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Pesto Alla Genovese (Classic Basil Pesto)

June 3, 2021 by Marisa 33 Comments

Pesto alla Genovese is a classic basil pesto sauce originating from Liguria in the north-western part of the boot. This versatile fragrant sauce is quick and easy, making mealtime stress free.

Check the list of ingredients you’ll need and step-by-step photos below on how to make a Classic Basil Pesto Sauce!

The word pesto is derived from the Italian word pestare, which means to pound or to crush. This is exactly what a pestle and mortar is used for and also a more authentic way of making herb-infused sauces.

But, a food processor really does an excellent job in whipping up large batches of herb-based sauces.

As a bonus, in a food processor, herb sauces can be put together in mere minutes. It’s so easy and delicious and perfect for big batch recipes.

Ingredients For An Authentic Pesto Alla Genovese

Basil, these sweet and tender leaves are an essential ingredient when making this Italian oil and herb-based sauce.
Pine Nuts, also known as pignoli are the edible seeds from pine trees and a must have component for this Genovese-style pesto.
Parmigiano-Reggiano Cheese, is known as the king of all cheeses. I buy mine in large chunks and grate it fresh as needed for optimal flavour. You can also use a combo of Pecorino Romano or Grana Padana cheese.
Garlic infuses this oil and herb based sauce with its spicy flavour.
Salt to draw out all the natural flavours of a dish.
Extra Virgin Olive Oil, a key ingredient in Mediterranean cooking. Buy the best you can afford and keep it stored in a cool dark place away from light.

Why Are Pine Nuts So Expensive?

Pine nuts with their distinctive teardrop shape, are the edible seeds in pine cones, cultivated from pine trees. These trees take time to grow and reach their full maturity.

Once they’re mature enough to harvest, extracting the pine nuts from the cones is quite labour intensive.

Hence their hefty price tag!

How To Make A Classic Basil Pesto With A Food Processor

Follow the simple 1, 2, 3 steps below for an easy breezy sauce that makes mealtime a cinch.

Step 1 – Place the fresh basil leaves, pine nuts, garlic cloves, salt and extra virgin olive oil into a food processor.

Step 2 – Pulse till combined.

You’ll want to use the shortest amount of time when pulsing the ingredients together. This way, the basil retains its vibrant green colour.

Step 3 – Transfer the basil mixture into a small bowl and stir in the Parmigiano-Reggiano cheese.

And this is all it takes to transform a few fresh ingredients into an aromatic sauce that can be used in so many ways.

What Can Basil Pesto Be Used For?

There are endless ways to use pesto while preserving the sweet flavours of Summer.

Try it as a flavour booster for minestrone soup or pizza topping instead of the usual tomato pizza sauce.

Use it as a dressing for a potato salad or as a sandwich spread instead of mayonnaise as I sometimes do with my artichoke pesto recipe.

Serve alongside grilled chicken or fish.

On busy weeknights, try tossing it with gnocchi or any other pasta of your choice and have dinner ready in under 30 minutes. Oh the pestobilities!

For A Quick And Easy Sauce To Toss With Pasta

Pesto alla Genovese makes a quick and easy sauce to toss with your favourite pasta.

For 454g of pasta follow directions below. Serves 4-6 depending on portion size.

Cook the pasta according to the package directions.
Reserve 1 cup of the cooking water, drain and return the pasta to the pot.
Toss the pasta with 3/4 cup of pesto and some of the reserved cooking water to thin out the sauce a little.
You can adjust the consistency of the sauce with a little more pesto or cooking water to your liking.
Serve with freshly cracked peppercorns and grated Parmigiano-Reggiano cheese.

How Long Is Basil Pesto Good For?

This basil pesto recipe is at its best while the flavours are bright, bold and strong. But it also keeps well in the fridge for approximately 2 weeks.

However, you’ll want to keep it covered with an extra layer of extra-virgin olive oil in the jar to prevent the basil from oxidizing or turning brown.

