Pesto Genovese (Authentic Italian Basil Pesto)
Ingredients20 m servings 225
- 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 1.4 4.3 8 125 Full nutrition
ReviewsRead all reviews 5
Just made it to taste, didn't even measure anything. Pesto is SUPER easy to make and delicious. Added to spaghetti noodles and some blackened chicken to make an awesome pasta dinner. Everyone ha...
I used a food processor to blend everything. Does anyone know how much a bunch of basil equals in measurement? I don't know if I had enough leaves so the pesto had more oil than what I'm used t...
Great recipe but I added 2 cups total parmesan cheese - I misread the recipe and saw 1/2c +1 1/2 c (not tablespoon!!) but it was fabulous!!! I will definitely make it again...and probably add th...
Very good pesto. I have so much basil in my garden I will have to make at least 25 more batches before it's over. I did add a small amount of spinach to add a little more color and it was reall...