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Pesto Genovese (Authentic Italian Basil Pesto)

4

20 min

Pesto Genovese (Authentic Italian Basil Pesto)

Pesto Genovese (Authentic Italian Basil Pesto) Photo 1

Time

20 min

Serving

6 persons

Calories

225

Rating

4.00★ (18)

Cuisine

Italian
Author: Victoria Buriak
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.

Ingredients

  • garlic: 2 clove (to taste)
  • pine nuts: 2 Tbsp
  • bunch fresh basil leaves: 1 piece
  • Parmigiano-Reggiano cheese: 0.5 cup (grated)
  • ½ tablespoons grated pecorino Romano cheese: 1 piece
  • extra-virgin olive oil: 0.5 cup

Metric Conversion

Stages of cooking

Pesto Genovese (Authentic Italian Basil Pesto) Photo 21
Pesto Genovese (Authentic Italian Basil Pesto) Photo 3 2
  1. 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.
    Pesto Genovese (Authentic Italian Basil Pesto) Photo 2
  2. Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.
    Pesto Genovese (Authentic Italian Basil Pesto) Photo 3

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