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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Charity White
[email protected]This pesto is so delicious! I love the combination of basil, pine nuts, and olive oil.
Amber Edge
[email protected]I'm not a fan of basil, so I wasn't sure if I would like this pesto. But I was pleasantly surprised! It's very flavorful and versatile.
Haseeba Write's
[email protected]This pesto is a great way to use up fresh basil. It's also a great way to add flavor to pasta, pizza, or grilled chicken.
Yeasin Bhuiyan HRidoy
[email protected]I love this pesto! It's so easy to make and it always turns out perfect. I always have a jar of it in my fridge.
Cacious Chikuni
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the pine nuts. It turned out great!
Ak Bhai
[email protected]This recipe is a bit time-consuming, but it's worth it. The pesto is so much better than anything you can buy at the store.
Thibisan Ravichandran
[email protected]I couldn't find fresh basil at the store, so I used dried basil instead. It still turned out great!
Salah yasinzai
[email protected]This pesto was a bit too oily for my taste. I think I'll try using less olive oil next time.
Asiku Robert
[email protected]I'm not a huge fan of pesto, but this recipe changed my mind. It's so flavorful and versatile. I've used it on pasta, pizza, and even as a dip for vegetables.
Kamya Amos
[email protected]This recipe is a keeper! It's so easy to make and the results are restaurant-quality. I love that I can control the ingredients and make it exactly to my taste.
DXM08
[email protected]This pesto is amazing! I've made it several times now and it always turns out perfect. The flavors are so fresh and bright, and it's the perfect addition to pasta, pizza, or even just spread on some bread.