Transfer the pesto to a medium bowl and stir in the cheese. At that time, pesto Genovese had a reputation of a working class dish, since all … Pesto may also be frozen in the same manner in small quantities for use at a later date.) mom70876 said 19 Apr 2017 An 1863 cookbook La Cucinera Genovese featured the first modern-style pesto recipe, which consisted of garlic, basil or marjoram and parsley, grated Dutch and Parmigiano cheese, pine nuts, butter, and oil. In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Season the pesto with more salt and pepper to taste. Bring a large pot of salted water to a boil. Barilla Pesto Alla Genovese l use in my pasta dishes and it tastes amazing,I add chicken,sun-dried tomatoes and olives with the sauce and l have a fantastic meal.


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