Pesto Genovese (Authentic Italian Basil Pesto)

Pesto Genovese (Authentic Italian Basil Pesto)
  • PREP TIME
    20 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    20 mins
  • SERVING
    6 People
  • VIEWS
    54

Embark on a culinary journey to the heart of Genoa with this authentic pesto recipe. Vibrant basil, fragrant garlic, and nutty pine nuts unite with the richness of Parmesan and Pecorino, all brought together by luscious extra virgin olive oil. A taste of Italy, crafted in your own kitchen.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    1 g
  • Cholesterol
    8 mg
  • Fiber
    0 g
  • Protein
    4 g
  • Saturated Fat
    4 g
  • Sodium
    125 mg
  • Sugar
    0 g
  • Fat
    23 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View 5 mins Using a mortar and pestle, crush the garlic until it forms a paste. (5 minutes)

Image Step 02
02 Step

Recipe View 3 mins Add the pine nuts to the garlic and continue crushing until well combined. (3 minutes)

Image Step 03
03 Step

Recipe View 15 mins Gradually add the fresh basil leaves, crushing them with a circular motion until a smooth, vibrant green paste is achieved. (10-15 minutes)

Image Step 04
04 Step

Recipe View 2 mins In a separate bowl, mix the grated Parmigiano-Reggiano and Pecorino Romano cheeses together using a wooden spoon. (2 minutes)

Image Step 05
05 Step

Recipe View 3 mins Slowly drizzle in the extra-virgin olive oil, stirring continuously until the pesto is beautifully blended and emulsified. (3 minutes)

For optimal flavor, use the freshest basil you can find. Its aroma will infuse the entire pesto.
To prevent the basil from oxidizing and turning black, blanch the leaves in boiling water for a few seconds, then immediately plunge them into ice water before using.
If you don't have a mortar and pestle, a food processor can be used, but be careful not to over-process the pesto, as this can make it bitter. Pulse gently until the desired consistency is reached.
To store, transfer the pesto to an airtight jar, press a piece of plastic wrap directly onto the surface to prevent oxidation, and cover with a thin layer of olive oil. Store in the refrigerator for up to a week, or freeze for longer storage.

Oda Hyatt

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 18 Ratings)
Total Reviews: (4)
  • Lelah Dickinson

    The tip about blanching the basil really makes a difference in preserving the vibrant green color.

  • Neva Hudson

    This pesto is absolutely divine! The aroma alone transported me back to Italy.

  • Amy Roob

    I've tried many pesto recipes, but this one is by far the best. The use of both Parmesan and Pecorino cheese adds a wonderful depth of flavor.

  • Elizabeth Pfannerstill

    I followed the recipe exactly, and it turned out perfectly. The balance of flavors is spot on!

LEAVE A REVIEW

Please Rate