For longer storage, you can freeze the pesto for up to 3 months.

And, as a personal choice I recommend freezing without the cheese for optimal flavor. I’ve found that freezing with the cheese changes the overall appearance and taste.

Enjoy! And happy pesto making!

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Pesto Alla Genovese (Classic Basil Pesto)

Pesto Alla Genovese, a classic basil pesto sauce. It's so quick and easy to make with fresh basil, pine nuts, extra-virgin olive oil, Parmigiano-Reggiano cheese and garlic.

Prep Time15 mins

Course: Dinner

Cuisine: Italian

Keyword: Basil Pesto, Pesto all Genovese

Servings:

Calories: 254kcal

Equipment

Food Processor

Ingredients

4 cups fresh basil leaves (packed) rinsed and patted dry
1/3 cup pine nuts
3 garlic cloves
1/2 teaspoon salt I used fine sea salt
3/4 cup extra virgin olive oil
2/3 cup Parmigiano-Reggiano cheese

Instructions

Place the basil, pine nuts, garlic, salt and extra virgin olive oil in a food processor or blender.
Pulse and process on high while using the shortest amount of time so the basil does not lose its vibrant green colour .
Transfer the basil mixture into a small bowl and stir in the Parmigiano Reggiano cheese.
Taste and adjust the seasoning if needed.
Toss with your favourite pasta, gnocchi or even a potato salad. Or, use as a base for pizza topping.
It's also wonderful served alongside grilled chicken or fish.

Notes

Storing Instructions: Homemade basil pesto keeps quite well in the fridge, in an air tight jar, for approximately 2 weeks. When storing, always keep a thin layer of oil on the surface as this will keep the basil from turning brown or oxidizing.

Freezing Instructions: For optimal flavour freeze without the cheese for up to 3 months.

For A Quick And Easy Sauce To Toss With Pasta

Pesto alla Genovese makes a quick and easy sauce to toss with your favourite pasta.

For 454g of pasta follow directions below. Serves 4-6 depending on portion size.

Cook the pasta according to the package directions.
Reserve 1 cup of the cooking water, drain and return the pasta to the pot.
Toss the pasta with 3/4 cup of pesto and some of the reserved cooking water to thin out the sauce a little.
You can adjust the consistency of the sauce with a little more pesto or cooking water to your liking.
Serve with freshly cracked peppercorns and grated Parmigiano-Reggiano cheese.

Nutrition

Stracciatella Soup with Mini Meatballs

January 7, 2021 by Marisa 38 Comments

Stracciatella Soup with Mini Meatballs is an Italian egg drop soup. It’s packed with shreds of eggs, cheese and parsley mixture and mini veal meatballs for a soul satisfying meal.

What is Stracciatella Soup?

Stracciatella soup is a classic broth based, egg drop soup and quite popular in the Lazian countryside of Italy where I was born.

In Italian, stracciatella means little shreds. In this egg drop soup it references the beaten egg mixture which is poured into a simmering broth and then stirred to form soft pillowy shredded morsels.

It’s a comfort food at best and one that was quite prominent during my childhood years. It was traditionally served at the start of our Christmas or Easter meal.

Of course growing up Italian, this type of soup was only a prelude to a more lavish 5 or even 6 course meal and generally mamma would serve it in very small portions.

How Do You Make Meatballs From Scratch

Making your own meatballs from scratch is really a simple process of combining some minced meat with flavouring agents such as spices, herbs, some grated cheese, breadcrumbs and eggs. This will ensure well seasoned and tender meatballs.

You can shape them into very small shapes or slightly bigger if you so wish. However, you’ll need to increase the cooking time to compensate for the larger sized meatballs.

Once the seasoned minced meat is prepared, you’ll need about 30 minutes to form the tiny meatballs.

