How to make and use basil pesto Genovese
User Reviews
5.0
141 reviews
Excellent
-
Prep Time
20 mins
-
Total Time
20 mins
-
Servings
4
-
Calories
328 kcal
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Course
Condiments
-
Cuisine
Mediterranean, Italian
How to make and use basil pesto Genovese
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Fresh basil pesto Genovese is an easy to make cold Italian sauce that is traditionally served in different pasta recipes but is also great as a dip, on pizza, in salads or soups, in sandwiches and with chicken or seafood. In fact, there are many ways to use this popular condiment.
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Ingredients
- 60-70 g fresh basil leaves (about 4 handfuls) washed and dried
- 20 g pine nuts (0.7oz) I sometimes like to toast them
- 60 g Parmigiano Reggiano (2oz) grated
- 30 g Pecorino Sardo (1oz) grated. Or double parmigiano (3oz) if not available or use pecorino Romano
- 1-2 garlic cloves peeled
- 100 ml extra virgin olive oil. (3.5floz) or as required
- 1-2 pinches coarse sea salt
Instructions
Using a food processor
- Put all the ingredients in the food processor and pulse a few seconds at a time until you have the right consistency. Don’t keep pulsing for too long at once as the blender will heat up and this can spoil the basil.
- OR First put the pine nuts and garlic in the food processor, then pulse until minced. Second add some basil and a little olive oil, then make a few short pulses. Add more fresh basil and a little olive oil, then make a few more short pulses. Repeat if you have more basil leaves.
- Finally, some salt and the cheese and some more olive oil followed by a short pulse or two just to mix the cheese and olive oil in. Alternatively transfer the pesto to a bowl and add the cheese and more oil then.
Traditional method
- Put the peeled garlic cloves into a mortar with the pine nuts. Grind until you have a paste. Then add some basil leaves, and a little coarse salt, and 3 tablespoon of olive oil. Keep working with the pestle, while continuing to add more basil leaves and olive oil until the pesto is smooth. Finally, transfer to a bowl, add the grated cheeses and stir well.
Notes
- You can serve your homemade basil pesto Genovese simply mixed into your favourite pasta cooked al dente with a little pasta cooking water or check out the 21 traditional and non-traditional ways to use pesto below for other ideas.
- Homemade pesto can be stored in sterilized mason jars or airtight container in the fridge for up to a week or in the freezer for up to 9 months. Alternatively freeze it in an ice tray and then transfer the 'cubes' to a freezer bag. This way it should last about 6 months.
Nutrition Information
Show Details
Calories
328kcal
(16%)
Carbohydrates
2g
(1%)
Protein
9g
(18%)
Fat
32g
(49%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Monounsaturated Fat
19g
Cholesterol
18mg
(6%)
Sodium
428mg
(18%)
Potassium
98mg
(3%)
Fiber
0.4g
(2%)
Sugar
0.4g
(1%)
Vitamin A
941IU
(19%)
Vitamin C
3mg
(3%)
Calcium
286mg
(29%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 2g | 1% |
| Protein | 9g | 18% |
| Fat | 32g | 49% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 18mg | 6% |
| Sodium | 428mg | 18% |
| Potassium | 98mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 0.4g | 1% |
| Vitamin A | 941IU | 19% |
| Vitamin C | 3mg | 3% |
| Calcium | 286mg | 29% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
141 reviews
Excellent
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