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Genoese pesto

Genoese pesto

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It is one of the most famous sauces in the world. It is a classic of Italian cuisine more precisely in the Liguria region ...
The classic pesto is prepared in a mortar ... but for modern housewives;) it's much simpler with the help of the food processor.
Very easy to prepare and extraordinarily good with pasta ... Once tried, you can't help but want to try it a second time.

  • 2 hands of basil
  • 5 cloves garlic
  • salt
  • 1 2 glass of olive oil
  • 3 tablespoons pine seeds
  • 5 tablespoons parmesan
  • 2 tablespoons pecorino cheese

Servings: -

Preparation time: less than 15 minutes

HOW TO PREPARE RECIPE Pesto alla genovese:

Wash the basil with cold water and dry it with a napkin.

Grind the garlic (cleaned) well with a little salt.

Put the garlic, pine seeds, basil, parmesan and pecorino in the food processor. Mix everything very well.

Then slowly add the olive oil until it becomes a sauce.

Tips sites


Who does not like garlic can put only 2-3 cloves of garlic.


If you do not have pecorino it can be replaced with parmesan.

Pesto Genovese | Authentic Italian Basil Pesto

Pesto Genovese is an uncooked cold sauce made only with 7 ingredients: Genovese basil PDO, 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 & # 8217s one of the sauces most used in our country and nowadays it & # 8217s famous all over the world.

This is the official recipe of the Genoese Pesto Consortium that is very specific about exactly where the ingredients should come from. We know that it & # 8217s is difficult to find all the ingredients of the Italian tradition in foreign countries, but if you want to make the recipe for Genovese pesto that you would eat in Italy, stick to these ingredients as much as possible.

So do what you can, but don & # 8217t add ingredients that have nothing to do with the authentic recipe (we & # 8217ve noticed this in many recipes) such as ricotta cheese, cashew nuts, seeds oil, green beans or lemon juice.

So for example do with the basil that you find in your country. Or grow it! It & # 8217s really easy to grow basil: just get some basil seeds (possibly Genovese basil variety) and a small guide of how to grow basil.

Sos Pesto alla Genovese

Italian cuisine is simplistic, but that's exactly what highlights the flavors of the ingredients. So it is with this wonderful pesto sauce. We only need a few ingredients to delight our taste buds.

Fresh basil is the star of this recipe. We also need two cloves of garlic, pine buds or cashews, extra virgin olive oil, coarse sea salt and Pecorino and Parmesan cheese. If we don't have a mortar on hand, we use a blender, it comes out just as good. Mix all the ingredients until smooth, a paste with a divine taste and smell will come out!

half a glass extra virgin olive oil

2 tablespoons Pecorino grated cheese

6 tablespoons grated Parmesan cheese

a tablespoon of pine or cashew buds

It is served with pasta in general, spaghetti, feathers, butterflies, they will come out just as good. With one condition - to boil them "al dente"!

Genoese pesto

This delicious sauce seems to have ancient origins, even from Roman times, being originally prepared from garlic, cheese and herbs and a poem attributed to Virgil describes his preparation. It was, of course, different from how we know him today. Variants similar to the current ones are found during the Middle Ages, where besides basil and cheese we find another ingredient: walnuts (today being replaced with pine seeds). It is a product that was born in the ranks of the simple world and has been over time an essential food for the inhabitants of today's Liguria region.

How many of us haven't tasted spaghetti with & bdquopesto alla genovese & rdquo? Few believe & hellip For Romanians living in Italy, I don't think this sauce needs any introduction. I suspect that even for those who stay at home, spaghetti with this type of sauce is no longer unknown, considering that the supermarket shelves in Romania are full of Italian sauces.

And yet what I propose today is something special: a tasty recipe, simple to make, kept in the culinary tradition of former housewives in the Liguria region, the place of origin of this specialty, a recipe that will surely be loved equally. both by pasta lovers but also by the curious. I didn't have to look too closely for the "ldquoideala" recipe for this sauce: my wife cooks one she knew from childhood from her grandparents.

I consider this sauce a special delicacy, characterized by color, flavor, but first of all a refined taste, far light years away from what industrial production offers us.

Ingredients needed for pesto alla genovese (for 6 people):

Knoblauch schälen und im Mörser mit etwas grobem Meersalz fein mahlen.

Knoblauch schälen und im Mörser mit etwas grobem Meersalz fein mahlen.

Basilikum waschen, trocken schütteln, Blätter abzupfen und zum Knoblauch in den Mörser geben. Alles solange mahlen bis das Pesto schön cremig ist.

Basilikum waschen, trocken schütteln, Blätter abzupfen und zum Knoblauch in den Mörser geben. Alles solange mahlen bis das Pesto schön cremig ist.

Pinienkerne zugeben und weiter mahlen. Käse und Olivenöl nach und nach zugeben. Alles solange mahlen bis das Pesto homogen und cremig ist.

Pinienkerne zugeben und weiter mahlen. Käse und Olivenöl nach und nach zugeben. Alles solange mahlen bis das Pesto homogen und cremig ist.

