How to make pesto pasta / How to make pesto pasta / Genova basil
Basil, "pesto born in Genoa, Italy" Italy has pasta sauce that represents each region. The Ragu Bolognese sauce in Bologna and the basil pesto sauce called Genoa pesto are famous. The fresh smell of basil and the savory taste of pine nuts and cheese is a delicious sauce I usually cook with wide pasta such as linguine and trenette.
1 serving
Within 60 minutes
JeahwanShin
Ingredients
  • pine nut
    30g
  • Garlic
    2ea
  • basil
    100g
  • Parmesan cheese
    30g
  • Olive
    150g
  • If it's pasta
    100g
  • Potato
    50g
Video
Cooking Steps
STEP 1/13
Stir-fry pine nuts until golden brown.
STEP 2/13
Grind the Parmesan cheese.
STEP 3/13
Basil uses only leaves, not stems.
STEP 4/13
Mash garlic and pine nuts in mortar.
STEP 5/13
Add basil and mash.
STEP 6/13
When the basil is completely crushed, add the ground Parmesan cheese and mix.
STEP 7/13
Divide and mix the EV olive oil.
STEP 8/13
When finished, put it in a container and pour olive oil on top.
STEP 9/13
Boil based on 1L of water, 10g of salt, and 100g of noodles.
When the noodles are boiled, it is completed by rubbing them in pesto, so boil the al dente in the pasta bag for as long as it takes.
STEP 10/13
Cut the kkakkong and potatoes into 0.5cm thick pieces and boil them like ring guineas.
STEP 11/13
Boil the kkakkong slightly and take it out first and scoop out the potatoes and noodles together.
STEP 12/13
Add basil pesto and season with salt and pepper.
I control the concentration with olive oil
STEP 13/13
Mix well if you adjust the concentration with olive oil.
* To prevent oxidation and discoloration, place it in a container and pour olive oil over it. * I recommend making it with a mixer instead of mortar. It's harder than I thought.
Cooking review
5.00
score
  • 689*****
    score
    The first taste of boiled potato pasta!
    2020-03-07 20:49
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