Tagliarini With Pesto Genoa Style Recipes

GENOA-STYLE PESTO

Genoa-Style Pesto image

Yield 1 ½ cups

Number Of Ingredients 12

Ingredients

1 cup (240 ml) basil leaves
½ teaspoon (2.5 ml) coarse salt
1 clove garlic, chopped½ cup (120 ml) pine nuts
1 cup (240 ml) olive oil, divided
½ cup (120 ml) grated parmesan cheese
½ cup (120 ml) grated pecorino cheese
1 cup (240 ml) basil leaves
½ teaspoon (2.5 ml) coarse salt
1 clove garlic, chopped½ cup (120 ml) pine nuts
1 cup (240 ml) olive oil, divided
½ cup (120 ml) grated parmesan cheese
½ cup (120 ml) grated pecorino cheese

Steps:

Wash and dry basil leaves. Add basil leaves and salt to mortar and pestle and muddle. Add garlic and pine nuts and grind to a paste. Spoon into a bowl, add cup (120 ml) olive oil, and mix. Add grated parmesan, grated pecorino, and remaining cup (120 ml) of olive oil and stir in.
Serve tossed with Pasta Coins (see recipe).
Wash and dry basil leaves. Add basil leaves and salt to mortar and pestle and muddle. Add garlic and pine nuts and grind to a paste. Spoon into a bowl, add cup (120 ml) olive oil, and mix. Add grated parmesan, grated pecorino, and remaining cup (120 ml) of olive oil and stir in.
Serve tossed with Pasta Coins (see recipe).
Buon appetito!

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

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