Creamy Genovese Homemade Pesto Sauce Recipes

PESTO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

CREAMY GENOVESE HOMEMADE PESTO SAUCE

Steps:

• Wash thoroughly the basil leaves using only very cold water.
• Add the basil leaves and stalks to the mortar - use half if your mortar is smaller. Very gently, pretty carefully and quite slowly, crush the basil leaves for 3 minutes (1 min if using a food processor).
• Once the leaves are crushed, add the slightly crushed and chopped garlic, the pine nuts (or other nuts if you decide using different ones), salt, and the cheeses. Crush these using circular movements or whizz for another minute or so until it becomes a smooth creamy paste.
• While pounding using a light circular movement of the pestle or while whizzing add the olive oil which should be a good quality Extra Virgin Olive one.
• The source is now ready to use so enjoy it.

GENOVESE PESTO SAUCE

Steps:

• In a food processor, pound the garlic, basil, pinch salt, pine nuts and cheeses into a paste. Gradually blend in olive oil; adjust seasoning.

PESTO GENOVESE (AUTHENTIC ITALIAN BASIL PESTO)

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.