Best 2 Pesto Genovese Authentic Italian Basil Pesto Recipes
Pesto Genovese, also known as authentic Italian basil pesto, is a vibrant and flavorful sauce that originated in the Liguria region of Italy. This classic sauce is crafted with a combination of fresh basil, olive oil, garlic, pine nuts, and Parmesan cheese, all blended together to create a smooth and aromatic condiment. With its vibrant green color and herbaceous flavor, pesto Genovese is not only visually appealing but also versatile in its culinary applications. It can be used to enhance pasta dishes, grilled meats, vegetables, and even as a spread on sandwiches or crackers. Whether you're a seasoned chef or a home cook looking to elevate your culinary skills, this guide will provide you with an in-depth look at the ingredients, techniques, and variations of pesto Genovese, ensuring that you create an authentic and delicious sauce that captures the true essence of this Italian culinary masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
PESTO GENOVESE (AUTHENTIC ITALIAN BASIL PESTO)
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
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 GENOVESE | AUTHENTIC ITALIAN BASIL PESTO
Pesto Genovese is an uncooked cold sauce made only with 7 ingredients: Genovese basil DOP, extra virgin olive oil (Possibly of the Ligurian Riviera), Parmigiano Reggiano (or Grana Padano), Pecorino cheese (Fiore Sardo), pine nuts, garlic and salt. It was born in Liguria, a beautiful region situated in northern Italy. It's one of the sauces most used in our country and nowadays it's famous all over the world.
Provided by Recipes from Italy
Categories sauce recipes
Time 15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 100 g, Calories 80 cal
Tips:
- Use fresh, fragrant basil. The fresher the basil, the more flavorful your pesto will be. Look for basil with deep green leaves and a strong, aromatic smell.
- Use a food processor or blender. A food processor or blender will help you create a smooth and creamy pesto. If you don't have a food processor or blender, you can chop the basil and nuts by hand, but it will take longer.
- Don't over-process the pesto. Over-processing the pesto will make it bitter. Pulse the ingredients until they are well combined, but don't let the pesto become too smooth.
- Use high-quality olive oil. The olive oil you use will have a big impact on the flavor of your pesto. Use a good quality extra virgin olive oil that has a fruity, peppery flavor.
- Add Parmesan cheese and pine nuts. Parmesan cheese and pine nuts are classic additions to pesto. They add a nutty, savory flavor that complements the basil perfectly.
- Season with salt and pepper. Season the pesto with salt and pepper to taste. Be careful not to over-season the pesto, as the Parmesan cheese is already salty.
Conclusion:
Pesto alla Genovese is a delicious and versatile sauce that can be used in a variety of dishes. It's perfect for pasta, pizza, grilled vegetables, and even as a dip. With its fresh, vibrant flavor, pesto is a great way to add a taste of Italy to your next meal.
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