Ligurian Pesto Recipes
TRUE LIGURIAN PESTO WITH SPAGHETTI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
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
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
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.
More about "ligurian pesto recipes"
LIGURIAN PESTO | OLDWAYS
2017-04-14 The traditional preparation method of Genovese pesto requires the ingredients to be ground in a large marble mortar with a wooden pestle: Mash the garlic with the salt until combined. Add the basil leaves, and …
From oldwayspt.org
From oldwayspt.org
LIGURIAN RECIPES - GREAT ITALIAN CHEFS
Liguria’s most famous culinary export is of course Basil pesto, which is often used to create Pasta alla Genovese, complete with green beans and potatoes. It’s also home to focaccia – stick with the classic and bake a loaf of Focaccia …
From greatitalianchefs.com
From greatitalianchefs.com
TRADITIONAL LIGURIAN PASTA WITH PESTO, POTATOES AND …
Bring a large pot of water to a boil. Salt to taste. Peel and dice the potato. Wash, clean and cut the green beans in pieces (about 1 inch long). When the water boil, add the potatoes and green beans. Bring back to a boil and cook for a couple …
From alessifoods.com
From alessifoods.com
THE ORIGINAL PESTO RECIPE - DELICIOUS ITALY
2021-08-24 ingredients. 50g basil leaves (preferably the variety grown in Liguria and only small leaves from young plants, no stems) half a glass of extra virgin olive oil from Liguria. 6 tablespoons of grated Parmigiano Reggiano DOP cheese. 2 tablespoons of Pecorino DOP cheese. 2 Italian garlic cloves. 1 tablespoon pine nuts.
From deliciousitaly.com
Estimated Reading Time 3 mins
From deliciousitaly.com
Estimated Reading Time 3 mins
LIGURIAN-STYLE PESTO GENOVESE | PESTO RECIPES | POTATO RECIPES
Cook pasta to al dente according to package directions. Drain. In a separate pot bring potatoes and water to a boil. Season with salt. Cook 15 minutes or until tender. Four minutes prior to being cooked through, add in the green beans. Drain and add to the pasta. Toss with pesto, and serve immediately. Garnish each bowl with grated Parmesan.
From potatogoodness.com
Estimated Reading Time 2 mins
From potatogoodness.com
Estimated Reading Time 2 mins
PESTO BIANCO LIGURE - ITALY MAGAZINE
2020-06-04 Pesto Bianco Ligure 1. Heat the oven to 350° F / 176° C. Spread the walnuts on a small baking sheet and bake for 5 to 7 minutes, until they... 2. Transfer the walnuts to a marble mortar and pound to a coarse paste with the garlic. Add the basil and marjoram... 3. If not using immediately, spoon the ...
From italymagazine.com
From italymagazine.com
THE COMPLETE GUIDE TO GENOA PESTO SAUCE - ASMALLKITCHENINGENOA
2017-09-21 On the other side, ingredients shall put in the food processor in the following order: garlic, pine nuts and half of the extravirgin oil. Mix until they become a cream. Add basil and mix. Add cheese and mix. Add the second half of oil but gently melt with a …
From asmallkitcheningenoa.com
From asmallkitcheningenoa.com
LIGURIAN ALMOND PESTO WITH SPAGHETTI - THE KITCHY KITCHEN
In a food processor (or with a mortar and pestle), combine the cheese, almonds, garlic, and a big pinch of kosher salt. Puree until a thick paste forms, and the almonds are completely broken down. Then add the basil and blend together, drizzling in the olive oil bit by bit, until desired consistency. Meanwhile, boil your pasta until al dente ...
From thekitchykitchen.com
From thekitchykitchen.com
LIGURIA RECIPES, TRADITIONAL RECIPES FROM LIGURIA
Recipes of classic Ligurian dishes, from appetizers to cakes. The geographical conformation of the Liguria region, sun kissed by the sun and the sea to the south and protected from the cold winds by the northern reliefs, as well as made beneficial and fertile by abundant rains, makes it a small but nevertheless rich region of raw ingredients of all sorts.
From myitalian.recipes
From myitalian.recipes
LIGURIAN TROFIE AL PESTO | RECIPE | KITCHEN STORIES
Step 5 / 5. 75 ml olive oil. grated Parmesan cheese (for serving) basil (for serving) frying pan (large) rubber spatula. In a frying pan over medium-high heat, add remaining olive oil. Sauté the potatoes then add the red onion and blanched green beans. Add the pasta to the pan with pasta water and pesto.
