Tagliarini With Pesto Genoa Style Recipes
GENOA-STYLE PESTO
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)
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
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