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Rach shares an easy recipe for classic basil pesto (pesto alla Genovese), which originated from the city of Genoa in Southern Italy. She uses this classic sauce to make her Spaghetti Squash with Pesto alla Genovese.
For twists on classic pesto, try Ziti with Arugula Pesto and Parmigiano-Reggiano, Ramp Pesto Pasta or Tagliatelle with Fava and Herb Pesto.
In a food processor, pulse the cheese into coarse sand. Transfer to a bowl. Add nuts, garlic, zest of 1 lemon and salt to a food processor and pulse into a fairly smooth paste. Add cheese to nut paste and add about 3 tablespoons EVOO; process until smooth. Pulse process basil into sauce until fairly smooth, adding juice of 1 lemon and remaining EVOO.