GIADA'S CLASSIC PESTO
Giada's classic pesto is based off of the traditional version from Genoa - with basil, pine nuts, garlic, Parmesan and olive oil.
Provided by Giada De Laurentiis
Categories condiment Salad Dressing sauce
Time 5m
Yield 6
Number Of Ingredients 7
Steps:
- In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in the cheese. Season the pesto with more salt and pepper to taste.
- The pesto can be made 2 days ahead. Cover and refrigerate.
Nutrition Facts : ServingSize 6, Calories 289
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
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
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)
- Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Drain pasta, reserving 1/4 cup of the cooking liquid. In a large bowl, toss pasta with pesto. Add a little of the reserved cooking liquid if pasta seems to dry. Serve immediately.
PESTO GENOVESE
Provided by Food Network
Time 10m
Yield 1 (18-ounce/500 g) jar
Number Of Ingredients 6
Steps:
- Put basil, garlic, and pine nuts on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients and add to a jar. Add the Parmigiano cheese, salt, and 1/2 cup olive oil and mix all the ingredients well. Top up with the remaining extra-virgin olive oil.
- Cook's Note: Pesto can be served fresh or it can be preserved in the refrigerator or freezer in an air-tight container. If freezing, omit the cheese and drizzle the top with oil. Thaw, then stir in the cheese.
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