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
EASY CLASSIC BASIL PESTO
Steps:
- Place food processor container and blade in the refrigerator for at least one hour.
- Meanwhile wash and dry fresh basil leaves.
- Remove container and blade from refrigerator. Add 1/3 basil leaves, half the salt, one third of the olive oil and pulse to combine. Add another 1/3 basil leaves and pulse to combine add remaining basil leaves and pulse.
- Add pine nuts, Parmesan Cheese and Pecorino, another one third olive oil, remaining salt and pulse to combine, add remaining olive oil and garlic, pulse on high to combine. Serve over cooked pasta. Enjoy!
- **Makes approximately 1 cup pesto, I served half over 3 cups cooked Penne Pasta with a little olive oil drizzled and tossed. Left over Pesto should be refrigerated.
Nutrition Facts : Calories 108 kcal, Protein 2 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 136 mg, ServingSize 1 serving
CLASSIC PESTO
Whizz up delicious homemade pesto in under 15 minutes using just five ingredients. This herby Italian-style sauce is great stirred through pasta for a quick meal
Provided by Good Food team
Categories Condiment, Dinner, Lunch, Main course, Pasta
Time 15m
Yield Makes 250ml
Number Of Ingredients 5
Steps:
- Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.
Nutrition Facts : Calories 88 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
PESTO
Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.
Provided by ANDERVAL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.
Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g
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