Ingredients with Measurements:
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup pine nuts
- 3 garlic cloves, minced
- 1/2 cup extra-virgin olive oil
- 1/2 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, combine the basil leaves, Parmesan cheese, pine nuts, and garlic cloves. Pulse until finely chopped.
2. While the food processor is running, slowly pour in the olive oil until the mixture is smooth and well combined.
3. Transfer the mixture to a saucepan and heat over medium heat.
4. Add the heavy cream and stir until well combined.
5. Season with salt and pepper to taste.
6. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened and is heated through.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 2 cups of sauce
Nutritional information:
- Calories: 187 per 1/4 cup serving
- Fat: 20g
- Carbohydrates: 1g
- Protein: 2g
Substitutions for ingredients:
- Walnuts or almonds can be used instead of pine nuts.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add a squeeze of lemon juice for a tangy twist.
- Add a teaspoon of red pepper flakes for a spicy kick.
- Add a tablespoon of tomato paste for a richer flavor.
Tips and tricks:
- To keep the sauce bright green, blanch the basil leaves in boiling water for 10 seconds before blending.
- Store leftover sauce in an airtight container in the refrigerator for up to 5 days.
- Freeze leftover sauce in an ice cube tray for easy portioning.
Storage instructions:
- Store leftover sauce in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the sauce over pasta or grilled chicken.
- Drizzle the sauce over roasted vegetables.
- Use the sauce as a dip for bread or crackers.
Garnishes:
- Sprinkle with additional grated Parmesan cheese and chopped fresh basil.
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or cream to thin it out.
- If the sauce is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Store leftover sauce in the refrigerator and consume within 5 days.
Food history:
- Genovese sauce originated in Genoa, Italy, and is traditionally made with basil, garlic, pine nuts, and Parmesan cheese.
Flavor profiles:
- Creamy, nutty, and herbaceous.
Serving suggestions:
- Serve the sauce over pasta, chicken, or roasted vegetables.
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Region: Italian