To form the mini meatballs for the stracciatella soup you’ll need:

minced veal (you can also substitute with minced chicken or turkey)
eggs which act as a binding agent and add moisture
breadcrumbs also act as a binding agent and soak up flavours
Parmigiano-Reggiano, freshly grated for optimal flavour
garlic, a fundamental flavouring agent
parsley, fresh is best
salt and pepper brightens up the flavours

A neat trick in shaping perfect little meatballs is rubbing your hands with a little vegetable oil which makes it all the more easier to form the little balls.

How To Make Stracciatella Soup With Mini Meatballs

Stracciatella soup is one of my all time favourite Italian soups packed full of delicious flavours. And it’s really quite simple to make!

You’ll need a good quality ready made chicken broth or simply make your own from scratch if you wish!

Bring the chicken broth to a simmer and slowly add in the meatballs.

Let the meatballs simmer in the broth for about 10 minutes or until cooked through.

Once cooked through, I like to pass a small skimmer over the top of the soup to remove any fat residue and have a clearer broth.

But this is entirely up to you.

Meanwhile, combine the eggs, Parmigiano-Reggiano cheese, and some chopped parsley with salt and pepper in a small bowl.

Then lightly whisk the mixture together.

The egg mixture is then gently poured over the simmering meatball soup.

Once you’ve poured all of the egg drop mixture into the broth, lightly stir with a wooden spoon.

The egg mixture will firm up while creating soft pools of shredded egg drops.

You’ll note that the more you stir the egg mixture as it’s firming up, the smaller the shreds become. So for larger shreds of egg drops simply stir less.

Soups are always a saving grace during cold and flu season, providing us enough sustenance to get us through the worst!

But, there’s really only one other thing better then this Mini Meatball Stracciatella Soup when your feeling under the weather, and that would be when someone else graciously makes it for you!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

This recipe was originally published January 18, 2018 and updated with new content and photos January 7, 2021.

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Stracciatella Soup with Mini Meatballs

Mini Meatball Stracciatella Soup is an Italian classic and a family pleasing dish. Packed with shreds of eggs, cheese and parsley mixture and mini veal meatballs for a soul satisfying meal.

Prep Time45 mins

Cook Time20 mins

Course: Soup

Cuisine: Italian

Keyword: Stracciatella soup with mini meatballs

Servings:

Calories: 326kcal

Author: Marisa

Ingredients

For the Mini Meatballs

10 cups chicken broth I used store bought no added salt, fat free and gluten free
640 grams ground veal
2 large eggs lightly beaten
2 small garlic cloves minced
1 teaspoon salt I use fine sea salt
1/4 teaspoon ground pepper
1/4 cup grated Parmesan cheese
3 tablespoons bread crumbs I used dry bread crumbs
2 tablespoons chopped parsley plus 1 tablespoon more for garnish

For the Stracciatella: Egg Drop

4 large eggs
2 tablespoons Parmesan cheese
1 tablespoon chopped parsley
salt and pepper to taste

Instructions

In a large bowl combine together the minced veal, beaten eggs, salt and pepper, Parmesan cheese, breadcrumbs, minced garlic and 2 tablespoons of chopped parsley.
Mix well by hand and shape into tiny meatballs about 1/2 inch in diameter. (rub your hands with some vegetable oil for easy rolling)
Bring the chicken broth to a simmer and slowly add in the meatballs.
Let the meatballs simmer for about 10 minutes or until cooked through.
Skim any of the residual fat from the top of the broth.
Meanwhile whisk the stracciatella ingredients in a small bowl.
When the meatballs are cooked through, slowly pour the stracciatella into the soup and then give it a gentle stir.
Let simmer for one minute.
To serve, ladle into soup bowls and top with a sprinkle of chopped parsley and freshly grated Parmesan cheese.

Nutrition

Parmesan Crusted Potatoes with Asparagus

April 18, 2020 by Marisa 40 Comments

Parmesan crusted potatoes with asparagus is a simple and delicious one pan side dish. It features just a few ingredients and can be prepared on any busy weeknight.

My family is a huge potato lover!

