Fettuccine are not ok for pesto alla genovese. You should use trenette , bavette , or ,even better, trofie. Pasta with no eggs.
That green-white-red flag style looks a bit cheesy. I have never seen.
AvoidingCape
Don’t listen to that guy. My paternal side of the family is from Liguria and we eat pesto with whatever pasta we feel like having. Cherry tomatoes for color are fun, but honestly they feel a bit out of place, taste wise. Looks great though. I suggest you try pesto with boiled/steamed potatoes and green beans, which is a very traditional addition. Also, the pesto looks a bit rough, did you use a food processor or low power blender? I always make a ton and I don’t have the time to pound it, and I found the only way to make really smooth pesto is either a powerful blender (at least Vitamix level) or taking your time with an immersion blender while keeping the mixture as cold as possible to avoid oxidation.
AIPA-
Looks good, generally I don’t go for extra parmesan on top of the pesto (one of the ingredients is already parmesan), but that’s just personal taste. Buon appetito 😋
P.s. what you made is pesto alla genovese, but if you really like tomatoes there are a thousand ways of making different pestos, i am sure you will find some recipes which include tomatoes (especially dried tomatoes). Tomato on pesto is not a match, but i don’t care because cherry tomato is the best type and is always good 😉
nevergonnasaythat
Mah
Comfortable-Law-8332
That’s a slur you shouldn’t say that
Meewelyne
I would surely have a bite! Looks good 🤤
NardDwag
That looks amazing
Francesco6618
As Italian living in Italy doesn’t look bad. I would suggest to use sliced tomatoes AND, if you want to use it (the tomatoes) to do a cold dish using orecchiette instead of fettuccine (by the way the official pasta for pesto is linguine).
_Gikkio_
Away with the tomatoes and away with those pieces of cheese and we’re perfect 😉 The ingredients must blend with the dish you eat, if they are not just decorative. Putting in a tomato that hasn’t been processed in any way compared to the dish you’re eating is adding an extraneous flavor. same thing for the cheese is not added in pieces. If it’s decorative that’s ok, but I’d generally avoid putting chunky, unprocessed ingredients into dishes that have a certain delicacy and workmanship to them. I’m from Puglia, so I forgive the Genoese, but I make pesto fresh and with VARIOUS types of pasta. Important for me is to use bronze-drawn pasta, releasing more starch allows the pesto to cling better to the pasta. ….ok now I’m hungry! Controlla i dettagli
ElManny0
Next time try to “burn” the sliced part of cherry tomatoes: in a Pan add salt and Sugar and a Little bit of oil. When the pan is very hot add the cherry tomatoes. They have to cook untill the sliced part is burnt(it’s black). They will be so much Better and have a stronger flavour. It’s a tip from Italy. Thanks for the tribute.
11 Comments
Pesto alla genovese?
Fettuccine are not ok for pesto alla genovese. You should use trenette , bavette , or ,even better, trofie. Pasta with no eggs.
That green-white-red flag style looks a bit cheesy. I have never seen.
Don’t listen to that guy. My paternal side of the family is from Liguria and we eat pesto with whatever pasta we feel like having. Cherry tomatoes for color are fun, but honestly they feel a bit out of place, taste wise. Looks great though. I suggest you try pesto with boiled/steamed potatoes and green beans, which is a very traditional addition. Also, the pesto looks a bit rough, did you use a food processor or low power blender? I always make a ton and I don’t have the time to pound it, and I found the only way to make really smooth pesto is either a powerful blender (at least Vitamix level) or taking your time with an immersion blender while keeping the mixture as cold as possible to avoid oxidation.
Looks good, generally I don’t go for extra parmesan on top of the pesto (one of the ingredients is already parmesan), but that’s just personal taste. Buon appetito 😋
P.s. what you made is pesto alla genovese, but if you really like tomatoes there are a thousand ways of making different pestos, i am sure you will find some recipes which include tomatoes (especially dried tomatoes). Tomato on pesto is not a match, but i don’t care because cherry tomato is the best type and is always good 😉
Mah
That’s a slur you shouldn’t say that
I would surely have a bite! Looks good 🤤
That looks amazing
As Italian living in Italy doesn’t look bad.
I would suggest to use sliced tomatoes AND, if you want to use it (the tomatoes) to do a cold dish using orecchiette instead of fettuccine (by the way the official pasta for pesto is linguine).
Away with the tomatoes and away with those pieces of cheese and we’re perfect 😉
The ingredients must blend with the dish you eat, if they are not just decorative.
Putting in a tomato that hasn’t been processed in any way compared to the dish you’re eating is adding an extraneous flavor.
same thing for the cheese is not added in pieces.
If it’s decorative that’s ok, but I’d generally avoid putting chunky, unprocessed ingredients into dishes that have a certain delicacy and workmanship to them.
I’m from Puglia, so I forgive the Genoese, but I make pesto fresh and with VARIOUS types of pasta.
Important for me is to use bronze-drawn pasta, releasing more starch allows the pesto to cling better to the pasta.
….ok now I’m hungry!
Controlla i dettagli
Next time try to “burn” the sliced part of cherry tomatoes: in a Pan add salt and Sugar and a Little bit of oil. When the pan is very hot add the cherry tomatoes.
They have to cook untill the sliced part is burnt(it’s black).
They will be so much Better and have a stronger flavour.
It’s a tip from Italy. Thanks for the tribute.
Un genovese è morto