How To make Pesto Genovese

Barilla | Enjoy Pesto Pasta Perfected! | 15s

Barilla's Rustic Basil Pesto & Creamy Genovese Pesto bring Italian flavors to your home. Made in Italy with high-quality ingredients like fragrant Italian basil and freshly grated Italian cheeses, discover the best ways to pesto, from pasta and pizza to sandwiches and dips!

#BarillaPasta #Pesto #PestoRecipe #PestoInspiration #PestoSauce #PastaSauce #BasilPesto #CreamyGenovesePesto #RusticBasilPesto #EasyMeals #QuickAndEasy #ItalianPesto #Cheese #BarillaPesto

Classic Pesto Recipe in 60 Seconds

Pesto!

#shorts #pasta #thepastaqueen

Pesto Sauce Recipe | Easy & Homemade Sauce Recipe | Italian Pesto Sauce | Kanak's Kitchen

Watch how to make Basil Pesto sauce recipe at home using fresh basil leaves. This sauce is used in most of the Italian foods. It is an easy to make, quick and delicious sauce that goes well with any kind of pasta or pizza.

SUBSCRIBE to my Channel to learn delicious new recipes every Tuesday & Friday. SUBSCRIBE here ➔


✍ Ingredients:
2 cups fresh basil leaves
1/4 cup chopped walnuts/pinenuts
Handful of cashews
3-4 garlic cloves
Salt to taste
Pepper to season
1/2 - 3/4 cup olive oil
1/4 cup dry parmesan cheese
1 tbsp lemon juice



▬▬▬▬▬▬▬ Kanak's Kitchen Menu ▬▬▬▬▬▬▬

Delicious Appetizers / Starters Recipes ➔

Healthy Vegetarian Recipes ➔

Easy To Cook Chicken Recipes ➔

Authentic Chinese Recipes ➔

Yummy and Lip Smacking Desserts ➔

Irresistible Healthy Sweets ➔


▬▬▬▬▬▬▬ Social Media Links ▬▬▬▬▬▬▬

Facebook ➔

Instagram ➔

Google+ ➔

Twitter ➔

Subscribe here ➔

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.

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

Basil pesto alla Genovese | knife or mortar & pestle method

Thanks to Bespoke Post for sponsoring this video. Get 20% off your first monthly box when you sign up at and use promo code RAGUSEA20 at checkout!

***RECIPE***

By weight: 1 part garlic + 2 parts nuts + 2 parts hard cheese + 5 parts basil + pinch of salt + enough olive oil to make it saucy

For a single portion:

1 garlic clove (5g), peeled
1 handful (10g) pine nuts (or any other nut)
1 handful (10g) grated pecorino or parmesan cheese
1 big bunch (25g) fresh basil leaves
pinch of salt
pinch of sugar (not traditional but I think it's nice)
good olive oil
pasta (1/4 lb, 113g is a generous single portion)

Start boiling your pasta in salted water before you make the pesto.

If using a knife or a food processor, chop up the garlic clove then start chopping it into the nuts. When you've done about all you can do, start chopping in the basil leaves and then the cheese. When you've chopped everything as fine as possible, sprinkle over a pinch of coarse salt (and sugar, if using) and then grind the mixture into your cutting board with the side of your knife. Try to get the smoothest paste you can.

If using a mortar & pestle, put in the garlic clove along with a pinch of coarse salt (and sugar, if using) and grind until virtually liquified. Grind in the nuts until smooth. I think it's easier to chop the basil up with a knife first before grinding it in, along with the cheese. I also find it helps to switch from a stone pestle at this stage to a wooden spoon for the last bit of grinding.

Stir in enough olive oil to get a thick, saucy consistency. Drain the pasta, reserving a little bit of the starchy water to mix into the sauce. Stir in the pesto and adjust the consistency with pasta water and/or more olive oil.

NOTE: If you want your pesto to stay green permanently, dump it in the boil water before you do anything else. Stir it in there for 10 seconds, then immediately remove it to a bowl of ice water. Squeeze it dry and chop it as fine as possible. Then boil your pasta and do everything else.