Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, pesto. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Pesto (Italian: [ˈpesto], Ligurian: [ˈpestu]), or to refer to the original dish pesto alla genovese (Italian pronunciation: [ˈpesto alla dʒenoˈveːse, -eːze]), is a sauce originating in Genoa. There are two forms — pesto alla genovese and pesto alla siciliana— and they come from Genoa and Sicily, respectively. While these and other recipes Pesto alla genoese is made with garlic, salt, extra virgin olive oil, Pecorino Sardo cheese, and Genoese basil.
Pesto is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Pesto is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have pesto using 7 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Pesto:
- Take 1 cup packed fresh basil leaves
- Prepare 1/4 cup shredded parmesan cheese
- Take 1/4 cup olive oil
- Make ready 1/4 cup pine nuts
- Prepare 2 clove garlic, minced
- Get 1 pinch pepper
- Get 1 pinch salt
Need to use up a jar of pesto? Here are some great meal ideas using pesto so your vibrant, punchy sauce doesn't go to waste. An Italian dark green sauce for pasta originating in Genoa. It's made from pine nuts blended with fresh basil, parmesan or pecorino cheese, garlic and olive oil.
Instructions to make Pesto:
- Toast pine nuts: place them in a skillet over medium heat until golden and fragrant. Cool.
- Place all but olive oil in food processor and turn it on. While running, drizzle the olive oil in until combined. Store in fridge.
Red pesto is made similarly but with either sun-dried tomatoes, grilled red peppers or pimiento.
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