barilla pesto genovese recipe

With the blender still running, gradually add enough oil to form a smooth and thick consistency. Pesto may also be frozen in the same manner in small quantities for use at a later date.) 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. At that time, pesto Genovese had a reputation of a working class dish, since all … Barilla Pesto Alla Genovese l use in my pasta dishes and it tastes amazing,I add chicken,sun-dried tomatoes and olives with the sauce and l have a fantastic meal. Bring a large pot of salted water to a boil. An 1863 cookbook La Cucinera Genovese featured the first modern-style pesto recipe, which consisted of garlic, basil or marjoram and parsley, grated Dutch and Parmigiano cheese, pine nuts, butter, and oil. mom70876 said 19 Apr 2017 Season the pesto with more salt and pepper to taste. Transfer the pesto to a medium bowl and stir in the cheese.

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