&quot;:&quot;gambi&quot;},&quot;vial&quot;:{&quot;singular&quot;:&quot;fiala&quot;,&quot;plural&quot;:&quot;fiale&quot;},&quot;cube&quot;:{&quot;singular&quot;:&quot;cubetto&quot;,&quot;plural&quot;:&quot;cubetti&quot;},&quot;pound&quot;:{&quot;singular&quot;:&quot;libbra&quot;,&quot;plural&quot;:&quot;libbre&quot;},&quot;lb&quot;:{&quot;singular&quot;:&quot;lb&quot;,&quot;plural&quot;:&quot;lbs&quot;},&quot;ounce&quot;:{&quot;singular&quot;:&quot;oncia&quot;,&quot;plural&quot;:&quot;once&quot;},&quot;stick&quot;:{&quot;singular&quot;:&quot;panetto&quot;,&quot;plural&quot;:&quot;panetti&quot;},&quot;pod&quot;:{&quot;singular&quot;:&quot;bastoncino&quot;,&quot;plural&quot;:&quot;bastoncini&quot;},&quot;oz&quot;:{&quot;singular&quot;:&quot;oz&quot;,&quot;plural&quot;:&quot;oz&quot;},&quot;bundle&quot;:{&quot;singular&quot;:&quot;fascio&quot;,&quot;plural&quot;:&quot;fasci&quot;},&quot;knob&quot;:{&quot;singular&quot;:&quot;noce&quot;,&quot;plural&quot;:&quot;noci&quot;},&quot;chunk&quot;:{&quot;singular&quot;:&quot;trancio&quot;,&quot;plural&quot;:&quot;tranci&quot;},&quot;bar&quot;:{&quot;singular&quot;:&quot;tavoletta&quot;,&quot;plural&quot;:&quot;tavolette&quot;},&quot;peppercorn&quot;:{&quot;singular&quot;:&quot;grano&quot;,&quot;plural&quot;:&quot;grani&quot;},&quot;square&quot;:{&quot;singular&quot;:&quot;quadratino&quot;,&quot;plural&quot;:&quot;quadratini&quot;},&quot;coffee_pod&quot;:{&quot;singular&quot;:&quot;cialda&quot;,&quot;plural&quot;:&quot;cialde&quot;},&quot;coffee_capsule&quot;:{&quot;singular&quot;:&quot;capsula&quot;,&quot;plural&quot;:&quot;capsule&quot;},&quot;spray&quot;:{&quot;singular&quot;:&quot;spruzzo&quot;,&quot;plural&quot;:&quot;spruzzi&quot;},&quot;head&quot;:{&quot;singular&quot;:&quot;testa&quot;,&quot;plural&quot;:&quot;teste&quot;},&quot;grind&quot;:{&quot;singular&quot;:&quot;macinata&quot;,&quot;plural&quot;:&quot;macinate&quot;}}}\" style=\"display: block;\">\n<div class=\"wp-block-altervista-recipe\">\n<div class=\"wp-block-altervista-introduction\">\n<p class=\"wp-block-altervista-paragraph\">La ricetta del<strong> pesto genovese classico <\/strong>me l&#8217;ha passata mia nonna una vita fa e io sempre l&#8217;ho rivisitata, ma oggi l&#8217;ho fatta come Genova comanda e me ne sono innamorata.<\/p>\n\n\n\n<p class=\"wp-block-altervista-paragraph\">Basilico di ottima qualit\u00e0, mortaio alla mano ed \u00e8 tutta un&#8217;altra storia dove le foglioline di basilico formano insieme ai pinoli e gli spicchi d&#8217;aglio una crema strepitosa per la famosa &#8220;pasta al pesto&#8221; che contraddistingue la cucina italiana nel mondo.<\/p>\n\n\n\n<p class=\"wp-block-altervista-paragraph\">Ovviamente non dovete temere, se non avete il mortaio o vi manca il tempo lo potete tranquillamente preparare con un mixer ad immersione a patto che non fate scaldare le lame altrimenti il pesto cambia colore e diventa nero e amaro al palato.<\/p>\n\n\n\n<p class=\"wp-block-altervista-paragraph\">Se vi piace il pesto quanto piace a noi qui sotto vi lascio altre ricette sfiziose tutte da provare fermo restando che il <strong>pesto genovese classico<\/strong> \u00e8 uno solo ma le ricette di creme con le verdure &#8220;simil&#8221; pesto sono tante.<\/p>\n\n\n\n<p class=\"wp-block-altervista-paragraph\">Andiamo poi subito dopo la foto a scoprire come si prepara il <strong>pesto genovese classico<\/strong>!!<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-articles-links\"><div class=\"av-inner-blocks-content\"><ul>\n<li class=\"wp-block-altervista-articles-links-item\"><a href=\"https:\/\/blog.giallozafferano.it\/annatorte\/pesto-le-ricette-alternative-al-tradizionale\/\" title=\"Pesto le ricette alternative al tradizionale\" rel=\"bookmark\">Pesto le ricette alternative al tradizionale<\/a><\/li>\n\n\n\n<li class=\"wp-block-altervista-articles-links-item\"><a href=\"https:\/\/blog.giallozafferano.it\/annatorte\/pesto-di-rucola-2\/\" title=\"Pesto di rucola\" rel=\"bookmark\">Pesto di rucola<\/a><\/li>\n\n\n\n<li class=\"wp-block-altervista-articles-links-item\"><a href=\"https:\/\/blog.giallozafferano.it\/annatorte\/ricetta-pesto-di-basilico-e-limone\/\" title=\"Pesto di basilico e limone\" rel=\"bookmark\">Pesto di basilico e limone<\/a><\/li>\n\n\n\n<li class=\"wp-block-altervista-articles-links-item\"><a href=\"https:\/\/blog.giallozafferano.it\/annatorte\/pesto-basilico-mandorle-e-pinoli\/\" title=\"Pesto di basilico e mandorle\" rel=\"bookmark\">Pesto di basilico e mandorle<\/a><\/li>\n\n\n\n<li