{"id":125164,"date":"2023-02-13T16:17:42","date_gmt":"2023-02-13T10:47:42","guid":{"rendered":"https:\/\/www.imageantra.com\/the-easiest-and-most-traditional-pesto-sauce-recipe-that-seems-to-be-taken-from-nonnas-recipe-book\/"},"modified":"2023-02-13T16:17:42","modified_gmt":"2023-02-13T10:47:42","slug":"the-easiest-and-most-traditional-pesto-sauce-recipe-that-seems-to-be-taken-from-nonnas-recipe-book","status":"publish","type":"post","link":"https:\/\/www.imageantra.com\/the-easiest-and-most-traditional-pesto-sauce-recipe-that-seems-to-be-taken-from-nonnas-recipe-book\/","title":{"rendered":"The easiest and most traditional pesto sauce recipe that seems to be taken from nonna&#8217;s recipe book"},"content":{"rendered":"<div>\n<p>Italian cuisine is tasty, delicious, delicate and unique.  With an infinite range of possibilities, one of its most mythical dishes is green pesto pasta.  Today we show you the <strong>The most classic and traditional recipe for Genovese pesto<\/strong>, with which to surprise your guests and transport them to boot country without having to leave home.  Easy and without losing its essence, this recipe will bring out the chef in you. <\/p>\n<p><!-- BREAK 1 --><br \/>\n<!--more--><\/p>\n<p><strong><em>P.S.<\/em><\/strong>  Today we show you the recipe for green pesto or Genovese pesto -a basil-based preparation-, however, we can also opt for red or Sicilian pesto -a dried tomato-based preparation-.  It goes well with any type of pasta (filled or not), as well as being the perfect sauce to enhance a vegetable lasagna. <\/p>\n<p><!-- BREAK 2 --> <\/p>\n<p><!-- recipe start --><\/p>\n<div class=\"article-asset-recipe\">\n<div class=\"asset-recipe\">\n<div class=\"asset-recipe-steps\">\n<div class=\"js-post-images-container\">\n<p>To get to work with this classic and delicious sauce, first of all we will separate the basil leaves from their stem -we will only use the leaves since the stem is bitter and spoils the final flavor-, we will wash them and dry them well.  To do it conscientiously, we will place them on a sheet of absorbent kitchen paper and press lightly with the palm of the hand with another sheet of paper (but very carefully).  Removing all traces of water is an important step as this plant tends to rust very easily.  Any tear in the sheet could create a change in the color of our pesto.<\/p>\n<div class=\"article-asset-image article-asset-normal\">\n<div class=\"asset-content\">\n<div class=\"base-wrapper-image\" style=\"padding-top: 44.307692307692%;\"> <noscript><img decoding=\"async\" alt=\"Traditional Pesto Sauce 02\" src=\"https:\/\/i0.wp.com\/i.blogs.es\/3d25d7\/salsa-pesto-tradicional-02\/450_1000.jpg?w=788&#038;ssl=1\" data-recalc-dims=\"1\"\/><\/noscript> <\/div>\n<\/p><\/div>\n<\/div>\n<p>While we let the leaves dry, we will peel the garlic cloves, cut them in two lengthwise and remove the germ.  Once this step is done, we will toast the pine nuts in a pan but without oil.  Immediately afterwards, we will place all the ingredients in the glass of a food processor, along with half the oil and a pinch of salt, and we will have to grind.<\/p>\n<p><!-- BREAK 3 --><\/p>\n<div class=\"article-asset-image article-asset-normal\">\n<div class=\"asset-content\">\n<div class=\"base-wrapper-image\" style=\"padding-top: 66.251830161054%;\"> <img decoding=\"async\" class=\"sf-lazy centro_sinmarco\" srcset=\"https:\/\/i0.wp.com\/i.blogs.es\/8d9b42\/salsa-pesto-tradicional-01\/450_1000.jpg?w=788&#038;ssl=1 450w, https:\/\/i.blogs.es\/8d9b42\/salsa-pesto-tradicional-01\/650_1200.jpg 681w, https:\/\/i.blogs.es\/8d9b42\/salsa-pesto-tradicional-01\/1024_2000.jpg 1024w, https:\/\/i.blogs.es\/8d9b42\/salsa-pesto-tradicional-01\/1366_2000.jpg 1366w\" src=\"https:\/\/i0.wp.com\/i.blogs.es\/8d9b42\/salsa-pesto-tradicional-01\/450_1000.jpg?w=788&#038;ssl=1\" alt=\"Traditional Pesto Sauce 01\" data-recalc-dims=\"1\"\/><noscript><img decoding=\"async\" alt=\"Traditional Pesto Sauce 01\" src=\"https:\/\/i0.wp.com\/i.blogs.es\/8d9b42\/salsa-pesto-tradicional-01\/450_1000.jpg?w=788&#038;ssl=1\" data-recalc-dims=\"1\"\/><\/noscript> <\/div>\n<\/p><\/div>\n<\/div>\n<p>When we achieve a porridge-like texture and no pieces of pine nuts or basil can be seen, we will stop grinding to add the rest of the oil.  Once added, we will grind again to integrate everything et voil\u00e0.  We will have our traditional pesto sauce. <\/p>\n<p><!-- BREAK 4 -->\n   <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe end --><\/p>\n<h2>With what to accompany the basil pesto<\/h2>\n<p>Versatile and delicious, this sauce allows us to accompany it in many different ways.  It can become the best accompaniment for pasta, we can dress salads and even praise bland chicken.  Also, we can spread this pesto on a good loaf from an artisan bakery. <\/p>\n<p><!-- BREAK 5 --><\/p>\n<p>Photos |  Augustinus Martinus Nopp\u00e9, Direct to the palate<\/p>\n<p><!-- BREAK 6 -->\n <\/div>\n","protected":false},"excerpt":{"rendered":"<p>Italian cuisine is tasty, delicious, delicate and unique. With an infinite range of possibilities, one of its most mythical dishes is green pesto pasta. Today we show you the The most classic and traditional recipe for Genovese pesto, with which to surprise your guests and transport them to boot country without having to leave home.<\/p>\n","protected":false},"author":17,"featured_media":125165,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[21713],"tags":[11100,22332,23054,33737,33736,20916,20404,12167,20684,20218],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/i.blogs.es\/4b3285\/como-preparar-salsa-pesto-tradicional\/840_560.jpg?fit=%2C&ssl=1","_links":{"self":[{"href":"https:\/\/www.imageantra.com\/wp-json\/wp\/v2\/posts\/125164"}],"collection":[{"href":"https:\/\/www.imageantra.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.imageantra.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.imageantra.com\/wp-json\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"https:\/\/www.imageantra.com\/wp-json\/wp\/v2\/comments?post=125164"}],"version-history":[{"count":0,"href":"https:\/\/www.imageantra.com\/wp-json\/wp\/v2\/posts\/125164\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.imageantra.com\/wp-json\/wp\/v2\/media\/125165"}],"wp:attachment":[{"href":"https:\/\/www.imageantra.com\/wp-json\/wp\/v2\/media?parent=125164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.imageantra.com\/wp-json\/wp\/v2\/categories?post=125164"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.imageantra.com\/wp-json\/wp\/v2\/tags?post=125164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}