Best 2 Pesto Genovese Authentic Italian Basil Pesto Recipes
In the vibrant coastal region of Liguria, Italy, a culinary treasure has been passed down through generations: Pesto Genovese, the authentic Italian basil pesto. This vibrant green sauce, crafted with fresh basil, fragrant pine nuts, nutty Parmesan and Pecorino cheeses, and a hint of garlic, captures the essence of Italian culinary artistry.
Pesto Genovese is not just a condiment; it's a culinary journey that transports you to the heart of Liguria. It elevates simple dishes into extraordinary culinary experiences, adding a burst of flavor to pasta, gnocchi, and grilled meats. Its versatility extends beyond savory dishes, as it can also be used as a spread on sandwiches, a drizzle on bruschetta, or even as a marinade for chicken or fish.
Within this comprehensive article, you'll find a collection of Pesto Genovese recipes that cater to various dietary preferences and culinary skills. From the traditional Pesto Genovese recipe that stays true to its Ligurian roots to vegan and gluten-free variations, each recipe is carefully curated to deliver the authentic flavors of this beloved Italian sauce.
Whether you're a seasoned cook or a novice in the kitchen, this article equips you with all the necessary knowledge to create your own homemade Pesto Genovese. Detailed instructions, helpful tips, and insightful variations guide you through the process of crafting this culinary masterpiece.
So, embark on this culinary adventure, discover the authentic flavors of Pesto Genovese, and elevate your dishes to new heights of deliciousness.
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
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
Tips:
- Use fresh, high-quality ingredients. This is especially important for the basil, which should be fragrant and brightly colored. You should also use extra-virgin olive oil and freshly grated Parmigiano-Reggiano cheese.
- Don't over-process the pesto. A few pulses in a food processor or blender is all you need to combine the ingredients. Over-processing will make the pesto bitter and lose its vibrant green color.
- Taste the pesto before serving and adjust the seasoning as needed. You may want to add more salt, pepper, or lemon juice to taste.
- Pesto can be used in a variety of ways. It can be tossed with pasta, used as a spread on sandwiches or crostini, or added to soups and stews. It can also be used as a marinade for chicken, fish, or vegetables.
- Pesto can be stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Be sure to store it in an airtight container.
Conclusion:
Pesto is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be stored in the refrigerator or freezer for later use. With its bright green color and aromatic flavor, pesto is a surefire way to add some Italian flair to your next meal.
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