class=\"wp-block-altervista-articles-links-item\"><a href=\"https:\/\/blog.giallozafferano.it\/annatorte\/pesto-di-sedano-ricetta-gustosa\/\" title=\"Pesto di sedano ricetta gustosa\" rel=\"bookmark\">Pesto di sedano ricetta gustosa<\/a><\/li>\n<\/ul><\/div><\/div>\n\n\n\n\n\n<div class=\"wp-block-altervista-cover\">\n<figure class=\"wp-block-image aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/blog.giallozafferano.it\/annatorte\/wp-content\/uploads\/2017\/10\/pesto-genovese-v.png\" alt=\"\" class=\"wp-image-10302\" srcset=\"https:\/\/blog.giallozafferano.it\/annatorte\/wp-content\/uploads\/2017\/10\/pesto-genovese-v.png 800w, https:\/\/blog.giallozafferano.it\/annatorte\/wp-content\/uploads\/2017\/10\/pesto-genovese-v-233x350.png 233w, https:\/\/blog.giallozafferano.it\/annatorte\/wp-content\/uploads\/2017\/10\/pesto-genovese-v-320x480.png 320w, https:\/\/blog.giallozafferano.it\/annatorte\/wp-content\/uploads\/2017\/10\/pesto-genovese-v-768x1152.png 768w, https:\/\/blog.giallozafferano.it\/annatorte\/wp-content\/uploads\/2017\/10\/pesto-genovese-v-720x1080.png 720w, https:\/\/blog.giallozafferano.it\/annatorte\/wp-content\/uploads\/2017\/10\/pesto-genovese-v-133x200.png 133w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-recipe-quick-info\"><div class=\"recipe-meta\"><ul class=\"recipe-info\"><li class=\"difficulty\" data-value=\"1\"><span class=\"recipe-label\">Difficolt\u00e0<\/span><span class=\"recipe-value\">Molto facile<\/span><\/li><li class=\"cost\" data-value=\"1\"><span class=\"recipe-label\">Costo<\/span><span class=\"recipe-value\">Molto economico<\/span><\/li><li class=\"preptime\" data-value=\"10\"><span class=\"recipe-label\">Tempo di preparazione<\/span><span class=\"recipe-value\">10 Minuti<\/span><\/li><li class=\"servings\"><span class=\"recipe-label\">Porzioni<\/span><span class=\"recipe-value\">6<\/span><\/li><li class=\"cooking_method\" data-value=\"no_cooking\"><span class=\"recipe-label\">Metodo di cottura<\/span><span class=\"recipe-value\">Senza cottura<\/span><\/li><li class=\"cuisine\" data-value=\"italian\"><span class=\"recipe-label\">Cucina<\/span><span class=\"recipe-value\">Italiana<\/span><\/li><li class=\"seasonality\" data-value=\"4\"><span class=\"recipe-label\">Stagionalit\u00e0<\/span><span class=\"recipe-value\">Primavera, Estate<\/span><\/li><\/ul><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredients\"><h2>Ingredienti pesto genovese classico<\/h2><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-paragraphs recipe-intro-ingredients before\"><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredients-groups\"><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-ingredients-group\"><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"4\" data-weight=\"80\" data-unit=\"g\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">80<\/span> <span class=\"ingredient-unit\">g<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">basilico<\/span> <span class=\"ingredient-notes\">(<span>le sole foglie<\/span>)<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"8\" data-weight=\"4\" data-unit=\"clove\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">1<\/span> <span class=\"ingredient-unit\">spicchio<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">aglio<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"51\" data-weight=\"30\" data-unit=\"g\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">30<\/span> <span class=\"ingredient-unit\">g<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">pinoli<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"19548\" data-weight=\"30\" data-unit=\"g\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">30<\/span> <span class=\"ingredient-unit\">g<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">parmigiano grattugiato<\/span> <span class=\"ingredient-notes\">(<span>grattugiato<\/span>)<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"49\" data-weight=\"50\" data-unit=\"g\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">50<\/span> <span class=\"ingredient-unit\">g<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">pecorino<\/span> <span class=\"ingredient-notes\">(<span>grattugiato<\/span>)<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"14130\" data-weight=\"80\" data-unit=\"ml\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">80<\/span> <span class=\"ingredient-unit\">ml<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">olio extravergine