UPLOADED/REDIRECTED Simply Seasonal: Pesto alla Genovese
Photography by Adam Milliron // Styling by Ana Kelly
Liguria is one of the 20 regions located on the coast of the Liguria Sea in northeast Italy. Genoa is the capital of Liguria and is famous for their basil leaf. Genovese Pesto originated from this town in the 16th century. The word pesto comes from the Genovese word pestâ, which means, “to grind basil leaves with other ingredients.” - Yvonne Hennigan
Pesto alla Genovese
Ingredients
2 cups packed basil leaves
¾ - 1 cup Parmesan-Reggiano cheese
¼ - ½ cup Pecorino Romano cheese
1 tsp. sea salt
¼ cup pine nuts
1 to 2 cloves of peeled garlic
½ cup extra virgin olive oil
Pasta
8 oz. bag of pappardelle pasta from Handmade Pasta by Yvonne
To prepare the pesto:
Combine all the ingredients, except the olive oil, in a food processor and process until ingredients are combined. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary. Add a pinch of salt and pulse a few times to incorporate.
The pesto can be used immediately or frozen in small containers to use later. Do NOT place frozen pesto in the microwave to thaw! Thaw at room temperature. Place about 2 tbsp. of pesto in a serving bowl.
To prepare the pasta:
In a large 6- to 12-quart pot (do not use the strainer of a pasta pot) bring at least 6 quarts of water to a rapid boil. Add a large handful of salt to the boiling water. Add the 8 oz. of pappardelle pasta to the boiling water and time for exactly 2 minutes.
When finished do NOT strain the pasta. Using tongs, remove the dripping pasta from the boiling water one scoop at a time and place in the serving bowl on top of the pesto. Gently toss the pasta with the pesto after each additional tong full of pasta. More pesto may be added as desired.
If necessary, add a small amount of the hot reserved pasta water to loosen the mixture. A small amount olive oil may also be added. Serve immediately with freshly grated Parmesan cheese on the side.
Serves 3 to 4
While you’re at it, why not try Yvonne Hennigan’s Bolognese sauce, or her Multicolor Fettuccine with Black Trumpet Mushroom Sauce.
STORY BY KATE BENZ // PHOTOGRAPHY BY ADAM MILLIRON
STYLING BY ANA KELLY // Recipes by Yvonne Hennigan
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