Growing up, my mom was never able to prepare enough potatoes to satisfy everyone at family gatherings!

We would often find ourselves wrestling each other at the diner table for her oven roasted potatoes.

So naturally I began to prepare oven roasted potatoes by making sheet pans loaded with our favourite buds. And I usually combine them with some other yummy veggie such as my Oven Roasted Potatoes and Fennel recipe.

I used a delicious combination of red and yellow little creamer potatoes, this time around. They’re thin skinned, buttery and nutritious and also pair so well with the fresh asparagus.

Although I can make an entire meal out of crispy potatoes, I find that roasted alongside some vibrant green asparagus makes for one remarkable side dish!

You can serve them alongside steak, chicken or even fish.

Or, go vegetarian by topping the roasted vegetables with a fried egg. Yummy!

How To Trim Asparagus

There is no rocket science behind trimming asparagus stalks. And, you probably know this already if you’re a seasoned cook.

However if you’re new to this, it’s really a simple process. All you do is bend the woodsy end of the asparagus spear and it naturally snaps off at its driest point.

You’re left with perfectly tender and juicy asparagus spears ready to be used in your favourite recipe.

Creamer Potatoes

Creamer potatoes are small thin skinned, bite-size baby potatoes anywhere from 1 to 2 inches in size.

They’re buttery in taste with a creamy-like texture making them a cinch to prepare.

I used the red and yellow coloured creamer potatoes for this recipe. However, you can also add the blue coloured ones, should you come across any!

How to Roast Asparagus and Potatoes in the Oven

Start by lining a baking sheet with parchment paper.

This ensures that the potatoes don’t stick to the pan and it’s easy clean up!

Toss the potatoes with olive oil, salt and pepper.

Spread them out in a single layer, giving them room to brown and bake for about 20 minutes.

After the initial first 20 minutes, remove the pan from the oven and flip the potatoes over.

Toss the asparagus with olive oil, salt and pepper and nestle them between the potatoes in a single layer.

You’ll then return the sheet pan to the oven and bake an additional 15 minutes more.

When the asparagus are almost tender, sprinkle the veggies with the grated Parmesan cheese and bake an additional 5 minutes.

The cheese will melt and develop a wonderful golden brown crust over the vegetables which will impart another layer of goodness to the veggies. It’ll render them so irresistible!

It’s that simple! And that delicious!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

This recipe for Parmesan Crusted Potatoes with Asparagus was originally published on April 22, 2016, and updated with new content and photos on April 18, 2020.

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2.86 from 7 votes

Parmesan Crusted Potatoes with Asparagus

These Parmesan crusted potatoes are a healthy and delicious combination of red, yellow and blue Grelot potatoes. The vegetables are oven roasted to a golden brown perfection.

Course: Vegetable

Cuisine: Vegetarian

Keyword: Parmesan Crusted Potatoes with Asparagus

Servings:

Author: Marisa

Ingredients

1 1/2 pounds small baby potatoes sliced in half
1/2 pound asparagus tips trimmed
2 tablespoons plus 1 tablespoon of olive oil
salt to taste
pepper to taste
1/4 cup grated Parmesan cheese

Instructions

Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper.
In a medium sized bowl, toss the potatoes with 2 tablespoons of olive oil, salt and pepper.
Spread on the prepared baking sheet, in a single layer.
Bake in preheated oven for 20 minutes.
Using the same bowl, toss the asparagus with 1 tablespoon of olive oil, salt and pepper.
Remove the pan with potatoes from the oven and flip the potatoes over.
Add the asparagus to the pan and bake along side the potatoes for 15 minutes.
Sprinkle with the grated cheese and bake for an additional 5 minutes or until the cheese is golden in spots.

Roasted Tomato Focaccia with Ricotta

August 24, 2018 by Marisa 17 Comments

This Herbed Ricotta and Roasted Tomato Focaccia makes a truly satisfying lunch with a side salad. It can also be enjoyed as a delicious appetizer before your main meal.

