Genoese pesto sauce is the authentic Italian sauce, with basil, pinions, oil and garlic. In general, it is used to season pasta or salads, although it can also be used for meats and fish. On this occasion, we have decided to prepare a delicious plate of pasta to pesto genvese, ideal to surprise when we have guests. Stay in Recipesgatis to discover with us the steps to follow, learn how to make paste to pesto genvese and what variations exist. In addition, we share all our advice and tricks for a result of 10.
| 🚻 2 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients for paste to pesto genovese: |
| 160 grams of pasta 1 jet of olive oil 1 pinch of salt para the pesto genus :: 20 grams of pine nuts 30 grams of Parmesan cheese grated 50 grams of fresh basil 1 clove of garlic 80 milliliters of olive oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients for paste to pesto genovese:
1. boil the paste with a stream of oil and a pinch of salt to enhance its flavor. Depending on the type of pasta you use, the cooking time will be or less, although in general it usually is around 8-10 minutes.
2. While the pasta is cooked, prepare the pesto Genovese. To do this, it slightly threatens the pine nuts in a pan with very little oil. You can check the pesto recipe Genovese step by step here: maskery pesto.
3. crushed the pinions with chopped fresh basil, Parmesan cheese, chopped garlic clutch, olive oil and a pinch of salt. To get a more juicy pesto -pest paste, add a little more oil, in this way you will get a larger amount of sauce. Now, if you prefer a thicker sauce, leave the amounts as they are.
4. drains the pasta when ready and mix with the sauce. It immediately serves the paste recipe to pesto genvese to enjoy the hot dish. You can sprinkle a little more grated cheese or pinions. Likewise, to continue with the Italian recipes, we encourage you to prepare a salad to accompany.
