Il pesto pronto per condire. Il pesto alla genovese, pesto di basilico mi raccomando,è una salsa che va semplicemente aggiunta alla pasta e non saltata in padella. Ebbene sì: mi è capitato, e devo dire anche non così raramente come potreste pensare, di vederlo saltare in padella assieme alla pasta e uscire un disastro. Per cui ricordate: si appoggia semplicemente sulla pasta e poi si mescola delicatamente!
A nice plate of fusilli with Genoese pesto. Not exactly my classic pasta to season with Genoese pesto but still excellent because the sauce stops abundantly between its coils. Unfortunately the pesto was a little too liquid and I had to add a little too much grated cheese. The photo and the dish were good anyway.
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There are so many posts on this site about Genoese pesto but I don't think you can find any with this type of pasta. I'll link you to another nice article, written by Loris, on how to prepare this sauce. For which types of pasta to use, all you have to do is scroll down the page and consult the linked articles and you'll see that I suggest at least ten.
A nice plate of pasta, fusilli, with Genoese pesto – Une belle assiette de pâtes, fusilli, au pesto génois – Un buen plato de pasta, fusilli, con pesto genovés – Um bom prato de massa, fusilli, com pesto genovês – Ein schöner Teller mit Nudeln, Fusilli, mit genuesischem Pesto – Một đĩa mì ống ngon, fusilli, với sốt xì dầu Genoese – 一盘美味的意大利面、螺丝粉和热那亚香蒜沙司 – パスタ、フジッリ、ジェノバ ペストの素敵なプレート
A jar of fresh Genoese pesto. Pesto is one of the most used pasta sauces in the world. In fact, if I'm not mistaken, it is the second most used sauce after tomato sauce. Since I live in Liguria, obviously, I always make it fresh at home. For reasons of time I never use a stone mortar (which I have at home, like almost all Ligurians) but, don't be shocked, a blender. It may not be made in the healthiest and most correct way but the result, I assure you, is exceptional all the same.
I have so many posts on this one about fresh Genoese pesto that I'm linking you to another nice article, written by Loris, on how to make this sauce.
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A small jar of fresh Genoese pesto – Un petit pot de pesto génois frais – Un pequeño frasco de pesto genovés fresco – Um pequeno pote de pesto genovês fresco – Ein kleines Glas frisches Genueser Pesto – Một lọ nhỏ pesto Genoa tươi
Artistic spaghetti with pesto. Perhaps the title may seem a little exaggerated but in my opinion this dish has something artistic about it. One of the most classic dishes of Liguria, one of the most well-known (and imitated) in the world. In this very soft shot, the freshly drained spaghetti are wrapped (cold, mind you) in this green sauce that will cover the surfaces in a few minutes.
There are so many posts on this site about Genoese pesto but I don't think I've mentioned one with artistic spaghetti al pesto. I'll link you to another nice article, written by Loris, on how to prepare this sauce. For what types of pasta to use, all you have to do is scroll down the page and consult the linked articles and you'll see that I suggest at least ten.
Do you want to have fresh Basilico Genovese Dop directly to your home throughout Italy? Check out this offer for you.
Do you like pesto alla genovese? Add a comment or go to the bottom of the site to read what other visitors have written.
Artistic spaghetti with pesto at home – Spaghetti artistique au pesto à la maison – Artísticos espaguetis caseros al pesto – Espaguete caseiro artístico com pesto – Künstlerische Spaghetti mit Pesto zu Hause – Spaghetti nghệ thuật với pesto tại nhà – 艺术自制意大利面配香蒜酱 – ペストの芸術的な自家製スパゲッティ
Gnocchi with basil pesto. They are one of the most classic pasta dishes of Ligurian cuisine and I like them very much. The gnocchi are made of potatoes and are bought (semi-fresh although it is not difficult to make them at home) while the pesto is strictly made at home. I specified basil in the title because on the net you can find many dishes seasoned with pesto which is anything but made with basil.
There are already several posts on the site with this sauce, although perhaps few, as beautiful, as gnocchi with basil pesto. Here, you can find the recipe written by Loris (my dad). The gnocchi, as I already wrote, were semi-fresh produced by Pastificio Novella of Sori. I am pleased to mention the pasta factory which is one of the excellences of our territory of Eastern Liguria.
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The first example was, in Roman times, the Moretum, described by Virgil. The first recipe for pesto dates back to the nineteenth century, although it certainly owes its origins to older pounded sauces such as the agliata (a Ligurian version of the classic agliata), made with garlic and walnuts, popular in Liguria during the maritime republic of Genoa, and the French pistou. Continue and learn more on Wikipedia
Genoese-style fresh basil pesto – Pesto de basilic frais façon génoise – Pesto de albahaca fresca al estilo genovés – pesto de manjericão fresco ao estilo genovês – Pesto mit frischem Basilikum nach genuesischer Art – Húng quế tươi kiểu ngỗng – 热那亚式新鲜罗勒香蒜沙司 – ジェノバ風フレッシュバジルペスト
Spaghetti with homemade Genoese pesto. Finally home after four months away. Finally the favorite dishes that I missed so much, especially during the last difficult month, are back, especially in the last difficult month. Even though I am in self-isolation and my parents manage to pass me food with some difficulty (they leave it outside the door to avoid contact), my favorite dishes are never missing. Today spaghetti with pesto. Mom prepared the sauce, I did the rest (how hard it is to put the water on, you will say…)!
