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
GOURMET PARMESAN ITALIAN PESTO..
If you've got a bumper crop of fresh basil, make this Gourmet Parmesan Italian Pesto. Toss with pasta for an easy meatless dinner option.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield Makes 1/2 cup or 4 servings, 2 Tbsp. each.
Number Of Ingredients 5
Steps:
- Place basil, cheese and garlic in food processor or blender; cover. With motor running, gradually add oil through feed tube at top of food processor, processing well after each addition. Transfer to small bowl.
- Add dressing mix; stir until well blended.
- Serve immediately. Or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 270, Fat 28 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
PESTO
Steps:
- 1. In a small pot of boiling water, blanch the garlic for 1 minute.
- 2. In a blender, combine the garlic, basil, Pecorino Romano, Parmigiano-Reggiano, pine nuts, and 3/4 cup oil, and gently blend until a chunky purée forms. (To prevent the pesto from turning brown, don't run the blender on high.) Season to taste with salt, then add more olive oil, if needed, and continue to blend until the mixture is smooth and pourable.
QUICK PESTO
This classic Italian pesto recipe comes together quickly thanks to a food processor. Freeze extra for homemade pesto well beyond basil season.
Provided by Amy Mastrangelo
Yield Makes about 1⅓ cups
Number Of Ingredients 7
Steps:
- With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated. Editor's note: This recipe was originally published in the September 2002 issue of 'Gourmet' and first appeared on Epicurious in August 2004.
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- Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet (or quarter sheet pan), tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute. Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt. Do Ahead: Pesto can be made 1 day ahead. Top with ½" oil to prevent browning. Store in a covered container (an extra drizzle of oil on top will help prevent oxidation) and chill.
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