Fried eggs in pesto

A delicious and spectacular breakfast in just 5 minutes? Try the recipe for Fried Pesto Eggs! It has millions of views on Tik Tok and it's no wonder, it's really wonderful!

Why can we fry eggs in pesto? Because the main ingredients in pesto are olive oil and basil! So we don't have to add oil anymore! We don't even need too many flavors, because pesto is flavored with a lot of basil and parmesan! Easier said than done for a wow breakfast?

You can use green pesto or pesto alla genovese, but also red pesto, based on dried tomatoes. Or a combination of both, why not? For extra taste, sprinkle freshly grated Parmesan over hot eggs!

You can use chicken eggs or quail eggs, depending on your preferences! Pesto fried eggs go perfectly with toast!

All the ingredients needed for the Pesto Fried Eggs recipe are waiting for you in LIDL stores. On LIDL Kitchen you can find other delicious recipes! Click on each title below to access the recipe!

Ingredients for 2 servings of fried eggs in pesto

  • 2 tablespoons Genoese Baresa pesto
  • 10 quail eggs
  • 2 tablespoons Grana Padano Lovilio
  • chili flakes
  • salt and pepper

In the pan in which we normally prepare the omelet, put 2 tablespoons of pesto. Spread the pesto with a spoon so that it covers the whole pan. We put on the fire, over medium heat.

When the pesto heats up and bubbles begin to appear, we break the eggs in the pan, directly over the pesto. Let them cook for 4-5 minutes or until the egg whites are done.

Season with salt, pepper, chili flakes and sprinkle cheese on top. Serve hot, with slices of toast. May you be the best!

Genoese pesto

A world-famous pesto, most likely from the Italian city of Genoa. Its base is basil and you can use it not only for pasta, but also with bread, salads or cheeses.

What you need for pesto alla genovese

  • 2 handfuls of fresh basil
  • 3 cloves of garlic
  • 50 ml virgin olive oil
  • 50 g pine nuts
  • 4 tablespoons grated Parmesan cheese

How to prepare pesto alla genovese

1. Heat the olive oil in a pan and fry the pine nuts. Let them cool.

2. Wash the fresh basil, dry it and put it together with the garlic, oil, walnuts, grated Parmesan cheese in a mixer and finely chop.

3. You can serve it with pasta, toast or cheese. Good appetite.

Video Tutorial


Reply to @ n_e_n_4 if you see this comment & # 038 don’t follow my Instagram [scheckeats] -you’ll be cursed with overcooked pasta for 10 years! #paste #pesto

♬ Are You Bored Yet? & # 8211 Origgek

Pesto really just means & # 8220beaten & # 8221 in Italian you can really beat anything you desire into this recipe and it will still be good. Despite my protests and the fact that parmigiano reggiano is lactose-free, my mom omits the cheese. We frequently will use more than one type of nut, and we throw in other greens we have on hand such as parsley or arugula. Any of these changes will still create a delicious pesto, but just make sure to adjust seasoning if necessary - & # 8220that & # 8217s just you cooking! & # 8221 - to quote Chef John from Food Wishes.

Note: the pictures for this recipe were for double the amount.
Makes enough pesto for 1/2 a pound box of pasta 2-3 servings.
Dairy free / Vegan option: omit the cheese

Gluten-free option: use gluten-free pasta

Possible adaptations: use walnuts, almonds, or pistachios instead of pine nuts use other greens with the basil, such as parsley, cilantro, carrot greens, or arugula.

- First clean the basil leaves with a cloth. Do not wash them, do not wrinkle them, the black veins of the leaves can compromise the taste and color of the pesto.

- Mash the peeled garlic with a pinch of salt. Then add the basil. Gently crush the basil in a mortar (this is a more authentic method even though it is more tiring and gives a much better result)

- Mash until a dark, fortified green compound is obtained. At this point, add the sprockets and pound them.

- When the mixture is even, add the grated cheeses with a drizzle of oil, pound and continue to alternate cheese and oil. The final mixture should have the typical creamy consistency.

- The Genoese pesto is ready!

The perfect accompaniment to Pasta alla genovese: pasta, green beans and potatoes. Vegetables are cooked at the same time as pasta. Drain and serve with pesto.

Genoese pesto

We learned to make pesto alla Genovese in its birthplace & mdashGenoa, Italy. It traditionally is made in a mortar and pestle of nothing more than basil, pine nuts, cheese, garlic, salt and olive oil, emphasis on the basil. We use a food processor for convenience but follow the tradition of processing ingredients separately to ensure we preserve the appropriate texture of each. Good quality cheese is essential for a rich, full-flavored pesto. Seek out true Italian Parmesan cheese, as well as pecorino Sardo, a sheep’s milk cheese from Sardinia. If you can’t find pecorino Sardo, don’t use pecorino Romano, which is too strong. The best substitute is Manchego, a Spanish sheep’s milk cheese. To store pesto, press a piece of plastic wrap against its surface and refrigerate for up to three days.

Video: Genoese Pesto Production