Genovese Recipe
Make Genovese Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Pesto Sauce
Garnish
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring water to a rolling boil and add 1 tablespoon of salt.
- 2
Cook Pasta
Add 400 g of linguine or spaghetti to the boiling water and cook according to package instructions until al dente. Stir occasionally to prevent sticking.
- 3
Drain Pasta
Once cooked, reserve about 1 cup of pasta water, then drain the pasta and set aside.
Making Pesto Sauce
- 4
Prepare Ingredients
In a food processor, combine 100 g of fresh basil leaves, 50 g of pine nuts, and 2 garlic cloves.
- 5
Blend Ingredients
Pulse the mixture until it is finely chopped.
- 6
Add Cheese and Oil
Add 50 g of grated Parmesan cheese and 120 ml of extra virgin olive oil to the food processor. Blend until smooth.
- 7
Season Pesto
Add 1 tsp of salt and blend again until incorporated. Adjust seasoning to taste.
Combining and Serving
- 8
Combine Pasta and Pesto
In the pot used for the pasta, add the drained pasta and pesto sauce. Toss to combine, adding reserved pasta water as needed to achieve desired consistency.
- 9
Garnish
Serve the pasta in bowls, garnished with fresh basil leaves, 20 g of toasted pine nuts, and 30 g of shaved Parmesan cheese.
- 10
Enjoy
Serve warm and enjoy your delicious Genovese pasta!