From kitchenstories.com
From kitchenstories.com
HOW TO MAKE NONNA AMALIA’S LIGURIAN BASIL PESTO - LIVGUINE
2021-03-22 How to make pesto ‘Nonna Amalia’ style Ingredients. 100g basil leaves; 30g parmigiano regianno ; 20g pecorino cheese; 15g pinenuts; 2 cloves of garlic
From livguine.com
From livguine.com
THE BEST LIGURIAN PESTO | SAVEUR
PESTO ALLA TRAPANESE (SICILIAN PESTO WITH ALMONDS AND TOMATOES) …
2021-03-07 Season with salt. If Using a Food Processor: Pulse garlic with almonds until roughly chopped. Add basil, mint (if using), cheese, tomatoes, and olive oil and process to a rough paste. Season with salt. Transfer two-thirds of the sauce to a large heatproof serving bowl.
From seriouseats.com
From seriouseats.com
PESTO SAUCE RECIPE ~ THE OFFICIAL RECIPE OF PESTO GENOVESE
Just “PESTO GENOVESE” indicates the real recipe of our traditional Basil Pesto sauce with the seven ingredients contemplated by the Consortium and guarantors of an ancient regional heritage, such as: PDO Genovese basil, Extra virgin olive oil, preferably from the Ligurian Riviera, PDO Parmigiano Reggiano (with Grana Padano variant), PDO Pecorino Sardo, Pine …
From mangiareinliguria.it
From mangiareinliguria.it
PESTO ALLA GENOVESE | LIGURIAN-STYLE PESTO RECIPE | EATALY
Add about ½ cup of extra virgin olive oil, and grind until the pesto is creamy. Finally, add both cheeses, and grind until creamy and thoroughly combined. Season with sea salt to taste, adding any other ingredients as needed. Enjoy as fresh as possible!
From eataly.ca
From eataly.ca
HOMEMADE PASTA WITH LIGURIAN PESTO RECIPE - LA CUCINA ITALIANA
2021-05-01 Method 1 To prepare the pasta dough, place the flour in a mound on a flat surface, making a well in the middle. Add eggs and... 2 Finely chop half a peeled garlic clove and place it in a mortar. Wash basil and pat dry, then transfer 2 …
From lacucinaitaliana.com
From lacucinaitaliana.com
THE PESTO: THE GREEN GOLD OF LIGURIA
The authentic recipe of the garlic and basil pesto. 8 bunches of basil. 3 cloves of fresh garlic. 35 g. of pine nuts. 50 g. of PDO Parmigiano Reggiano. 10 g. of Pecorino Sardo PDO. 2 g. of coarse sea salt. 7-8 cl. of extra virgin olive oil.
From fiorfiore-italianfood.com
From fiorfiore-italianfood.com
LASAGNE ALLA PORTOFINO (PESTO LASAGNE) RECIPE - GREAT ITALIAN CHEFS
Heat the butter and flour in a pan and stir to create a paste (this is called a roux). Cook out the roux for a minute or so to avoid a floury taste in your sauce. 4. Add the bay leaf then slowly pour in the warm milk, whisking continuously to avoid lumps. The …
From greatitalianchefs.com
From greatitalianchefs.com
PESTO ALLA GENOVESE – THE ORIGINAL RECIPE FROM LIGURIA
2021-07-01 The ingredients for Pesto Genovese: 40 – 50 g pine nuts 3 cloves garlic 4 pots fresh basil 50 g fresh Parmesan cheese in pieces 1 teaspoon coarse sea salt approx. 300 ml very good virgin olive oil. 500 g pasta to taste Salt for the cooking water
From suedtirol-daheim.com
From suedtirol-daheim.com
LIGURIAN PESTO FROM ITALY, VEGETARIAN RECIPE, 120 GRAMS (PACK OF 2 …
MAKING LIGURIAN PESTO | WILLIAMS SONOMA
Put basil, pine nuts, garlic and salt in the mortar. Using a rotating motion with the pestle, grind the ingredients against the sides to form a paste. Then add Parmigiano-Reggiano cheese and grind in a circular motion until blended. Drizzle in a thin stream …
From williams-sonoma.com
From williams-sonoma.com
PESTO ISN’T JUST LIGURIAN, IT’S ITALIAN | TASTE
2019-08-12 Like pesto genovese, with its insistence on ingredients that represent the very best of the Ligurian coast, recipes for pestos from other Italian regions reflect the movements of people and ideas, an appreciation for locally sourced ingredients, and the balancing of practical solutions against taste. There isn’t a single perfect pesto, and true pesto can exist in infinite …
From tastecooking.com
From tastecooking.com
12 PASTA RECIPES FROM LIGURIA. – THE PASTA PROJECT
Lasagne or lasagna. Linguine pasta from Liguria. Lombrichelli, hand rolled pasta from Lazio. Lorighittas Pasta from Sardinia. Lumaconi (snail shell pasta) Maccheroncini di Campofilone from Le Marche. Mafaldine (mafalda or reginette) Malloreddus (Sardinian Gnocchi) Maltagliati Pasta.