d&#8217;oliva<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"14306\" data-weight=\"2\" data-unit=\"pinch\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">1<\/span> <span class=\"ingredient-unit\">pizzico<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">sale grosso<\/span><\/span><\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-paragraphs recipe-after-ingredients after\"><\/div>\n<\/div><\/div>\n\n\n\n\n\n<div class=\"wp-block-altervista-tools\" data-display-tool-model=\"true\"><h2>Strumenti<\/h2><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-paragraphs recipe-intro-tools before\"><\/div>\n\n\n\n<div class=\"wp-block-altervista-tools-groups\"><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-tools-group\"><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-tool\" data-display-tool-model=\"true\" data-model-id=\"\" data-model-name=\"\" data-have-affiliation-link=\"1\"><span class=\"tool-qty\">1<\/span> <span class=\"tool-category\" data-category-id=\"139\"><a href=\"https:\/\/www.amazon.it\/dp\/B07VQZXTZZ?tag=gz-blog-21&amp;linkCode=ogi&amp;th=1&amp;psc=1&amp;ascsubtag=0-f-n-av_annatorte\" title=\"Mortaio in Marmo Bianco Carrara Bembo con Pestello in Legno di Faggio - Utilizzato per il Vero Pesto alla Genovese - Made in Italy - Modello Genovese (cm 20)\" target=\"_blank\" rel=\"nofollow sponsored noopener\" class=\"av-affiliation-link\" data-store=\"amazon\" data-store-product-id=\"B07VQZXTZZ\" data-currency-code=\"EUR\" data-full-price=\"88\" data-image-height=\"480\" data-image-width=\"500\" data-image-url=\"https:\/\/m.media-amazon.com\/images\/I\/31QtRmSXsWS._SL500_.jpg\" data-lowest-new-price=\"88\" data-manufacturer=\"Bembo\" data-percentage-saved=\"\" data-price=\"88\">Mortaio<\/a><\/span>  <div class=\"tool-alternative\"><\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-paragraphs recipe-after-tools after\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-steps\"><h2>Preparazione pesto genovese classico<\/h2><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-paragraphs av-intro-steps before\"><\/div>\n\n\n\n<div class=\"wp-block-altervista-steps-groups\"><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-steps-group\"><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-step media-position-none\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\">Per preparare il <strong>pesto genovese classico<\/strong> prima di tutto va precisato che le foglie di basilico devono essere pulite con un panno morbido e asciutto, mai lavare le foglie mi raccomando. <\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-step media-position-none\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\">Mettete nel mortaio gli spicchi di aglio sbucciati insieme a un pizzico di sale grosso e iniziate a pestare fino a ridurlo in crema.<\/p>\n\n\n\n<p class=\"wp-block-altervista-paragraph\">Aggiungete quindi le foglie di basilico, un altro po&#8217; di sale grosso e continuate a pestare ruotando il pestello contro le pareti del mortaio. <\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-step media-position-none\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\">Se non avete il mortaio e volete farlo con un mixer ad immersione dovete avere l&#8217;accortezza di azionare il mixer ad intervalli regolari per non scaldare le lame e cuocere il pesto.\n<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-step media-position-none\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\">Una volta che le foglie di basilico iniziano a buttar fuori un bel colore verde accesso aggiungete i pinoli e per ultimo i formaggi poco per volta sempre ruotando il pestello del mortaio contro le pareti.\n<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-step media-position-none\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\">Solo alla fine si aggiunge l&#8217;olio extra vergine di oliva di ottima qualit\u00e0, a filo e sempre ruotando il mortaio fino ad avere la consistenza cremosa ed il colore verde brillante del tradizionale pesto genovese e..\nBUON APPETITO\n<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-step media-position-none\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\">Vi lascio la mia\u00a0<a href=\"https:\/\/www.facebook.com\/NonsololetortediAnna\/\" target=\"_blank\" rel=\"noreferrer noopener\">PAGINA FACEBOOK\u00a0<\/a>se volete essere aggiornati ogni giorno con la mia ricetta<\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-paragraphs av-after-steps after\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-notes\">\n<h2 class=\"wp-block-heading\">Come si conserva il pesto genovese classico<\/h2>\n\n\n\n<p>Il pesto genovese si conserva per qualche giorno in frigo coperto con dell&#8217;olio evo per evitare la ossidazione e chiuso con un coperchio. <\/p>\n\n\n\n<p>In alternativa potete congelarlo in piccole porzioni da tirar fuori all&#8217;occorrenza e lasciar scongelare a temperatura ambiente.