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Pesto alla Genovese Recipe (Authentic Basil Pesto)
Allie Hagerty
This traditional basil pesto recipe is a simple, no-cook sauce that you can. use in pasta dishes, marinades, and more!
5
from 1 vote
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Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course
Sauce
Cuisine
Italian
Servings
24
servings
Calories
91
kcal
Equipment
measuring spoons
measuring cups
food processor
Ingredients
1x
2x
3x
1
cup
basil
*packed cup* 36 g
1/2
cup
pine nuts
75 g
1
clove
garlic
peeled
1
cup
freshly grated parmesan cheese
126 g
1/2
cup
freshly grated pecorino romano cheese
50 g
7
tablespoons
extra virgin olive oil
74 g
1/4
teaspoon
kosher salt
Instructions
Start by adding fresh basil leaves, pine nuts, garlic, and a pinch of salt to the bowl of a food processor fitted with the blade attachment.
Pulse the ingredients until the basil leaves are finely chopped and all the ingredients are well combined.
Next, incorporate the two cheeses into the mixture and pulse again until everything is evenly distributed.
With the food processor running, slowly pour in the olive oil in a steady stream.
Continue to process until the sauce reaches a smooth and creamy consistency.
Don't forget to taste the pesto and adjust the seasoning if needed, adding a bit more salt or pepper to suit your taste preferences.
Notes
Store in an airtight container in the fridge for up to one week.
Nutrition
Serving:
1
tablespoon
Calories:
91
kcal
Carbohydrates:
2.1
g
Protein:
3.2
g
Fat:
8.2
g
Saturated Fat:
1.3
g
Polyunsaturated Fat:
0.1
g
Monounsaturated Fat:
0.3
g
Cholesterol:
4.8
mg
Sodium:
109.6
mg
Potassium:
106.3
mg
Fiber:
0.5
g
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