How To make Pesto Genovese
Ingredients
2-3
cup
basil, fresh
3
tablespoon
pine nuts
2
each
garlic cloves
1/4
teaspoon
salt
1/2
cup
olive oil
1/2
cup
parmesan cheese, grated
1
cherry tomatoes, for garnish
Directions:
Place all ingredients except oil in a food processor or blender. Process, quickly, to a puree. With machine running, gradually add oil until absorbed. Toss with 1 pound fresh, hot pasta (vermicelli, linguini). Serve hot. Garnish with cherry tomatoes.
How To make Pesto Genovese's Videos
Pesto Alla Genovese | Kenji's Cooking
Pesto is best in a mortar and pestle. This mortar and pestle is excellent, and at the time of this posting, $24.99:
Any solid granite, 2-cup capacity mortar and pestle will do, though.
For the pesto, crush a few cloves of garlic with a big pinch of kosher salt in the bowl of mortar and pestle. Add a quarter cup of pinenuts (they do not need to be toasted, but you can if you'd like) and crush. Add a few cups of basil leaves a handful at a time, crushing them as you go. Add an ounce of grated Parmesan cheese and work the whole thing into a paste that's as smooth or chunky as you'd like. Add a 1/2 cup of extra-virgin olive oil a couple tablespoons at a time, working it into the pesto with a circular motion of the pestle.
Taste and season with salt as desired. Store the pesto in a glass jar with a layer of olive oil over the top in the fridge for up to 4 days.
To serve it, cook some pasta (this recipe makes enough to sauce about 400g of pasta), reserving a half cup of pasta water. Put the cooked pasta in a bowl, add the pesto and a big splash of the pasta water. toss and stir with tongs or a fork and spoon, adding more pasta water as necessary until it forms a creamy sauce that clings to the pasta.
Ps: we are testing out a theme song in today’s episode. Exciting homegrown motion graphics and more to come.
Traditional Basil Pesto | Gennaro Contaldo
Hi you lovely peoples of You Tubes!
Now I know it's not Wednesday yet but I couldn't wait to show you my traditional basil pesto!
It's so simple, so easy peasy BUT a lesson for you... do not wash the basil! With or without the nuts it still tastes fantastic!
Love you!
G
This recipe was from my new book Jamie Oliver's Food Tube presents The Pasta Book.
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Authentic Pesto Genovese Recipe - Make Your Own Classic Italian Sauce
Learn how to make your own authentic Pesto Genovese with this easy-to-follow recipe! Made with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil, this aromatic and flavourful sauce is perfect for pasta dishes, sandwiches, and appetizers.
Find the full recipe and list of ingredients here:
Pesto | Basics with Babish
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CLASSIC PESTO RECIPE | HOW TO MAKE PESTO | MAKE YOUR OWN PESTO AT HOME
#shorts
This Classic Italian Pesto Recipe is amazingly easy. If you want to learn how to make your own Pesto at home, this is the video for you. Fresh, flavourful, and perfectly balanced Pesto in a couple of minutes with just a few ingredients.
20g pine nuts
1/4 tea sp. salt
1 clove of garlic
50 g Parmegiano Pegiano
50 g Fesh basil
80 ml Olive oil
How to Make Basil Pesto Perfectly | Chef Jean-Pierre
Hello there Friends, a great Pesto is a must have as a condiment for anyone who loves to cook. I will show you have to use it with pasta, on top of fish, poultry, tomatoes mozzarella and many other dishes!!! And the best part is that you can freeze at least for 17 years!!! Let me know what you think in the comments below!
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