Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, authentic pesto genovese (basil sauce). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Authentic Pesto Genovese (Basil Sauce) is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Authentic Pesto Genovese (Basil Sauce) is something that I’ve loved my entire life.

Pesto is a traditional Italian sauce made by grinding ingredients together finely to create a vibrant and flavorful sauce. While the word pesto in Italian will often be heard referring to a variety of different dishes, most commonly around the world and here in the USA it is used to describe pesto alla genovese or basil pesto. The best part about making pesto alla genovese or. Crush garlic using a mortar and pestle.

To begin with this particular recipe, we have to first prepare a few components. You can cook authentic pesto genovese (basil sauce) using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Authentic Pesto Genovese (Basil Sauce):

1. Make ready 35 grams Fresh Basil
2. Prepare 45 grams Pine nuts
3. Get 15 grams Garlic
4. Prepare 20 grams Pecorino Romano (grated) or Parmesan
5. Prepare 100 ml Extra virgin olive oil
6. Take 1/2 tsp Lemon seasoning
7. Prepare 1 tsp each (substitute for the lemon seasoning: Krazy Salt or salt & black pepper)
8. Make ready 1 (Optional) Cashew nuts, walnuts etc…

A classic Italian sauce to take your pasta to the next level.. Basil pesto is a creamy sauce that belongs to the Italian culinary traditions and in particular, it originates in Genoa, the capital of Liguria's region. This delicious green paste is a versatile sauce good for many recipes besides the classic pasta with. Authentic homemade pesto is a gloriously simple, fresh, and makes a superb pasta sauce, condiment, and dip.

Instructions to make Authentic Pesto Genovese (Basil Sauce):

1. Wash the basil and pat any moisture off well with a paper towel. Roast the pine nuts in a pan until they get slightly browned.
2. Blend the basil, pine nuts, and garlic in a blender♬ When smooth, add ✿ (Pecorino Romano, extra virgin olive oil, lemon seasoning) and your favorite nuts etc…and blend until smooth.
3. The sauce is ready when smooth.
4. [Preserving method 1] It only stays good for about 1 week in the refrigerator, so freeze in a 70ml container 80% full.
5. [Preserving method 2] Cover the surface with olive oil. It will change color and go bad when it oxidizes.
6. [Preserving method 2] Place 2 tablespoons in plastic wrap and seal with a rubber band. It's half the amount of preserving as in method 1, so it is more convenient when you want to use a smaller amount.
7. This is the Lemon & Dill seasoning I use.
8. Collaboration[Pesto Genova Sashimi Cocktail Salad] It's surprisingly easy to eat even for those who don't like raw fish. - - https://cookpad.com/us/recipes/148422-pesto-genovese-sashimi-cocktail-salad - (see recipe)
9. Collaboration[Cream cheese & tuna dip] It's so useful! - - https://cookpad.com/us/recipes/148423-cream-cheese-tuna-paste - (see recipe)

This delicious green paste is a versatile sauce good for many recipes besides the classic pasta with. Authentic homemade pesto is a gloriously simple, fresh, and makes a superb pasta sauce, condiment, and dip. As soon as all the ingredients come together the smell is captivating and, for me, nostalgic. I could eat this by the spoonful. I love it on warm fresh bread, hot pasta, or on top of vine ripe summer tomatoes and fresh mozzarella.

So that is going to wrap it up for this exceptional food authentic pesto genovese (basil sauce) recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!