How to make Pesto Super-Quick Pasta Sauces
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Date: 2020-05-11
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Comments and reviews: 10
mauriziofava1
PESTO in Italy (and all over the world, if you want to use this Italian word) is a hand made cold sauce, made with fresh ingredients. The name means crushed by a pestle in a mortar. There are several kind of pesto, according the ingredients you can use, and the italian region where you are. But the real PESTO, the classic recipe, is PESTO GENOVESE, from Genoa, made with fresh basil and garlic and pecorino and parmigiano cheese and pine nuts and pure olive oil EVO (extra vergine d'oliva) and NO MORE. In my opinion, nobody in Italy use sage for other regions' pesto, as it is too bitter tasting. Sometime you can find marjoram, or rocket, or other herbs.
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PESTO in Italy (and all over the world, if you want to use this Italian word) is a hand made cold sauce, made with fresh ingredients. The name means crushed by a pestle in a mortar. There are several kind of pesto, according the ingredients you can use, and the italian region where you are. But the real PESTO, the classic recipe, is PESTO GENOVESE, from Genoa, made with fresh basil and garlic and pecorino and parmigiano cheese and pine nuts and pure olive oil EVO (extra vergine d'oliva) and NO MORE. In my opinion, nobody in Italy use sage for other regions' pesto, as it is too bitter tasting. Sometime you can find marjoram, or rocket, or other herbs.
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Alex
I have sage growing in my yard right now. I am going to pick up some walnuts and try this. We love traditional pesto with basil and pecorino. I think this is going to be great. I love lemon in food. Left overs heated with cheddar sounds yummy. I can't wait. Thanks for the idea. I'll let you know what I think. Your video was very nice to watch. It's easy to view when the ladies are beautiful. Siete molto belle.
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I have sage growing in my yard right now. I am going to pick up some walnuts and try this. We love traditional pesto with basil and pecorino. I think this is going to be great. I love lemon in food. Left overs heated with cheddar sounds yummy. I can't wait. Thanks for the idea. I'll let you know what I think. Your video was very nice to watch. It's easy to view when the ladies are beautiful. Siete molto belle.
reply
hoorahforsnakes
that advert makes no sense! he texts her a message that just says 'later' he then gets held up shopping, neither of them rings the other, or eve just another text; she then goes to HIS HOUSE without arranging a time, gets bored and instead of asking him where he is, just leaves a post-it on the door. because that is such a great communication tool. also that guys face makes me want to punch him
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that advert makes no sense! he texts her a message that just says 'later' he then gets held up shopping, neither of them rings the other, or eve just another text; she then goes to HIS HOUSE without arranging a time, gets bored and instead of asking him where he is, just leaves a post-it on the door. because that is such a great communication tool. also that guys face makes me want to punch him
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CharlineLikesC
Pesto in the ice cube tray is an awesome inspiration - I will have to try this! I like Pesto to flavour all kinds of things - rice, couscous, scrambled eggs, vegetables. In my student kitchen I don't have a lot of spices or possibilities to get flavour at the things, but Pesto from the jar improves a lot of dishes: )
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Pesto in the ice cube tray is an awesome inspiration - I will have to try this! I like Pesto to flavour all kinds of things - rice, couscous, scrambled eggs, vegetables. In my student kitchen I don't have a lot of spices or possibilities to get flavour at the things, but Pesto from the jar improves a lot of dishes: )
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hoorahforsnakes
its because parmesan is a copyrighted name, in the same way that champaine is. i tend to go for the stuff labelled 'italian hard cheese' or something along those lines. it essentially the same thing, but is a lot cheaper because it doesn't have to be made in the same region
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its because parmesan is a copyrighted name, in the same way that champaine is. i tend to go for the stuff labelled 'italian hard cheese' or something along those lines. it essentially the same thing, but is a lot cheaper because it doesn't have to be made in the same region
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BillyBob
To elevate this to a whole new level. Make the pesto slightly thicker by using less oil and instead add a ladlespoon full of the hot pasta water to it. The heat and saltiness from the pasta water will gently cook the sage and also the starch will make it silky smooth.
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To elevate this to a whole new level. Make the pesto slightly thicker by using less oil and instead add a ladlespoon full of the hot pasta water to it. The heat and saltiness from the pasta water will gently cook the sage and also the starch will make it silky smooth.
reply
Avrixhatter
I just made this for a late lunch, in Chicago for my friends also foodies. I really hate this fast dish stuff. We love craft and with hidden skills. With these two. i do not see much of that here. I'll take craft over a simply lifeless speedy dishes any day.
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I just made this for a late lunch, in Chicago for my friends also foodies. I really hate this fast dish stuff. We love craft and with hidden skills. With these two. i do not see much of that here. I'll take craft over a simply lifeless speedy dishes any day.
reply
Aziz
It looks fantastic! I just have 3 questions: Can I use dried sage or basil instead of the fresh ones? (because it's not available in our area) If I can't, what can I use instead? And if I can, what else do I have to do to make it like the fresh one?
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It looks fantastic! I just have 3 questions: Can I use dried sage or basil instead of the fresh ones? (because it's not available in our area) If I can't, what can I use instead? And if I can, what else do I have to do to make it like the fresh one?
reply
Amber
I am going through food tube looking for some new recipes to try out, and I found this one! I have never heard of a sage and walnut pesto, but it sounds incredible and I can't wait to give it a try! Thank you so much for the recipe! :)
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I am going through food tube looking for some new recipes to try out, and I found this one! I have never heard of a sage and walnut pesto, but it sounds incredible and I can't wait to give it a try! Thank you so much for the recipe! :)
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Matteo
Why cool the pasta under cold water and after whisk in the hot pan? You can put pasta in a bowl and whisk with cold pesto, the hot pasta enhances the flavor of the pesto and not ruin it with the strong heat of the pan.
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Why cool the pasta under cold water and after whisk in the hot pan? You can put pasta in a bowl and whisk with cold pesto, the hot pasta enhances the flavor of the pesto and not ruin it with the strong heat of the pan.
reply
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