Pesto Alla Genovese Recipes

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PESTO GENOVESE (AUTHENTIC ITALIAN BASIL PESTO)



Pesto Genovese (Authentic Italian Basil Pesto) image

An authentic Genoese pesto. It's straight from Italy and you won't find a better recipe! This calls for a spoonful of pecorino cheese, but you could also use all Parmesan in a pinch. To store in fridge for up to 1 month: place pesto in a jar, cover with olive oil, and top with a lid.

Provided by MadameDanielaMoscaToba

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 20m

Yield 6

Number Of Ingredients 6

2 cloves garlic, or more to taste
2 tablespoons pine nuts
1 bunch fresh basil leaves
½ cup grated Parmigiano-Reggiano cheese
1 ½ tablespoons grated pecorino Romano cheese
½ cup extra-virgin olive oil

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.

Nutrition Facts : Calories 224.9 calories, Carbohydrate 1.4 g, Cholesterol 7.8 mg, Fat 22.6 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 4.3 g, Sodium 125.1 mg, Sugar 0.2 g

PESTO ALLA GENOVESE



Pesto alla Genovese image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups fresh basil leaves (packed)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons pine nuts or walnuts, toasted
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil
1 pound dried or fresh farfalle pasta

Steps:

  • In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)
  • Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Drain pasta, reserving 1/4 cup of the cooking liquid. In a large bowl, toss pasta with pesto. Add a little of the reserved cooking liquid if pasta seems to dry. Serve immediately.

PESTO ALLA GENOVESE



Pesto alla Genovese image

Make and share this Pesto alla Genovese recipe from Food.com.

Provided by Barb G.

Categories     Sauces

Time 15m

Yield 1 Cup

Number Of Ingredients 7

2 cloves garlic, chopped
1 1/2 cups fresh basil leaves, packed
3/4 teaspoon salt
1/2 cup olive oil
1/4 cup pine nuts
1/2 cup grated parmesan cheese
1 tablespoon butter (room temperature)

Steps:

  • In a food processor, mince the garlic and basil with the salt.
  • With the machine running, add the oil in a thin stream and continue processing until well blended.
  • Add pine nuts and butter, process until the nuts are chopped.
  • Makes one cup pesto, or enough to dress one pound of pasta.

Nutrition Facts : Calories 1522.7, Fat 157.3, SaturatedFat 32.5, Cholesterol 74.5, Sodium 2616.4, Carbohydrate 10.1, Fiber 2.4, Sugar 1.9, Protein 26.4

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