PESTO ALLA GENOVESE
Steps:
- Classic method: Place a few leaves of basil in a mortar. Add a clove of garlic and crush the leaves and garlic against the sides of the mortar using the pestle. Add a few more leaves of basil and another garlic clove, and repeat the process. Once you have crushed all of the basil and garlic, add the pine nuts. Crush until the basil, garlic, and pine nuts are well blended. Add a tablespoon of olive oil and combine with the ingredients in the mortar. Then add the Pecorino Romano a little at a time, stirring with a wooden spoon. Then stir in some more oil, a tablespoon at a time. Your goal is to have a thick, creamy sauce. If you choose not to use all of the oil, that is fine. Blender Method: Place all of the ingredients in a blender. Blend at high speed for 1 minute. Then lift the lid carefully, and scrape the sides of the blender cup using a rubber spatula. Check the consistency of the pesto, which should be thick and creamy. Blend for a few more seconds if you think the pesto should be a bit thinner, but don't overdo it. A few cooks, after making blender pesto, add a touch of heavy cream to the sauce, but this is not essential. Cook's Note: In Genova it is traditional to boil a peeled potato along with the pasta. This potato is then chopped into chunks and tossed with the pesto and pasta. The genovesi often add a few slivers of cooked string beans as well. Some cooks add a bit of hot water from the pasta pot to dilute the pesto just before it is tossed with the noodles.
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Md Azom
[email protected]This pesto is the perfect addition to any summer meal.
Abraham Emokam
[email protected]I love how versatile this pesto is. I've used it on pasta, pizza, and even as a marinade for chicken.
Brad Ikimi
[email protected]This pesto is a game-changer. It's so much better than store-bought pesto.
Diana muyama
[email protected]I've tried many pesto recipes, but this one is by far the best. It's so flavorful and easy to make.
Jackson Joy
[email protected]This pesto is so good, I could eat it by the spoonful.
Z…© ú å…ó Chowdhury
[email protected]I love that this recipe uses pine nuts instead of walnuts. It gives the pesto a more delicate flavor.
Renaldo Ferreira
[email protected]This pesto is the perfect balance of flavors. It's not too oily or too garlicky. It's just right.
Andrew saine
[email protected]I've never made pesto before, but this recipe was so easy to follow. It turned out great and I'm so glad I tried it.
Nimatallai Kamarudeen
[email protected]This pesto is so easy to make and it's so versatile. I've used it on pasta, pizza, and even as a dip for vegetables.
Ralanda Sanders
[email protected]I love that this recipe uses fresh basil. It really gives the pesto a bright and flavorful taste.
Nitesh Sharma
[email protected]This pesto is so good! I used it on pasta and it was delicious. I also tried it on grilled chicken and it was amazing.
Mohamoud Mahdi
[email protected]I was a bit skeptical about making my own pesto, but this recipe made it so easy. It turned out great and I'll definitely be making it again.
Ibrahim Khalilullah
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a delicious and versatile sauce.
Angel & Colter Conway
[email protected]I've made this pesto several times now and it's always a hit. It's the perfect addition to pasta, pizza, or even just spread on bread.
Faisal Adnan
[email protected]This pesto is amazing! It's so flavorful and easy to make. I love that it's made with fresh ingredients, and it really makes a difference in the taste.