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Pesto Alla Genovese Made With Roasted Pine Nuts Recipe

Pesto alla Genovese Made with Roasted Pine Nuts Recipe
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Serving : 1
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Prepare the ingredients before making Pesto alla Genovese Made with Roasted Pine Nuts in your home. Then, follow these steps below to serve Pesto alla Genovese Made with Roasted Pine Nuts for your family or friends.

Ingredients: Pesto alla Genovese Made with Roasted Pine Nuts

  • 100 grams Pine nuts
  • 100 grams Basil
  • 200 ml Olive oil
  • 1 clove Garlic
  • 1/2 tsp Gourmet salt
  • 70 grams Grated Cheese, Parmigiano-Reggiano or Pecorino
  • 1 Black pepper

How to Make Pesto alla Genovese Made with Roasted Pine Nuts

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Pesto alla Genovese Made with Roasted Pine Nuts in your home by yourself.

    Step 1
  • Roast the pine nuts. They're done when they brown. Wash the basil and dry. (I let it sit on a paper towel for a little while). Smash the garlic with a crusher etc. Grate the cheese.
  • Step 2
  • Place all of the ingredients, excluding the basil, into a food processor and mix. When combined, add the basil and spin it again. Then it's done. Optional: sprinkle with black pepper when you eat it.
  • Step 3
  • Genovese Toast. Spread on the genovese sauce, sprinkle on the parmesan cheese, and bake in the oven. It's so good.
  • Step 4
  • When you think of genovese, of course you think spaghetti. I used pecorino cheese for this dish.
  • Step 5
  • Scrambled Eggs. Simple and delicious.
  • Step 6
  • Omit the salt and cheese and add in olives. It's delicious and can be had as a snack when drinking.
  • Step 7
  • The flavor of the sweet red pepper really stands out in this cream sauce. It's a real Italian taste..
  • Step 8
  • Devil Spaghetti. Combine genovese, chili, and tomato. I love this pasta.
  • Step 9
  • Italian Sandwich. I used mozzarella cheese..
  • Step 10
  • I spread it on white fish.
  • Step 11
  • When storing it in a jar, don't add the cheese while making the sauce. Place it in a boiled (sterilized) jar. Pour in a tiny bit of olive oil on top to prevent oxidation.
  • Step 12
  • If freezing it, make it without cheese and place it in a freezer bag. Thin it out and place it in the freezer. Break off the amount you will be using and return it to room temperature. Use it as is if cooking with it.
  • Step 13
  • Seasonal Green Asparagus. It goes very well with these.
  • Step 14
  • The crust dough is made with corn grits and so crisp. Genovese and margarita pizza.
  • Step 15
  • Caprese with Pesto alla Genovese. It's refreshing when topped with balsamic vinegar.
  • Step 16
  • Mix with homemade bread flour, spread it on top of meat, and bake it for a delicious herb bread crumb coating.
  • Step 17
  • You can also add asparagus to the spaghetti. Top with shaved mature parmesan cheese.
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