Pesto alla Genovese Recipe (Authentic Basil Pesto)
This traditional basil pesto recipe is a simple, no-cook sauce that you can. use in pasta dishes, marinades, and more!
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.
- 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: 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
Tried this recipe?Let us know how it was!