Homemade Italian Pesto Sauce Recipes

HOMEMADE ITALIAN PESTO SAUCE

Steps:

• Place pine nuts, garlic and salt into the mortar and crush until reaching a paste consistency.
• Gradually add in the basil leaves, crushing with the pestle all the way long.
• Pestle until all the leaves turn into a creamy bright green paste.
• Fold in the Parmesan cheese and mix until well combined.
• Gradually add in the extravirgin olive oil, until reaching a creamy texture.
• Reserve 1/3 cup pasta cooking water and mix with pesto before tossing it with the pasta.
• Refrigerate in airtight container for up to 3 days.

PESTO GENOVESE | AUTHENTIC ITALIAN BASIL PESTO

Steps:

• Wash and dry the basil leaves very well on a kitchen towel. Place them in a food processor with garlic, pine nuts and grated Parmigiano. Chop coarsely for a few seconds then add salt and Pecorino Fiore Sardo cheese cut into small pieces. Blend all the ingredients for about 1 minute.
• Add extra virgin olive oil. Blend for about 5 minutes, until you'll get a creamy green pesto sauce. Pesto must not heat up, so be careful to work quickly, using the food processor at minimum speed and at intervals, that is, blend a few seconds, stop and start again.
• Before seasoning your pasta dish, if the basil pesto is too thick, add 1 or 2 tablespoons of the cooking water; this way you'll have a warm homogeneous soft pesto sauce.

PESTO SAUCE RECIPE

Steps:

• 01 - Put all ingredients into a food processor ( or smash everything by hand ) until smooth. 02 - Pour the Pesto into a jar and cover with a little Olive Oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.

PESTO GENOVESE (AUTHENTIC ITALIAN BASIL PESTO)

Steps:

• Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
• Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.

HOMEMADE PESTO

Steps:

• Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.
• Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.