Tag: pesto

Pesto cold pasta, good every day – Italian Cuisine


The best solution to quickly prepare a fresh and tasty dish with pasta and pesto, two things that make our hearts beat

Pesto pasta par excellence is the delicious trofie served with green beans and potatoes, just like in Liguria. But now that it's summer and we want cold dishes, we can take inspiration from the traditional recipe and give us some unforgettable and refreshing basil bite. The secret to making it always perfect is to add the pesto to our cold pasta just before serving: the stay in the refrigerator of a pasta already seasoned with pesto would lead to the oxidation of the basil and a consequent blackening of the sauce. Keep this in mind and … free your imagination!

Traditional pesto

To prepare the pesto following the traditional recipe serve seven ingredients. To flavor 500 grams of pasta: 50 grams of Genoese Basil DOP, 45 grams of Parmigiano Reggiano PDO aged at least 24 months, 15 grams of Sardinian Pecorino aged ten months, five tablespoons of extra virgin olive oil, two cloves of sweet garlic, two tablespoons of Pine nuts and a handful of coarse salt.

After the ingredients, you have to think about tools: a marble mortarit's a wooden pestle. For those without it, you can also use the blender but the result will not be the same. However, one of the fundamental rules is to proceed fairly quickly: over time the basil oxidizes and becomes bitter.

We start by pounding garlic with a few grains of salt, then the pine nuts are added. Continue to pound until the three ingredients are completely blended. At this point, add the basil leaves a little at a time, after having washed and gently dried them. crushing them with the pestle against the walls with a rotary movement to the left and turning the mortar in the other direction. Finally add the Parmesan and pecorino, mix and finally add the oil evenly.

Paccheri with pesto of capers
Paccheri with pesto of capers.

Cold is fine with …

Cold boiled potatoes cut into cubes, pitted black olives, seeded tomatoes, cherry mozzarella, provola cubes, speck cubes, peppers, courgettes and grilled aubergines.

Our pesto cold pasta

Bruschetta with herb pesto and octopus – Italian Cuisine


With tomatoes but also with fish: bruschetta is always a dish that everyone likes

Who can say not to love the bruschetta? In this season then I am the dish that is prepared in a short time, with very fresh and tasty ingredients. Every food goes well, from vegetables to aromatic herbs reduced to pesto with dried fruit. Because in addition to the Genoese pesto with basil, similar sauces can be prepared with all types of aromatic herbs in leaf, adding oil, dried fruit and grated cheese to give flavor and creaminess. Using the mortar, the herbs are crushed maintaining their bright color and extracting the aromas without altering them. The result is a raw and compact sauce. You can also use the blender: in this case more air is incorporated and the pesto can be heated, taking on a darker color and slightly changing flavor. The result will still be a valid sauce, more creamy and homogeneous.

Bruschetta with herb pesto and octopus.
Bruschetta with herb pesto and octopus.

We propose a version of bruschetta with octopus, enriched with a pesto made of almonds and herbs. First clean the octopus, removing the eyes and the beak. Dip it in a saucepan full of cold water with a small piece of lemon. Bring to the boil and cook for about 40 minutes. Turn off and let the octopus cool in its water. Prepare the pesto as indicated in the tutorial and then season with salt. Cut the bread into slices and toast it in the pan. Drain the octopus and cut it into small pieces. Season the bread slices with the pesto and a piece of octopus. Decorate with leaves of aromatic herbs to taste and serve.

Recipe Salad of watermelon and feta cheese with olive and tarragon pesto – Italian Cuisine

Recipe Salad of watermelon and feta cheese with olive and tarragon pesto


  • 800 g watermelon
  • 250 g feta cheese
  • 130 g pitted green olives
  • 80 g mixed seeds
  • tarragon
  • extra virgin olive oil
  • salt

For the recipe of watermelon and feta salad with olive and tarragon pesto, clean the watermelon, removing the peel and the seeds, and cut the pulp into small pieces. Cut the feta into small pieces. Blend the olives with a handful of tarragon leaves and 4 tablespoons of oil, adjusting with salt. Mix the slices of watermelon, the pieces of feta cheese, the mixed seeds and some chopped tarragon leaves and season with a little oil and a pinch of salt. Serve the salad with olive and tarragon pesto.

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