{"id":629,"date":"2025-02-04T01:04:35","date_gmt":"2025-02-04T00:04:35","guid":{"rendered":"https:\/\/shirasushi.shop\/?p=629"},"modified":"2025-02-08T23:59:09","modified_gmt":"2025-02-08T22:59:09","slug":"genovese_pesto","status":"publish","type":"post","link":"https:\/\/shirasushi.shop\/en\/2025\/02\/04\/genovese_pesto\/","title":{"rendered":"Direct from a friend in Italy \ud83c\uddee\ud83c\uddf9 Pasta with basil sauce"},"content":{"rendered":"\n

FRESH BASIL PESTO PASTA<\/p>\n\n\n\n

\"\"<\/figure>
\n

Hello! Today I would like to make basil sauce pasta with Ryo! I’m looking forward to the secret recipe that I learned from my Italian friend.<\/p>\n<\/div><\/div>\n\n\n\n

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\n

I’m excited too! Let’s get started right away!<\/p>\n<\/div><\/div>\n\n\n\n

\n\n\n\n
Ingredients and equipment (serves 2)<\/h5>\n\n\n\n
    \n
  • 50 g fresh basil leaves<\/li>\n\n\n\n
  • 15 g pine nuts<\/li>\n\n\n\n
  • 1 clove garlic<\/li>\n\n\n\n
  • 25 g Parmesan cheese (or pecorino cheese)<\/li>\n\n\n\n
  • 75 ml olive oil<\/li>\n\n\n\n
  • A pinch of salt<\/li>\n\n\n\n
  • A pinch of pepper

    Tools<\/li>\n\n\n\n
  • Food processor<\/li>\n<\/ul>\n\n\n\n
    \n\n\n\n
    How to cooking<\/h5>\n\n\n\n


    (1) Ingredient Preparation
    \u30fbWash basil leaves well and drain.
    \u30fbPeel the garlic.
    \u30fbRoughly chop the Parmesan cheese.
    \u30fbStart boiling the pasta.<\/p>\n\n\n\n

    \"\"<\/figure>\n\n\n\n

    2) Make the pesto
    \u30fbIn a food processor, combine olive oil, basil leaves, pine nuts, garlic and salt.
    \u30fbAdd the Parmesan cheese and olive oil a little at a time until a smooth paste is formed.
    \u30fbBlend the pasta cooking water into the pesto and adjust the thickness of the sauce.<\/p>\n\n\n\n

    \"\"<\/figure>\n\n\n\n



    (3) Finish by mixing with pasta.<\/p>\n\n\n\n

    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>
    \n

    It was delicious! Let’s try more recipes!<\/p>\n<\/div><\/div>\n\n\n\n

    \"\"<\/figure>
    \n

    Now I would like to try the sweets type!<\/p>\n<\/div><\/div>\n\n\n\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    FRESH BASIL PESTO PASTA Hello! Today I would like to make basil sauce pasta with Ryo! I’m looking forward to the secret recipe that I learned from my Italian friend. I’m excited too! Let’s get … <\/p>\n","protected":false},"author":1,"featured_media":732,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_locale":"en_US","_original_post":"https:\/\/shirasushi.shop\/?p=269","footnotes":"[]"},"categories":[6],"tags":[],"class_list":["post-629","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","en-US"],"_links":{"self":[{"href":"https:\/\/shirasushi.shop\/wp-json\/wp\/v2\/posts\/629","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/shirasushi.shop\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/shirasushi.shop\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/shirasushi.shop\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/shirasushi.shop\/wp-json\/wp\/v2\/comments?post=629"}],"version-history":[{"count":3,"href":"https:\/\/shirasushi.shop\/wp-json\/wp\/v2\/posts\/629\/revisions"}],"predecessor-version":[{"id":737,"href":"https:\/\/shirasushi.shop\/wp-json\/wp\/v2\/posts\/629\/revisions\/737"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/shirasushi.shop\/wp-json\/wp\/v2\/media\/732"}],"wp:attachment":[{"href":"https:\/\/shirasushi.shop\/wp-json\/wp\/v2\/media?parent=629"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/shirasushi.shop\/wp-json\/wp\/v2\/categories?post=629"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/shirasushi.shop\/wp-json\/wp\/v2\/tags?post=629"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}