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–+ servings

Pesto alla Genovese (Thick, Not Oily)

Allie Hagerty
This pesto alla Genovese is madewith fresh basil, pine nuts, Parmigiano Reggiano, Pecorino Romano, garlic, andextra virgin olive oil for a thick, deeply flavored sauce ready in 15 minutes.No cooking required. The key is adding the olive oil slowly in a steady streamfor a properly emulsified, thick pesto that clings to pasta rather than slidingoff it.
5 from 4 ratings
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Prep Time 15 minutes
Total Time 15 minutes
Course Sauce
Servings 24 servings

Equipment

  • measuring spoons
  • measuring cups
  • food processor

Ingredients
  

  • 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.
    1 cup basil, 1/2 cup pine nuts, 1 clove garlic, 1/4 teaspoon kosher salt
  • 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.
    1 cup freshly grated parmesan cheese, 1/2 cup freshly grated pecorino romano cheese
  • With the food processor running, slowly pour in the olive oil in a steady stream.
    7 tablespoons extra virgin olive oil
  • 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

Add the olive oil slowly. This is the most important step for a thick pesto. Pour it in a steady stream with the processor running to emulsify the sauce properly. Dumping it in all at once is what makes pesto turn greasy and separated.
Dry your basil thoroughly. Excess water from washing dilutes the pesto and makes it watery. Pat the leaves completely dry before they go into the processor.
Pulse, don't blend continuously. Short pulses give you control and prevent the basil from overheating, which causes it to oxidize and turn brown.
Grate your own cheese. Pre-grated cheese contains anti-caking agents that affect both texture and flavor. A block of Parmigiano Reggiano takes two minutes to grate and makes a real difference.
5. Storage: Store in an airtight container with a thin layer of olive oil on top to prevent browning. Keeps in the fridge for up to one week. Freeze in ice cube trays for up to 3 months

Nutrition Facts

Serving: 1tablespoonCalories: 91kcalCarbohydrates: 2.1gProtein: 3.2gFat: 8.2gSaturated Fat: 1.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 4.8mgSodium: 109.6mgPotassium: 106.3mgFiber: 0.5g
Keyword Pesto
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