Dine & Dash: Original Pesto Genovese - WDRB 41 Louisville News

Dine & Dash: Original Pesto Genovese

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Teresa Crocco from Catering by Teresa is in the studio to demonstrate how a quick and easy meal can be tasty and delicious at the same time.  Teresa shares her recipe for her original Pesto Genovese.

 

Original Pesto Genovese

2 oz. fresh basil leaves

1 tablespoon coarse salt

2 garlic gloves

1 tablespoon pine nuts

3 walnut halves

6 tablespoons Parmigiano Reggiano

2 tablespoons Pecorino

Approx. ¾ cup EVOO

The original method is to use marble mortar, but Food Processor will work by using the pulse setting. Using a food processor add the salt and basil and start pulsing, add the garlic, pine nuts and walnuts until you obtain a smooth paste. Add the cheese and the olive oil and mix well.

Cook pasta in plenty of lightly salted boiling water according to cooking instructions. Drain and mix a with a pesto sauce.

PESTO VARIATION:

Red Pesto

5 Plum Tomatoes

18 Fresh Basil Leaves

1 tablespoon pine nuts

1 tablespoon blanched almonds

2 garlic gloves

6 tablespoons pecorino cheese

Approx. ¾ cup EVOO

Mix ingredients using the same method as pesto Genovese.

Sicilian Pesto

Use red pesto recipe and add 4 oz. of Ricotta Cheese.

Arugula Pesto

2 oz. Fresh Arugula Leaves

2 garlic gloves

4 tablespoons grana padana

2 tablespoons pine nuts

3 walnut halves

1 tablespoon coarse salt

Approx. ¾ cup EVOO

Mix ingredients together same method as pesto.

 

Catering by Teresa

PO Box 17

Westport, KY 40077

502-648-9307 or http://cateringbyteresa.com/

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