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Pesto alla Genovese

Steps Cook Recipes Pesto alla Genovese using 8 ingredients and 2 steps

Pesto alla Genovese - 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. Handmade pesto is indeed better because the ingredients have been worked less, but blender pesto is fine as long as you use the finest, freshest ingredients available. Il pesto alla genovese è una salsa fredda a base di basilico, olio e formaggio, simbolo di Genova e dell'intera Liguria e diventata uno dei condimenti per la. Pesto alla Genovese In Barilla's famous Pesto Genovese, the freshest basil leaves are combined with the delicious taste of Pecorino Romano and Grana Padano cheese.

Pesto alla Genovese

Ecco il segreto per farlo a casa tua con basilico, pinoli, olio e formaggio. spaghetti al pesto fresco - iStock.

Il delizioso e amatissimo pesto alla Genovese, strepitoso sugo buono sia d'inverno che d'estate.

You can cook Pesto alla Genovese using 8 ingredients and 2 steps. Here is how you cook it.

Ingredients cook Pesto alla Genovese

  1. Prepare 30 grams fresh basil - about 60-70 leaves.
  2. It's Large clove of garlic.
  3. You need 50 g parmesan.
  4. It's 30 g pecorino cheese.
  5. Prepare 20 g pine nuts.
  6. It's About 70 ml of top quality extra virgin olive oil.
  7. It's Pinch salt.
  8. You need Trofie pasta + salt for cooking.

Pesto alla Genovese step by step

  1. Wash the basil leaves well. Dry using a salad spinner. Gather the rest of your ingredients. If you don't have a pestle and mortar, use a food processor. Grind or process the pesto ingredients together until you get a smooth paste. Adjust the olive oil accordingly.
  2. Serve with trofie pasta or have a browse through my other recipes that include pesto.

Pesto alla Genovese - 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. Pesto alla Genovese is probably the most iconic dish from Genoa, the biggest city of the beautiful coastal region of Liguria. Trade, shipbuilding, and banking helped support one of the largest and most powerful navies in the Mediterranean. In the food processor, combine the pine nuts, garlic and ¾ teaspoon salt. There are strict rules and regulations about ingredients and preparation methods—established by the Regione Liguria and the Pesto alla Genovese consortium. Thank you and good luck