Ligurian Pesto Recipes

TRUE LIGURIAN PESTO WITH SPAGHETTI

True Ligurian Pesto with Spaghetti image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Sea salt
4 cups packed fresh basil tops (2 bunches)
1/2 cup EVOO
1/3 cup grated Parmigiano-Reggiano
1/3 cup grated Pecorino Romano
1/4 cup pine nuts, lightly toasted
1 tablespoon lemon juice
2 large cloves garlic, pasted or grated
Pepper
1 pound spaghetti

Steps:

Bring a pot of water to boil, season it liberally with sea salt. Fill a large bowl with ice water.
Add the basil to the boiling water for 30 seconds or so and transfer to the ice bath. Drain and dry the basil in a salad spinner or on clean kitchen towels.
Place the EVOO in the food processor and add the basil, Parmigiano-Reggiano, Pecorino-Romano, pine nuts, lemon juice, garlic and some salt and pepper. Pulse process into a fine sauce. Store in an airtight container. Freeze or refrigerate to store for a make-ahead meal. Bring to room temperature to prepare.
To serve, bring a large pot of water to a boil, salt the water and cook the pasta to al dente. Reserve a cup of the salty cooking water just before draining the pasta.
Place the pesto in serving bowl. Add the starchy water and stir to combine, then add the pasta and toss 1 to 2 minutes to coat evenly. Adjust the seasoning and serve.

LIGURIAN PESTO

Ligurian Pesto image

The Ligurian Pesto recipe out of our category Pesto! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

0.333 cup Pine nuts
1 clove garlic cloves
1 bunch Basil
0.375 cup olive oil
0.333 cup Parmesan (freshly grated)
Sea salt

Steps:

Slowly toast the pine nuts in a dry frying pan, then take out and leave to cool.
Wash the basil, shake dry and pick the leaves from the stalks.
Crush the peeled garlic, a little salt and the pine nuts in a mortar. Add the basil and grind to a paste, then work in the grated Parmesan. Continue grinding, gradually adding the oil in a thin stream, to produce a creamy pesto. Season to taste with salt.

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