Best Pesto Alla Genovese Recipes

PESTO ALLA GENOVESE

Steps:

• In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)
• Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Drain pasta, reserving 1/4 cup of the cooking liquid. In a large bowl, toss pasta with pesto. Add a little of the reserved cooking liquid if pasta seems to dry. Serve immediately.

VEGETABLE AND BEAN SOUP WITH PESTO: MINESTRONE ALLA GENOVESE AND SANDWICHES WITH ARUGULA AND HAM: PANINI CON RUCOLA E PROSCIUTTO

Steps:

• Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan. Add onion, potato and zucchini and season with salt and pepper. Cook 5 or 6 minutes alone, stirring frequently, then add the canned beans and the chicken stock. Cover the pot and bring the soup up to a boil.
• Preheat a panini grill or a heavy bottomed pan over medium heat. Build 4 panini: spread roll or bread with a couple ounces of cheese, then top with a few leaves of arugula and 2 slices of prosciutto for each sandwich. Place panini in sandwich press or onto hot, heavy bottomed pan. Top with another heavy skillet or a brick wrapped in foil to press sandwiches. Press sandwiches until crisp on both sides, 2 to 3 minutes on each side.
• When the soup is at a boil, remove the lid. Stir in the noodles and green beans and reduce heat to low. Simmer soup an additional 5 to 6 minutes then remove it from the heat.
• Combine basil, garlic, nuts and cheese in the food processor and turn it on. Stream in the extra-virgin olive oil and process until pesto is nearly smooth.
• Scrape the pesto into a small bowl. Add a ladle of the soup broth to thin the pesto, then add the pesto to the soup. Stir to combine and serve soup immediately with panini, for dipping.

MINESTRONE ALLA GENOVESE (WITH PESTO)

Steps:

• In a large saucepan, heat oil.
• Saute onion and garlic 2-3 minutes.
• Add cabbage, celery, and carrots. Saute 5 minutes.
• Add broth, water, tomato paste, and herbs. Partially cover pan and simmer 30 minutes.
• Add zucchini, beans, and salami; cook 15 minutes.
• Add pasta; cook until al dente.
• Add salt and pepper.
• Stir in pesto sauce just before serving.
• Serve in large bowls with grated cheese.

PESTO ALLA GENOVESE

Steps:

• Pound the basil, garlic, salt and pine nuts together in the mortar until they are a paste. Start by grinding the mass against the sides of the mortar, using a twisting motion of the pestle. Once everything has been reduced to a paste, you can start pounding.
• Slowly add the cheeses, about a tablespoon at a time, continuing to pound.
• Once the cheeses are fully incorporated, scrape it into a bowl and begin slowly adding the olive oil, stirring constantly.
• Transfer any leftovers into a sealable jar, and float a thin layer of oil on top.

GIADA'S CLASSIC PESTO (PESTO ALLA GENOVESE) - GIADZY

Steps:

• In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in the cheese. Season the pesto with more salt and pepper to taste.
• The pesto can be made 2 days ahead. Cover and refrigerate.

PESTO ALLA GENOVESE

Steps:

• Classic method: Place a few leaves of basil in a mortar. Add a clove of garlic and crush the leaves and garlic against the sides of the mortar using the pestle. Add a few more leaves of basil and another garlic clove, and repeat the process. Once you have crushed all of the basil and garlic, add the pine nuts. Crush until the basil, garlic, and pine nuts are well blended. Add a tablespoon of olive oil and combine with the ingredients in the mortar. Then add the Pecorino Romano a little at a time, stirring with a wooden spoon. Then stir in some more oil, a tablespoon at a time. Your goal is to have a thick, creamy sauce. If you choose not to use all of the oil, that is fine. Blender Method: Place all of the ingredients in a blender. Blend at high speed for 1 minute. Then lift the lid carefully, and scrape the sides of the blender cup using a rubber spatula. Check the consistency of the pesto, which should be thick and creamy. Blend for a few more seconds if you think the pesto should be a bit thinner, but don't overdo it. A few cooks, after making blender pesto, add a touch of heavy cream to the sauce, but this is not essential. Cook's Note: In Genova it is traditional to boil a peeled potato along with the pasta. This potato is then chopped into chunks and tossed with the pesto and pasta. The genovesi often add a few slivers of cooked string beans as well. Some cooks add a bit of hot water from the pasta pot to dilute the pesto just before it is tossed with the noodles.