How to Make GENOVESE Pesto
Автор: Food Blink
Загружено: 2025-08-22
Просмотров: 638
Описание:
I started basil pesto in a mortar and pestle, then switched to a blender because my arm gave up 😅. I added basil, extra virgin olive oil and both cheeses straight into the blender and used short pulses so it stayed cool and bright green—no cream, no heating. Toss with spaghetti using a splash of starchy pasta water and finish off the heat with a small knob of butter for a silky, restaurant-style result.
Ingredients (4 servings):
50 g basil leaves
30 g pine nuts
60 g Parmesan + 40 g Pecorino (finely grated)
1 small garlic clove, pinch of salt
120–150 ml extra virgin olive oil (mild, fruity)
320–360 g spaghetti + 10–20 g butter
Method (short):
Mortar: salt + garlic → paste; add pine nuts.
Blender: basil + cheese + extra virgin olive oil go in; short pulses in batches.
Keep it cool (pause/scrape sides); don’t over-blend.
Toss spaghetti off heat with a little pasta water + butter → silky.
Pro tips: mild, fruity extra virgin olive oil; short pulses to avoid heat; never cook pesto.
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#pesto #pestopasta #spaghetti #italianfood #homecook #pasta #blender #oil #basil #foodblink #parmesan #pecorino
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