Pesto alla Genovese

Name: Pesto alla Genovese
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups fresh basil leaves, packed; 3 tbsp pine nuts; 2 cloves garlic; ½ cup parmigiano-reggiano, grated; ¼ cup pecorino sardo, grated; ½ cup extra virgin olive oil; ½ tsp salt, coarse

Vibrant basil pesto from Genoa, traditionally made with mortar and pestle for the best texture.

Total time: 20 min
Prep: 15 min
Cook: 5 min
Serves: 4
Difficulty: Easy
Per serving: 290 kcal

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Ingredients

2 cups fresh basil leaves, packed Swap
3 tbsp pine nuts
2 cloves garlic Swap
½ cup parmigiano-reggiano, grated
¼ cup pecorino sardo, grated
½ cup extra virgin olive oil Swap
½ tsp salt, coarse

Equipment

mortar and pestle

Method

Lightly toast pine nuts until golden. Cool.
Crush garlic and salt into paste. Add pine nuts, crush.
Add basil a handful at a time, grinding in circular motion.
Mix in both cheeses. Drizzle in olive oil while stirring until creamy.
Toss with hot pasta or spread on bread.

Nutrition per serving

Calories: 290
Protein: 8g
Carbs: 3g
Fat: 28g
Fiber: 1g

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

italian · pesto · basil · sauce · genovese · vegetarian · condiment

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Ingredients

Equipment

Method

Nutrition per serving

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