Pesto Genovese Recipe

The authentic Pesto Genovese, a classic basil pesto from Northern Italy, is celebrated for its vibrant green color and rich, nutty flavor. To create this traditional sauce, you'll need fresh basil, high-quality extra virgin olive oil, Parmigiano Reggiano, Pecorino Sardo, pine nuts, and garlic. Selecting the right ingredients is crucial to achieving the best homemade pesto taste

Course Sauces

Cuisine Italian

Keyword Basil pesto, Green pesto, pesto Genovese

Prep Time 10

Total Time 10

Servings people

Calories 267kcal

Author Laura Tobin

Equipment

Ingredients

2 bunches fresh basil leaves about 2 oz - 50 g
1 peeled garlic cloves
2 tablespoon freshly grated Parmesan or Grana Padano
2 tablespoon Pecorino Sardo optional
1 tablespoon pine nuts
½ cup extra virgin olive oil
teaspoon salt

US Customary - Metric

Instructions

Gently rinse the basil under fresh water then drain the leaves and dry them thoroughly with a vegetable spinner.
2 bunches fresh basil leaves
Remove the basil leaves from the stems
Place all the ingredients in a bowl, pulsing the mixture in short bursts with a food processor or a hand blender
1 peeled garlic cloves, 2 tablespoon freshly grated Parmesan, 2 tablespoon Pecorino Sardo, 1 tablespoon pine nuts, ½ cup extra virgin olive oil, tsp salt
Continue pulsing until the pesto becomes a smooth paste and reaches a creamy consistency
Use the pesto immediately, or if storing, cover the surface with a thin layer of olive oil to preserve its color and freshness.

Video

Notes

The intermittent chopping is crucial for maintaining the pesto's vibrant green color as it prevents the basil from oxidizing and turning dark.

Nutrition