Pesto Genovese (Authentic Italian Pesto Recipe)
Have you tried making your own pesto yet? If not, you have to give this Pesto Genovese a shot! This isn't just any recipe; it's an award-winning family treasure passed down from a talented Italian chef from Genoa. What sets it apart is a special preparation method that guarantees a burst of flavor and a silky smooth texture. Trust me, once you taste this vibrant green goodness, you'll never look at store-bought pesto the same way again.
Servings: 4
Calories: 388
Ingredients
- ⅓ cup toasted pine nuts
- ½ cup extra virgin olive oil
- 1 garlic clove chopped
- 4 cups fresh basil leaves stems removed, loosely packed
- ½ teaspoon salt
- ⅓ cup finely grated Parmesan cheese
- ⅓ cup finely grated Pecorino Romano cheese
Instructions
- Place pine nuts, olive oil and garlic in a small blender or food processor. Pulse until mixture is a coarse paste.
- Add 1 cup of basil to the blender and pulse a few times. Repeat with remaining basil leaves, adding 1 cup at a time. Process, pulsing, until puréed and smooth.
- Add the salt and cheeses, then pulse just until blended. Do not over blend, as the sauce can separate.
- Place pesto in a small bowl or jar. If preparing more than 30 minutes ahead, cover with a thin layer of olive oil.
Video
Nutrition
Calories: 388kcal | Carbohydrates: 4g | Protein: 7g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Cholesterol: 16mg | Sodium: 538mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1376IU | Vitamin C: 5mg | Calcium: 208mg | Iron: 2mg