Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, freezable genovese sauce (pesto). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Freezable Genovese Sauce (Pesto) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Freezable Genovese Sauce (Pesto) is something that I have loved my entire life. They’re nice and they look fantastic.
A Pesto Genovese Sauce for A Celebrated Genovese Dish My top favorite freezer meal/sauce/item is homemade pesto, (but lasagna comes a close second-and you?). Not only is pesto easy to make, but it freezes well because the olive oil in the sauce protects the herb from the frigid temperatures and icy freezer burn. Pesto is a traditional Italian sauce made by grinding ingredients together finely to create a vibrant and flavorful sauce.
To begin with this particular recipe, we have to first prepare a few components. You can have freezable genovese sauce (pesto) using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Freezable Genovese Sauce (Pesto):
- Take 100 grams Basil leaves
- Make ready 20 grams ◎ Pine nuts (or walnuts)
- Make ready 2 clove ◎ Garlic
- Take 25 grams ◎ Grated Parmesan cheese (or other grated cheese)
- Get 100 to 120 grams ◎Olive oil
- Take 1/2 to 1 teaspoon ◎ Salt
- Make ready 1 ◎ Coarsely ground black pepper
It's one of the sauces most used in our country and nowadays it's famous. Cover with a layer of olive oil and freeze it without cheese and butter in it. Add the cheese and butter when it is thawed, just before serving. Pesto should never be heated, so let it thaw in the refrigerator and come to room temperature before.
Instructions to make Freezable Genovese Sauce (Pesto):
- Wash the basil leaves. Put the basil leaves and pine nuts (or walnuts) in a food processor, and chop finely. If using walnuts, toast them in a frying pan first.
- Add the ◎ ingredients to the food processor. Process until finely chopped and it's done.
- Divide into small containers or Ziploc bags and freeze. Defrost in the refrigerator before using.
- This is hvivid's recipe "Shrimp and Mozzarella Cheese a la Genovese" pasta. It tastes great!
The most basic, most traditional pesto is this basil-based one that was invented in Genoa, in northern Italy; it's bright green and wonderfully aromatic. Be sure to add your oil slowly, so that the sauce fully emulsifies - that is, all the ingredients bind together, creating a thick, uniform consistency. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. The pesto that most of the world knows as the one-and-only "pesto" is, in fact, just one of endless kinds."Pesto" means "pounded," from the verb pestare ("to pound"), because the old-fashioned way to make pesto (and the one that many cooks still swear by) is to pound the ingredients – a mixture of aromatic herbs, salt, garlic, olive oil, cheese, and sometimes nuts – with a mortar and pestle.
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