I tried making pesto Genovese sauce!Adjust the amount of Parmesan cheese, salt and pepper to taste.You can also stock this in the freezer. Recipe by bvivid

This is a family favorite that I often make with some delicious genovese sauce. Thank you "Jonlīkukkā" for a magnificent recipe!Adding curry powder helps to get rid of the gaminess of the fish. I instructed to use mayonnaise so that the skin side will catch the panko well, but it's really up to you. This dish is lower in calories since the sardines aren't deep-fried, and the nutrients that usually dissolves in the oil are stay packed inside the sardines. The genovese sauce works as an antioxidant, too, which makes things even better. Recipe by miyuki12

I loved the chilled pasta with genovese sauce I had at a restaurant a few years ago and started making the same dish at home.This recipe is for its sauce only.This sauce is perfect for chilled pasta as well.Adjust the amount of the genovese sauce to your preference. Personally, I like to drizzle the salad with a little bit of olive oil. Recipe by John Lee Cooker

I love Genovese sauce, and when I turned the genova sauce that I always stock in my fridge into a cream sauce, it became a sauce perfect for pasta and fish.Adding the garlic and oil to the pan before turning on the heat in step 2 will help prevent the garlic from burning.Constantly stir when adding and simmering the milk in step 5 to keep it from sticking to the pan.When bubbles start forming around the edges after 10 minutes, it is done. Recipe by MeguBroaden

I personally liked Miyuki's idea of using shio-kombuand Jon's recipe that uses nuts. So, I combined the two recipes to make this genovese sauce for later use. But the only kind of nuts I had were the peanuts!If your basil has a lot of holes, refer tofor tips! If not, you can skip Steps 1 and 2. Recipe by toshiebaba

I found fresh basil in a local produce shop at a rest stop on the highway...You can keep this in the fridge for 1 week. You can also freeze it, so when I make it, I put half in the fridge, and the rest in small batches in the freezer.I only have a juicer so I used 100ml of oil (as it doesn't blend very well). 80ml is OK if using a food processor. Recipe by Saretta

My friend who worked in the Italian restaurant in New York taught me how to make genovese sauce.Since then, I haven't bought any ready-made sauce because I learnt how delicious the homemade sauce is!If you mix this sauce with cooked pasta, it turns into pasta genovese.If you use this for a pizza, make the sauce without cheese, and sprinkle the cheese on top when you bake it. Recipe by Maria358

I wanted a lot of people to enjoy a NY top Italian chef's recipe.Please pat the moisture out of the basil well, because the sauce will go bad faster if you don't.This sauce is from Genoa, the capital of Liguria in Italy. It can be arranged into lots of dishes other than pasta. Recipe by MeguBroaden

I wanted to eat deep-fried dishes that's not too heavy in calories.Turn over the chicken pieces with care because they might stick to the foil.To prevent this, grease the foil thinly. You could also deep fry if you're not counting calories. Recipe by Poron526

My friend Petra showed her purple basil and I was so intrigued. I actually never saw it before. I grew some and am now harvesting my first bit. I thought this would be fun and whimsical to change from the norm. I added a small amount of shallot and different cheeses to further have fun and flavor in a traditional recipe. It still turns out mostly green.lol

I was about to get a lot of basil leaves cheaply, so I turned them into this sauce while they were still fresh.Adjust the amount of olive oil and salt to taste.If you add plenty of coarsely ground black pepper, it will become spicy and suitable for adults. Recipe by EnjoyKitchen

I had leftover Genovese sauce... I also had leftover spring roll wrappers. I thought cheese would be nice with them and made spring rolls. They were quite good!Adjust the amount of cheese and Genovese sauce. If you use too much it will be difficult to handle and taste quite salty.You can fry them on a greased frying pan, or instead you can use an oven toaster without oil, for a healthier result. Recipe by John Lee Cooker