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Obviously they were excellent and I'll show them to you:
The basic ingredients of this typical Ligurian sauce are basil, garlic, olive oil, grated cheese and pine nuts. Now I want to describe some details about some of these ingredients, details that are accompanied by memories of my childhood and of my maternal grandparents, true Continua e approfondisci la ricetta di Loris
Spaghetti with basil pesto, the most typical pasta dish of Liguria – Spaghetti au pesto de basilic, le plat de pâtes le plus typique de la Ligurie – Espaguetis con pesto de albahaca, el plato de pasta más típico de Liguria – Esparguete com pesto de manjericão, o prato de massa mais típico da Ligúria – Spaghetti mit Basilikumpesto, das typischste Nudelgericht Liguriens – Mỳ Ý với rau húng quế, món mỳ đặc trưng nhất của vùng Liguria – 意大利面配罗勒香蒜酱，利古里亚最典型的意大利面 – リグリアの最も典型的なパスタ料理、バジルペストのスパゲッティ
Spaghetti with Genoese pesto. The Ligurian sauce par excellence, one of the most famous in the world, with spaghetti. It is not the most famous type of pasta that is used to accompany (even more classic are trenette, corsetti, trofie or mandilli) but they are equally good. I tried to create a somewhat special photo for this truly exceptional dish.
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Pesto is obtained by crushing (mixing under pressure) basil with salt, pine nuts and garlic, all seasoned with parmesan, fiore sardo and extra virgin olive oil. It is therefore a raw sauce, or a compound in which the ingredients are mixed cold, not cooked. For this characteristic the ingredients do not lose their original organoleptic characteristics. Continue and learn more on Wikipedia
Spaghetti with Genoese basil pesto – Spaghetti au pesto de basilic génois – Espaguetis con pesto de albahaca genovesa – Espaguete com pesto de manjericão genovês – Spaghetti mit genuesischem Basilikumpesto – Mỳ Ý với pesto húng quế Genova – 意大利面配热那亚罗勒香蒜酱 – ジェノババジルペストのスパゲッティ
A nice plate of gnocchi with Genoese pesto. What more can I say? Those who know what's in the photo don't need any further explanations. This is my favorite dish at home, I think ever. Homemade Genoese pesto (made by my mother) and fresh potato gnocchi (practically fresh because they come from the pasta factory). This shot has everything of this typical Genoese dish: taste, color and tradition!
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Do you like pesto gnocchi? Add your own comment or go to the bottom of the site to read what other visitors have written.
The first example was, in Roman times, the Moretum, described by Virgil. The first recipe for pesto dates back to the nineteenth century, although it certainly owes its origins to older pounded sauces such as the agliata (a Ligurian version of the classic agliata), made with garlic and walnuts, popular in Liguria during the maritime republic of Genoa, and the French pistou. Continue and learn more on Wikipedia
Genoese-style fresh basil pesto – Pesto de basilic frais façon génoise – Pesto de albahaca fresca al estilo genovés – pesto de manjericão fresco ao estilo genovês – Pesto mit frischem Basilikum nach genuesischer Art – Húng quế tươi kiểu ngỗng – 热那亚式新鲜罗勒香蒜沙司 – ジェノバ風フレッシュバジルペスト
Trofie with pesto, potatoes and green beans. Perhaps my favorite pasta. The excellent Genoese pesto with a sprinkling of grated cheese. I tasted this dish last night at Turin (review on TripAdvisor), in Sestri Levante and I have to say it wasn't bad at all. Generous portion and very good pesto. I recommend it if you are in the center of Sestri Levante, even in winter!
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Do you like pasta with basil pesto? Add your own comment or go to the bottom of the site to read what other visitors have written.
Pesto is obtained by crushing (mixing under pressure) basil with salt, pine nuts and garlic, all seasoned with parmesan, Fiore Sardo and extra virgin olive oil. It is therefore a raw sauce, or a compound in which the ingredients are mixed cold, not cooked. For this characteristic the ingredients do not lose their original organoleptic characteristics. Continue and learn more on Wikipedia
The pasta called trofie with Genoese pesto and potatoes and green beans – Les pâtes appelées trofie au pesto génois et pommes de terre et haricots verts – La pasta llamada trofie con pesto genovés y patatas y judías verdes – A massa chamada trofie com pesto genovês e batatas e feijão verde – Die Pasta namens Trofie mit genuesischem Pesto und Kartoffeln und grünen Bohnen – Món mì gọi là trofie với bánh mì Genoese pesto, khoai tây và đậu xanh – 名为 trofie 的意大利面配热那亚香蒜酱、土豆和青豆 – ジェノバのペストとジャガイモと緑の豆が入ったトロフィーと呼ばれるパスタ
Fish ravioli with pesto. First time ever that I tasted this type of dish because I normally don't mix the two flavors. Usually, or at least until now, I have always eaten fish ravioli with fish sauce and pesto with non-filled pasta. A few nights ago, at the good Sestrese restaurant Delfino Bianco (I can't find an official website, I'll leave you the link at Tripadvisor), I tasted this dish and I must say that it satisfied my palate. Obviously, for my tastes, perhaps at least double would have been needed but you know that with the fish ravioli, at least in my area, the dishes are of the gourmet-tasting type.
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Ravioli are a typical product of Italian cuisine. They can be described as squares or rounds of egg pasta folded to contain a filling of meat, fish, vegetables or cheese, depending on the various local recipes. The ravioli can be served in broth or dry accompanied by sauces or gravies. The choice also depends on the type of filling. Continua e approfondisci si Wikipedia
Fish ravioli with basil pesto – Raviolis de poisson au pesto de basilic – Ravioli de pescado con pesto de albahaca – Ravióli de peixe com pesto de manjericão – Fischravioli mit Basilikumpesto – Ravioli cá với sốt húng quế – 罗勒香蒜鱼馄饨 – 魚のラビオリ バジルペスト添え
