OUR FAVORITE PESTO GENOVESE
Our Favorite Pesto Genovese -- creamier and silkier than most pestos, this blended version is the perfect complement to fat ribbons of pappardelle. And easy as can be.
Provided by Emily Stoffel
Categories Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Salt liberally and cook pasta according to package directions, reserving about 1/4 cup pasta cooking water. While pasta cooks, combine basil, cashews, olive oil and garlic in a high powered blender (we are currently using this one) and blend until combined, scraping down sides as needed. Add cheese and 2 T pasta cooking water; blend again until just smooth. If pesto is still too thick, add a splash more cooking water, one tablespoon at a time. Season to taste with salt. Serve with hot pasta. Enjoy!
PESTO ALLA GENOVESE
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)
- Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Drain pasta, reserving 1/4 cup of the cooking liquid. In a large bowl, toss pasta with pesto. Add a little of the reserved cooking liquid if pasta seems to dry. Serve immediately.
PESTO GENOVESE
Provided by Food Network
Time 10m
Yield 1 (18-ounce/500 g) jar
Number Of Ingredients 6
Steps:
- Put basil, garlic, and pine nuts on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients and add to a jar. Add the Parmigiano cheese, salt, and 1/2 cup olive oil and mix all the ingredients well. Top up with the remaining extra-virgin olive oil.
- Cook's Note: Pesto can be served fresh or it can be preserved in the refrigerator or freezer in an air-tight container. If freezing, omit the cheese and drizzle the top with oil. Thaw, then stir in the cheese.
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