I’ve been loving lately these wonderfully sweet cherry tomatoes made even more so by oven roasting them till they’re slightly charred and pop open. The roasted tomatoes ooze out the most sweetest concentrated juices with their wonderful aromas permeating the air.

There are so many ways to use these roasted jewels as some of my Instagram friends can attest! You can snack on them as they are with some crusty Italian bread or tossed with your favourite pasta.

Some suggested slow roasting the tomatoes, storing them in jars filled with oil and kept in the refrigerator up to a month.

Usually, I simply top the roasted cheery tomatoes over ciabatta bread which makes a crowd pleasing appetizer. As seen with this Roasted Cherry Tomato Ricotta Bruschetta.

I’ve decided to switch it up today by baking some fresh focaccia bread which is essentially a flatbread and not difficult to put together.

The flatbread with its soft, airy textures and crusty outer layers is then slathered with a a creamy herbed ricotta mixture. I must say its truly mouthwatering on its own but we’re going for the “swoon factor” here!

What better way to do so then topping the flatbread with some juicy oven roasted cherry tomatoes! Oozing out all their caramelized goodness and ready to be sopped up…yummy!

You can enjoy the flatbreads with a side salad and call it a meal. We especially love them sliced into wedges and served as appetizers.

You can also make and bake the flatbreads ahead and freeze them till ready to use. This way you’ll have a yummy flatbread to enjoy at a moments notice!

Buon Appetito!

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Herbed Ricotta and Roasted Tomato Focaccia

Soft and airy focaccia bread with crusty outer layers, slathered with a a creamy herbed ricotta mixture and topped with oven roasted cherry tomatoes.

Course: Appetizer, Main Course, Snack

Cuisine: Italian

Keyword: focaccia with oven roasted tomatoes and ricotta

Servings:

Ingredients

Focaccia Dough

2 cups water
4 + 4 tablespoons extra virgin olive oil
4 to 5 cups all purpose flour
8 grams quick rise instant yeast
1 teaspoon fine sea salt
2 tablespoons granulated sugar
4 garlic cloves minced
2 tablespoons fresh oregano

Oven Roasted Tomatoes

800 grams cherry tomatoes
6 cloves garlic smashed
4 springs oregano fresh
sprinkle salt and ground black pepper to your taste
olive oil for drizzling

Herbed Ricotta

600 grams ricotta
2 tablespoons oregano fresh
2 tablespoons thyme fresh
sprinkle of salt and pepper to your taste

Instructions

Focaccia Dough

Heat 2 cups of water with 4 tablespoons of olive oil in the microwave until lukewarm.
In a large bowl combine 3 cups of flour, yeast, salt, sugar and stir well.
Stir the warm liquids into the flour mixture with a wooden spoon, mixing well.
Stir in another cup of flour until combined.
Transfer the dough to a well floured work surface and knead for a few minutes while working in the remaining cup of flour a bit at a time, just until the dough is soft and smooth.
Grease a large bowl with oil and place your pizza dough in the greased bowl while turning the dough over to grease all over.
Cover the bowl with a dish towel and set aside to rise for 60 minutes or until doubled in size.
Line 2 baking sheets with parchment paper and brush lightly with olive oil
Once the dough has doubled in size, transfer to a floured work surface and divide into 4 equal portions.
Transfer the portions to the prepared baking sheets, placing 2 on each sheet allowing enough space between the 2 portions.
Using your hands, push the dough towards the edges of the baking sheet while shaping it roughly to a 6x8 rectangle.
Cover with a clean dishcloth and allow to rest for 30 minutes.
Preheat oven to 400 degrees F.
Uncover the focaccia dough and using your fingers press down to form indentations.
Stir together 4 tablespoons of olive oil with the minced garlic, oregano and brush over the surface of the focaccia.
Bake for 20 to 25 minutes or until golden brown.

