My blog could not miss out on the tasty and CREAMY GENOVESE PESTO.

A sauce from the Ligurian cuisine that has become famous worldwide in the last 20 years.

Its origin derives from chopped-up garlic used in the Roman Empire to flavor meat and fish. Basil leaves were also used. Over the years, it has been enriched with other ingredients such as Parmigiano, Pecorino, and Pinoli. The first written recipe of Pesto Genovese appears in the “Cuciniera Genovese” in 1863. In Giovanni Battista Ratto’s recipe (1870), the pesto is unequivocally presented as a sauce for pasta.

Pesto is traditionally served with trofie, trenette, and potato gnocchi, but you can use any type of pasta, long or short. Just remember that the dough should be pretty thick to compensate for the pesto’s flavor.

 In ancient times, but still present today, to maintain the freshness and fragrance of essential oils, people must crush basil leaves with garlic with a pestle; movements must tear the basil leaves.

Its preparation is not simple because it is necessary to respect the doses of the ingredients, which must be of quality, and the order in which they are mixed. Pesto is part of the Ligurian traditional food products, and there is a specification of the Genoese Pesto Consortium, which establishes how to prepare the traditional recipe.

Pesto alla genovese

Description

Genovese Pesto or Pesto alla Genovese is the classic basil-based pesto sauce originating from the Liguria region of northern Italy, particularly from the city of Genoa. It's one of the most famous and beloved Italian sauces worldwide.

Ingredients

Cooking Mode Disabled

Instructions

    • Wash the basil leaves and dry them well without breaking them.
    • Pound the garlic in the mortar and then add the coarse salt.
    • Put the basil leaves a little at a time and crush them in a circular motion so as to break up the leaves gradually.
    • After having crushed all the basil, add the pine nuts and continue to pound with force to break them into small pieces.
    • Add the pecorino and the grated Parmigiano to the mixture, and towards the end, add the oil and mix everything. It is ready to season your pasta.

Note

If you don’t have to use it immediately, cover it with olive oil and transparent kitchen film, and put it in the fridge for a few days, no more.

Keywords: Genovese Pesto, Pesto alla Genovese
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