Pesto Genovese
The classic green sauce of Genoa – vibrant, fragrant, and creamy, featuring fresh basil, pine nuts, and Parmigiano.
- 10 min
- 266 kcal / serving
- easy
- vegetarian
- Protein
- 6.2 g
- Fat
- 26.8 g
- Carbs
- 2.5 g
Contains: milk, tree nuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
4 servings
- 2 bunches fresh basil (leaves only, approx. 25 g each)
- 30 g pine nuts
- 2 pc garlic cloves
- 50 g Parmesan cheese (finely grated)
- 80 ml extra virgin olive oil
- 1 pinch coarse sea salt
Method
- Toast the pine nuts in a dry skillet over medium heat until lightly golden, then transfer to a plate to cool completely.
- Wash the basil thoroughly, pat the leaves completely dry using paper towels, and discard the stems.
- Pound the garlic and a pinch of coarse sea salt in a mortar and pestle (or pulse in a mini chopper) until a paste forms.
- Add the cooled pine nuts to the mixture and crush them into a coarse grind.
- Add the basil leaves in small batches, grinding them gently against the sides (do not over-process or the basil will turn bitter and brown).
- Stir in the finely grated Parmesan cheese, then slowly incorporate the olive oil until a rich, uniform sauce is achieved. Makes about 4 servings for one serving of pasta each.
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