Oven Roasted Tomatoes

Place the cherry tomatoes on a parchment lined baking sheet.
Scatter with the smashed garlic, tuck in the sprigs of oregano, a sprinkle of salt and pepper and drizzle with some olive oil.
Roast in preheated oven at 400 degrees F for about 30 minutes to 35 minutes.

Herbed Ricotta

Combine the ricotta, oregano, thyme wth salt and pepper in a bowl and stir well.

Assembling The Herbed Ricotta and Roasted Tomato Focaccia

Slather the herbed ricotta mixture over the baked focaccia with equal portions.
Equally top with the oven roasted tomatoes.
Garnish with extra oregano, a drizzle of extra virgin olive oil.
Slice, serve and enjoy!

Zucchini Frittata with Feta Cheese

August 14, 2018 by Marisa 18 Comments

A one pan meal and virtually fuss free, this Zucchini Frittata with Feta Cheese is light, delicate and simply perfect for a quick lunch or dinner idea.

Got eggs? If so, then you essentially have the makings of a very good omelette, quiche or even an Italian Frittata.

Frittata, referred to an egg based dish is usually a combination of sautéed vegetables enhanced with some type of cheese and other optional ingredients.

It is the most quintessential way of using up vegetables that have seen better days! But its also an equally wonderful way of utilizing an abundance of home grown vegetables.

Unlike the thinner frittatas which I grew up with, this one is deliciously piled high with thin slices of one of summer’s best squashes.

They’re perfect in a frittata.

These thin slices of sautéed zucchini keep the frittata light, moist and somewhat creamy without the addition of cream.

But really the key ingredient to a fluffier frittata are well beaten eggs. Vigorously beaten eggs have more air incorporated into the mixture. This renders a deliciously moist and fluffy frittata.

For a little tang I’ve added some feta cheese into the mix. But you can just as easily replace the feta cheese with some ricotta salata.

I’ve also topped the frittata with sweet cherry tomatoes for a lovely contrast in colour. And coupled them with a sprinkle of crumbled feta cheese for extra goodness.

This zucchini frittata with feta cheese is splendid in its simplicity and makes for a quick and easy lunch or dinner idea. All thats needed to complete the meal is a side salad of your favourite greens. And lets not forget the vino! Just saying…!

Buon appetito!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

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Zucchini Frittata with Feta Cheese

A one pan meal and virtually fuss free this Zucchini Frittata with Feta Cheese is light and delicate and perfect for a quick lunch or dinner idea.

Course: Main Course

Cuisine: Italian

Keyword: Zucchini Frittata with Feta Cheese

Servings:

Ingredients

2 tablespoons olive oil
3 medium zucchini thinly sliced
1 onion chopped
2 garlic cloves minced
1 tablespoon fresh mint chopped
fine sea salt to your taste
freshly cracked black pepper to your taste
8 large eggs vigorously beaten
1/4 cup plus 2 tablespoons feta cheese crumbled
6 cherry tomatoes quartered

Instructions

Heat the olive oil in an 8 or 10 inch non-stick, ovenproof sauté pan.
Add in the sliced zucchini, chopped onions, garlic, fresh mint and season with salt and pepper to your taste.
Cook for about 7 to 8 minutes or until the zucchini and onion have softened, while stirring occasionally.
Meanwhile in a medium sized bowl, vigorously whisk together the eggs with a little salt and pepper to your taste.
Stir the cooked zucchini mixture and 1/4 cup of crumbled feta cheese into the egg mixture.
Return the egg and zucchini mixture back into the oven proof sauté pan and top with the sliced cherry tomatoes and 2 tablespoons of crumbled feta cheese.
Cook on medium low heat until the edges firm up and the top is still jiggly. About 10 minutes.
Once the edges have firmed up, place the pan in the oven on the middle rack and broil for about 4 minutes or until the top is firm and golden brown.
Use oven mitts to remove the pan from the oven and slice and serve while still warm.
Serve alongside your favourite salad for a complete meal