Rustic Genovese Basil Pesto Pasta Recipes

PESTO GENOVESE (AUTHENTIC ITALIAN BASIL PESTO)

Pesto Genovese (Authentic Italian Basil Pesto) image

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

Ingredients

2 cloves garlic, or more to taste
2 tablespoons pine nuts
1 bunch fresh basil leaves
½ cup grated Parmigiano-Reggiano cheese
1 ½ tablespoons grated pecorino Romano cheese
½ cup extra-virgin olive oil

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

RUSTIC GENOVESE BASIL PESTO PASTA

Rustic Genovese Basil Pesto Pasta image

Make and share this Rustic Genovese Basil Pesto Pasta recipe from Food.com.

Provided by Wardy

Categories European

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

basil pesto
4 cups loosely packed fresh basil leaves
3 tablespoons extra virgin olive oil (or as needed)
3 garlic cloves, peeled and sliced thin
2 tablespoons pine nuts, lightly toasted
2 tablespoons grated parmesan cheese
kosher salt
pasta
1 cup cherry tomatoes
10 fresh thyme sprigs
salt and pepper
1 1/2 tablespoons extra virgin olive oil
1 small russet potato, peeled
1 cup green beans, slided into 1/4 inch on bias
12 ounces whole wheat pasta (tagliatelle or fettuccine)

Steps:

Prepare pesto: Bring one gallon salinated water to a rapid boil. Blanch and shock basil leaves by adding them to boiling water for about 5 seconds, then quickly submerging them in an ice bath. (This will set the chlorophyl in the basil so the pesto remains bright green.) Squeeze excess water out of basil and roughly chop.
In a blender or food processor, process basil with enough oil to emulsify (about 3 to 4 tbsp). Add garlic, nuts and cheese and season with salt. Continue blending just enough to emulsify. (Pesto should have a slightly course texture.) Chill until needed. Pesto will keep up to 2 days but is best served the day that it is made.
Prepare pasta: Preheat oven to 350°F In an oven safe baking dish, arrange tomatoes cut side up. Arrange thyme sprigs over top, season with salt and pepper, and drizzle with oil. Bake tomatoes until they just begin to brown and caramelize, approximately 15 minutes.
Bring 1 gallon salinated water to a rapid boil. Meanwhile, mince potato either by hand or in a food processor. Blanch beans in boiling water for about 4 minutes, then quickly submerge in an ice bath. Set aside. In the same water, add pasta and potato and cook until pasta is tender. (Cooking time will vary by pasta type used, but standard time is 7 to 9 minutes.) Strain pasta along with potato.
In a large mixing bowl, combine tomatoes, pesto, beans and pasta-potato mixture. Toss until well combined.

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