{"id":119,"date":"2020-03-04T03:00:42","date_gmt":"2020-03-03T18:00:42","guid":{"rendered":"https:\/\/akoscookbook.com\/?p=119"},"modified":"2023-03-28T22:27:29","modified_gmt":"2023-03-28T13:27:29","slug":"easypeasygenovese","status":"publish","type":"post","link":"https:\/\/akoscookbook.com\/en\/easypeasygenovese","title":{"rendered":"Easy PEA-sy Genovese"},"content":{"rendered":"\n

Have you ever had the feeling, “Agh I wanna eat this now!”? I have it once in a while. It’s sometimes Takoyaki(octopus balls, famous food from where I’m from), sometimes Egg-rice(Japanese typical morning dish), or sometimes it’s basil genovese.<\/p>\n\n\n\n

This happened recently, and luckily I found basil leaves in my fridge. Big Thanks to me grabbing it at supermarket! I happen to buy lots of grocery without purpose. And I get basil leaves at least once a month. I love to look in my fridge, and pick veggies and meat\/fish, then think what I can make with them.<\/p>\n\n\n\n

I found basil leaves, but couldn’t find pine nuts.(it’s usually in genovese pesto). I randomly looked into my “snack box” where I keep snacks and candies(everyone has it, right?), and found pistachios. Well it’s a kind of nut, green, ..It must work somehow. That’s how this recipe is made. Needless to say, if you’re a cooker and stock some pine nuts, go use them!<\/p>\n\n\n

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\n\t \n\t \t\n \t \t \n \t \t<\/SVG>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
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Easy PEA-sy Genovese<\/h2>Recipe by AKO's CookBook<\/span><\/div>
<\/span>Servings<\/span>

2<\/p>servings<\/span><\/div>

<\/span>Cooking time<\/span>

10<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    70 to 100g basil leaves<\/span><\/p><\/li>

  • <\/span>

    basil powder (if basil leaves aren’t enough)<\/span><\/p><\/li>

  • <\/span>

    3 tbsp olive oil<\/span><\/p><\/li>

  • <\/span>

    50g pistachio<\/span><\/p><\/li>

  • <\/span>

    30g your choice of grained hard cheese<\/span><\/p><\/li>

  • <\/span>

    200g pasta<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Take off basil leaves from the stem and rinse with water, then dry water off on kitchen paper. Shell pistachios, and peal the brown skin too.<\/li>
    • In a blender, or a mixer, put basil leaves, grained cheese, shelled pistachios, olive oil and a pinch of salt. Blend it till pistachios are into pieces. In my opinion, not completely crushed pistachios are better. <\/li>
    • Pour them into a glass container and cover it with olive oil. Just like the ones you see at supermarket. You can keep it in the fridge for 3 or 4 days.<\/li>
    • Prepare pasta. In the picture, I use linguine. When it’s ready, drain water and toss with pesto in a bowl(or non-heated pan\/pot is fine). Adjust the seasoning with basil powder, salt and cheese. If you desire to add veggies\/meat\/fish, stir fry them first then add pasta in them, toss with the pesto. I recommend you to prepare pasta while making pesto, all the steps will end in 10mins.<\/li><\/ul><\/div>

      Recipe Video<\/h3>