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Altre ricette<\/h2>\n\n\n\n<p>Se volete vedere altro tipo di ricette potete\u00a0<a href=\"https:\/\/blog.giallozafferano.it\/annatorte\/\" target=\"_blank\" rel=\"noreferrer noopener\">tornare in HOME.<\/a><\/p>\n<\/div>\n\n\n\n\n\n<div class=\"wp-block-altervista-reusable\"><\/div>\n<\/div>\n\n\t\t\t\t\t<template data-av-template=\"recipe-servings-update\">\n\t\t\t\t\t\t<p class=\"recipe-servings-update\">\n\t\t\t\t\t\tDosi variate per\n\t\t\t\t\t\t<span class=\"recipe-servings-updated-value\"><\/span>\n\t\t\t\t\t\tporzioni\n\t\t\t\t\t\t<\/p>\n\t\t\t\t\t<\/template>\n\t\t\t\t\t<template data-av-template=\"recipe-servings-control\">\n\t\t\t\t\t\t<div class=\"recipe-servings-multiply\">\n\t\t\t\t\t\t\t<button class=\"recipe-servings-button\" data-delta=\"-1\">\n\t\t\t\t\t\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 -960 960 960\">\n\t\t\t\t\t\t\t\t\t<path d=\"M200-440v-80h560v80H200Z\"><\/path>\n\t\t\t\t\t\t\t\t<\/svg>\n\t\t\t\t\t\t\t<\/button>\n\t\t\t\t\t\t\t<span class=\"recipe-servings-value\"><\/span>\n\t\t\t\t\t\t\t<button class=\"recipe-servings-button\" data-delta=\"1\">\n\t\t\t\t\t\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 -960 960 960\">\n\t\t\t\t\t\t\t\t\t<path d=\"M440-440H200v-80h240v-240h80v240h240v80H520v240h-80v-240Z\"><\/path>\n\t\t\t\t\t\t\t\t<\/svg>\n\t\t\t\t\t\t\t<\/button>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/template>\n\t\t\t\t<\/av-recipe-servings>","protected":false},"excerpt":{"rendered":"<p>Il pesto genovese tanto amato da tutti noi, fatto in casa ha tutto un altro sapore e colore, senza coloranti ne conservanti, garanzia di freschezza e genuinit\u00e0, provate a prepararlo anche voi!!<\/p>\n","protected":false},"author":1,"featured_media":10304,"comment_status":"open","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3586],"course":[6213,6211],"wellness":[],"class_list":["post-10309","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","category-preparazioni-base","course-salse-e-condimenti","course-salse-e-sughi","post","type-post"],"avopt_banners_inside_post":true,"avopt_banners_on_page":true,"ingredients":[{"name":"","item_key":1,"items":[{"id":"4","qty":"80","alternative_qty":"","unit":"g","unit_label":"g","name":"basilico","link":"","link_target_blank":"","note":"le sole 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https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pesto genovese classico con mortaio o frullatore<\/title>\n<meta name=\"description\" content=\"Il pesto genovese classico con mortaio o frullatore tanto amato da tutti noi, fatto in casa ha tutto un altro sapore e colore\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.giallozafferano.it\/annatorte\/pesto-genovese-classico\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pesto genovese classico con mortaio o frullatore\" \/>\n<meta property=\"og:description\" content=\"Il pesto genovese classico con mortaio o frullatore tanto amato da tutti noi, fatto in casa ha tutto un altro sapore e colore\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.giallozafferano.it\/annatorte\/pesto-genovese-classico\/\" \/>\n<meta property=\"og:site_name\" content=\"Non solo le torte di Anna\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/NonsololetortediAnna\/\" \/>\n<meta property=\"article:modified_time\" content=\"2023-11-24T14:48:39+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.giallozafferano.it\/annatorte\/wp-content\/uploads\/2017\/10\/pesto-genovese-face.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"675\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/blog.giallozafferano.it\/annatorte\/wp-content\/uploads\/2017\/10\/pesto-genovese-face.png\" \/>\n<meta name=\"twitter:site\" content=\"@annatorte1\" \/>\n<meta name=\"twitter:label1\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blog.giallozafferano.it\\\/annatorte\\\/pesto-genovese-classico\\\/\",\"url\":\"https:\\\/\\\/blog.giallozafferano.it\\\/annatorte\\\/pesto-genovese-classico\\\/\",\"name\":\"Pesto genovese classico con mortaio o 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