Ingredients with Measurements:
- 2 cups fresh basil leaves, packed
- 1/2 cup extra-virgin olive oil
- 1/3 cup pine nuts
- 3 garlic cloves, peeled
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated Pecorino Romano cheese
- Salt and freshly ground black pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Rinse the basil leaves and pat them dry with paper towels.
2. In a food processor or blender, combine the basil leaves, pine nuts, and garlic cloves. Pulse until coarsely chopped.
3. With the machine running, slowly pour in the olive oil until the mixture is smooth and well blended.
4. Add the grated Parmesan and Pecorino Romano cheeses, and pulse until just combined.
5. Season with salt and freshly ground black pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- Makes about 1 1/2 cups of pesto
Nutritional information:
- Calories: 80 per tablespoon
- Fat: 8g
- Carbohydrates: 1g
- Protein: 2g
Substitutions for ingredients:
- Pine nuts can be substituted with walnuts, almonds, or cashews.
- Parmesan cheese can be substituted with Pecorino Romano cheese or a combination of both.
- Extra-virgin olive oil can be substituted with another type of oil, such as grapeseed or avocado oil.
Variations:
- Add a handful of baby spinach leaves to the basil for a more vibrant green color and added nutrients.
- Substitute the basil with another herb, such as parsley or cilantro, for a different flavor profile.
- Add a squeeze of lemon juice for a tangy twist.
Tips and tricks:
- Toasting the pine nuts before adding them to the pesto will enhance their flavor.
- If the pesto is too thick, add a little more olive oil until desired consistency is reached.
- Store leftover pesto in an airtight container in the refrigerator for up to one week.
Storage instructions:
- Store leftover pesto in an airtight container in the refrigerator for up to one week.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the pesto in a small bowl or ramekin, garnished with a sprig of fresh basil.
- Use the pesto as a spread on crostini or bruschetta.
- Toss the pesto with hot pasta and serve immediately.
Garnishes:
- Fresh basil leaves
- Shaved Parmesan cheese
Pairings:
- Pesto alla Genovese pairs well with pasta, grilled chicken, fish, or vegetables.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caprese salad
Troubleshooting advice:
- If the pesto is too thick, add a little more olive oil until desired consistency is reached.
- If the pesto is too salty, add a little more cheese or a squeeze of lemon juice to balance the flavors.
Food safety advice:
- Make sure to wash the basil leaves thoroughly before using them in the recipe.
- Store leftover pesto in an airtight container in the refrigerator for up to one week.
Food history:
- Pesto alla Genovese originated in Genoa, Italy, and is traditionally made with basil, pine nuts, garlic, Parmesan cheese, and olive oil.
Flavor profiles:
- Pesto alla Genovese has a fresh, herbaceous flavor with a nutty undertone from the pine nuts and a salty kick from the Parmesan cheese.
Serving suggestions:
- Serve the pesto tossed with hot pasta, spread on crostini or bruschetta, or as a dip for vegetables or crackers.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Region: Italian