Pesto Genovese (Authentic Italian Basil Pesto)
"An authentic Genoese pesto. It's straight from Italy and you won't find a better recipe! This calls for a spoonful of pecorino cheese, but you could also use all Parmesan in a pinch. To store in fridge for up to 1 month: place pesto in a jar, cover with olive oil, and top with a lid."
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Ingredients20 m servings 225 cals
Original recipe yields 6 servings
- Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
- Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.
- Cook's Note:
- If you don't have a mortar and pestle, you can also use a food processor or blender. Chill the blade and container in the fridge for 1 hour and then process in pulses to avoid heating the pesto mixture. Add the basil, pine nuts, and garlic in 3 batches, then follow with the cheese and oil as above.
Per Serving: 225 calories; 22.6 g fat; 1.4 g carbohydrates; 4.3 g protein; 8 mg cholesterol; 125 mg sodium. Full nutrition
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