Pesto Alla Genovese Recipes
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
PESTO ALLA GENOVESE
Make and share this Pesto alla Genovese recipe from Food.com.
Provided by Barb G.
Categories Sauces
Time 15m
Yield 1 Cup
Number Of Ingredients 7
Steps:
- In a food processor, mince the garlic and basil with the salt.
- With the machine running, add the oil in a thin stream and continue processing until well blended.
- Add pine nuts and butter, process until the nuts are chopped.
- Makes one cup pesto, or enough to dress one pound of pasta.
Nutrition Facts : Calories 1522.7, Fat 157.3, SaturatedFat 32.5, Cholesterol 74.5, Sodium 2616.4, Carbohydrate 10.1, Fiber 2.4, Sugar 1.9, Protein 26.4
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