If pesto alla genovese is your favorite recipe for seasoning pasta in summer, try to prepare it either following the original recipe or with some small variations. Genoese pesto is quick and easy to prepare. The important thing is to have fresh basil and quality extra virgin olive oil available, even better if produced on the Ligurian Riviera.
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If the Pesto alla Genovese is your favorite recipe for seasoning pasta in summer, try to prepare it both following the original recipe and with some small variations. The Pesto alla Genovese it is quick and easy to prepare. The important thing is to have fresh basil and quality extra virgin olive oil available, even better if produced on the Ligurian Riviera.
Follow the original recipe of Genoese pesto or one of its many variations to experiment with.
Index
Genoese pesto, the original recipe
The real Genoese pesto is prepared in a mortar with fresh basil to be washed in cold water, Ligurian extra virgin olive oil, garlic, PDO Parmigiano Reggiano and PDO pecorino, pine nuts and coarse salt. Here is the recipe to follow.
Vegan Genoese pesto
Il vegan pesto alla genovese it is prepared without grated cheese. In this case you can increase the quantity of pine nuts to give the pesto the right consistency. Or you can add nutritional yeast flakes and grated cheese in a vegetable version. Here the recipe.
Read also: EASY VEGANE RECIPES FOR ALL FLAVORS
Photo source: Vegano Gourmand
Genoese pesto without garlic
Genoese pesto can be prepared without garlic if you don't like this ingredient, with a little modification. Compared to the original recipe you will not have to add garlic and if you still want to give the pesto a strong taste you can add some walnuts. Here the recipe.
Read also: 12 WAYS TO USE PESTO ALLA GENOVESE BEYOND PASTA
Photo source: Babe's kitchen
Genoese pesto with Thermomix
Use the kitchen robot it is convenient for preparing Genoese pesto especially when you have to use a large amount of ingredients, for example because you would like to stock up on pesto to freeze for the winter. Here the recipe.
Read also: 10 ALTERNATIVE RECIPES TO TRADITIONAL PESTO
Photo source: Throw the pasta
Genoese pesto without mortar
Those who do not have a mortar available and not even a food processor will be able to prepare Genoese pesto with a very common mixer and keep the same ingredients as the original version. Here the recipe.
Photo source: Fragolosi
Delicate Genoese pesto
If you want to prepare a Genoese pesto with a slightly less intense taste than usual but still inserting garlic among the ingredients you will have to follow the trick of adding some cream to your recipe. Here all the instructions.
Genoese pesto with green beans
One of the many variations of pesto alla genovese involves adding green beans which will be blended together with basil and other typical ingredients to prepare the pesto after cooking. Here the recipe.
Photo font: Dbd
Genoese pesto with potatoes
get ready there trofie with pesto do not forget to add some boiled potatoes and, if desired, also some green beans already cooked when you use it as a condiment. Here is a Ligurian recipe that is easy to propose in your home. Here the recipe.
Read also: 10 TASTY RECIPES WITH POTATOES
Photo source: Cookaround
Genoese pesto with walnuts
To prepare a variant of the classic Genoese pesto you can replace the pine nuts with walnuts or simply use walnuts as an additional ingredient. Here is the recipe to follow.
Photo source: Grandma's recipes
Genoese pesto with almonds
If you love them almonds you can add a handful of them to your homemade Genoese pesto or substitute them for pine nuts when you don't have them at hand. The pesto with almonds is very delicate. Here the recipe.
Photo source: Sara's rainbow
Genoese pesto with courgettes
Adding zucchini to pesto alla genovese is a very simple trick to prepare more pesto when you have little fresh basil available. In addition, there is no need to cook the zucchini, you can blend them raw without any problems. Here is an example.
Photo font: Misya
What are your personalized recipes for preparing pesto at home?
Marta Albè