From the-pasta-project.com
From the-pasta-project.com
RECIPE FOR "PESTO ALLA GENOVESE" | ITALY MAGAZINE
2013-05-17 The name Pesto derives from the Italian verb to crush, "pestare", because for a real Ligurian Pesto, the ingredients have to be crushed using a wooden pestle and marble mortar. The classic ingredients for Pesto alla Genovese are basil grown in Liguria (Ocimum Basilicum), coarse sea salt, pine nuts, garlic, Ligurian extra virgin olive oil and grated Pecorino Romano …
From italymagazine.com
From italymagazine.com
TROFIE PASTA WITH LIGURIAN PESTO RECIPE - LA CUCINA ITALIANA
2021-07-22 List of Ingredients 11 OZ. of all-purpose flour 2 OZ. of whole-wheat flour salt 2 1/2 OZ. of extra-virgin olive oil 1 1/2 OZ. of Parmigiano Reggiano cheese 1 OZ. of basil leaves 1/2 OZ. of pine nuts 1/2 OZ. of Sardinian pecorino cheese 1 of …
From lacucinaitaliana.com
From lacucinaitaliana.com
ONE-POT LIGURIAN PESTO PASTA WITH POTATOES AND ASPARAGUS RECIPE …
2019-04-15 After 10 minutes, add the chopped asparagus to the boiling potatoes and pasta and let cook for three minutes. Test a potato and the pasta to make sure they are just cooked - al dente for the pasta and only just cooked for the potatoes is best, imo. Drain, saving a little of the water to loosen the final dish if needed.
From kelliesfoodtoglow.com
From kelliesfoodtoglow.com
AUTHENTIC PESTO GENOVESE RECIPE | FOODACIOUSLY
2. step 3. Next, grate parmesan and pecorino and stir them in a bit at a time while you pound with the pestle (1). Keep stirring and grinding until you get a creamy consistency (2). 1. 2. step 4. Finally, pour in the extra virgin olive oil (1) and use the pestle to gently stir until you have a uniform sauce (2).
From foodaciously.com
From foodaciously.com
LIGURIAN PESTO PASTA WITH WINE PAIRING - COOKING CHAT
2016-06-04 Instructions. Place about an inch of water in a pan, and bring to a boil. Add the green beans, cover and steam until tender, about 6 minutes. Drain the beans, and put back in pan, covering to keep warm. Start boiling water for the pasta. Have a food processor at the ready.
From cookingchatfood.com
From cookingchatfood.com
LIGURIAN PESTO WITH SPAGHETTI RECIPE | BON APPéTIT
2012-04-16 Preparation Step 1. Bring a large pot of lightly salted water to a boil. Set a colander in a large bowl of ice water (this will make... Step 2. Drain basil by lifting colander from ice water. Using your hands, squeeze excess water from basil; …
From bonappetit.com
From bonappetit.com
TRUE LIGURIAN PESTO WITH SPAGHETTI RECIPE - COOKING CHANNEL
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.
From cookingchanneltv.com
From cookingchanneltv.com
PESTO PASTA LIGURIA WITH POTATOES AND GREEN BEANS
2018-05-29 Gnocchi alla Romana. Lasagna bianca with mushrooms and burrata. Spaghetti al limone with ricotta, basil and lemon. Spaghetti/Maccheroni alla Chitarra with 4 meat ragu Abruzzese. Stuffed Lumaconi (Lumache) snail shell pasta. Pasta with Nduja. Pasta al forno (pasta bake the Italian way) Ricotta Gnudi with Black Truffle.
From the-pasta-project.com
From the-pasta-project.com
LIGURIAN PESTO PASTA - OUI, CHEF
2012-06-19 Ingredients. 8 cups loosely packed fresh basil leaves (from about 2 large bunches) 1/2 cup finely grated parmesan reggiano cheese; 2 tablespoons pine nuts, lightly toasted
From ouichefnetwork.com
From ouichefnetwork.com
MINESTRONE WITH LIGURIAN PESTO | WILLIAMS SONOMA
PESTO - AUTHENTIC LIGURIAN RECIPE - WITH CHEF G.S. ARGENTI
Chef G.S. Argenti will show you how to make an authentic Ligurian Pesto. It's easy and does not require any special equipment. But you do need to know a few ...
From youtube.com
From youtube.com
LIGURIAN MINESTRONE SOUP WITH PESTO - INSIDE THE RUSTIC KITCHEN
2022-01-25 To make the minestrone. Add 1-2 tablespoons of olive oil to a large, deep pot. Add the finely chopped onion and saute until soft (around 2-3 minutes). Next, add the zucchini, squash and potatoes to the pot along with 6.5 cups (1.6 litres) of stock and add a good pinch of salt.
From insidetherustickitchen.com
From insidetherustickitchen.com
TRENETTE AL PESTO - AUTHENTIC ITALIAN PASTA RECIPE FROM LIGURIA
2022-06-09 Reserve 1 cup of the pasta water, then drain the pasta. Return pasta to empty pot along with the cooked vegetables. In a medium mixing bowl, combine basil pesto with a ½ cup of the reserved pasta water and 2 tablespoons of extra virgin olive oil. Add additional water to create a thinner sauce, if desired.
From toriavey.com
From toriavey.com
LIGURIAN PESTO - RECIPE
Blend for a few minutes, making sure the pesto becomes foamy. Pesto is a cold sauce, but using a hot, putting it in stews or by adding it to the pasta is dry, hot, having stretched with a few tablespoons of boiling water. Variation: you can add lightly …
From cooking-better.com
From cooking-better.com
LIGURIAN PESTO WITH SPAGHETTI - STORY OF A KITCHEN
2012-07-09 ligurian pesto with spaghetti. Author: story of a kitchen (somewhat adapted from bon appetit magazine, may 2012 issue) Recipe type: pasta. Prep time: 15 mins. Cook time: 11 mins. Total time: 26 mins.
From storyofakitchen.com
From storyofakitchen.com
LIGURIA RECIPES - DELICIOUS ITALY
This is a recipe which truly represents the cuisine of the Liguria Ponente. It is also known as "Bistecca Sanremasca" or "Sanremo Steak". ingredients. 32 …
From deliciousitaly.com
From deliciousitaly.com
THE BEST PESTO ALLA GENOVESE (CLASSIC BASIL PESTO SAUCE) RECIPE
2021-03-12 Add pine nuts and continue to crush with pestle, smashing and grinding them, until a sticky, only slightly chunky, beige paste forms. Serious Eats / Vicky Wasik. Add basil leaves, a handful at a time, and pound and grind against the walls of the mortar. Add pinch of salt with each handful to act as an abrasive.
From seriouseats.com
From seriouseats.com
AUTHENTIC PESTO GENOVESE RECIPE | A SPRINKLE OF ITALY
Instructions: Wash the basil leaves and dry them very carefully. Pound the peeled garlic cloves in the mortar: one clove every 30 basil leaves. Add coarse salt together with a few basil leaves (not all at once!). Pound the leaves and garlic with a slow but long rotational movement of the pestle.
From asprinkleofitaly.com
From asprinkleofitaly.com
TROFIE AL PESTO - HEALTHY WORLD CUISINE
2018-12-03 Place fresh basil, pine nuts, garlic, parmesan cheese in blender or food processor and blend. Slowly add the oil in and continue to blend. Add the butter a little at a time to the food processor and keep blending until creamy and smooth. Taste and season with salt as required.
From hwcmagazine.com
From hwcmagazine.com
LIGURIAN PESTO SAUCE - ITALIAREGINA
Ligurian Pesto is a typical sauce of the Liguria region. This world-famous sauce for its green color and for its taste, in fact, it is included among the Traditional Ligurian Food Products (PATs). The original recipe of Genovese (from the city of Genoa) Pesto has ancient origins, it is thought that the first time it appeared in Italian kitchens in the middle of the nineteenth century.
From italiaregina.it
From italiaregina.it
AUTHENTIC LIGURIAN TROFIE PASTA BY HAND WITH FRESH PESTO
Hand-Made Ligurian Trofie Pasta with Pesto For the trofie pasta. 2 1/2 cups of flour (see notes) 1 teaspoon of sea salt; 3/4 to 1 cup of water; For the pesto sauce (see my in-depth recipe & instructions here) Giant handful or two of fresh basil leaves; Handful of pine nuts; Grated Parmesan cheese (around 1/4 cup) Tablespoon or two of sea salt
From findingtimeforcooking.com
From findingtimeforcooking.com
LIGURIAN RECIPES - TRADITIONAL RECIPES FROM LIGURIA
On the turf side, the region is a top producer of olive oil, its liquid gold a star ingredient in the local, basil-based sauce, pesto Genovese. Meanwhile, other popular bites include farinata, a savory, pancake-like pie made of chickpea flour, olive oil, salt and water. Then, of course, there’s that often-olive oil-rich focaccia that for so ...
From nonnabox.com
From nonnabox.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
