Pesto alla Genovese (Authentic Italian Basil Pesto Recipe)
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
6
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Calories
100 kcal
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Course
Condiments
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Cuisine
Italian
Pesto alla Genovese (Authentic Italian Basil Pesto Recipe)
Description
Pesto alla Genovese is prepared by blending fresh basil leaves, garlic, pine nuts, grated Parmigiano Reggiano, Pecorino cheese, coarse salt, and olive oil. To maintain the sauce's bright green hue, the food processor blades and bowl are chilled beforehand, and basil leaves are washed and soaked briefly in ice water, then dried thoroughly.
The ingredients are pulsed then blended to a smooth yet slightly textured sauce. Adding pasta cooking water can adjust the consistency to a velvety finish that evenly coats pasta varieties like trofie, trenette, or gnocchi. This method preserves the fresh flavor of basil alongside the sharpness of cheeses and richness of olive oil.
Pesto also serves well as a spread on toasted bread, offering an easy appetizer option that highlights the aromatic qualities of basil and the nutty notes of pine nuts and cheeses.
Ingredients
- 50 g basil - about 60-65 leaves
- ½ cup extra virgin olive oil
- 70 g parmigiano reggiano - ¾ cup
- 30 g pecorino cheese 1 oz, Fiore Sardo variety
- 2 cloves garlic peeled
- 15 g pine nuts - 1 tablespoon
- 4-5 grains salt coarse
- ice
Instructions
- Here’s a simple trick to maintain the vibrant green color of your pesto Genovese. Place the blades and bowl of your food processor in the refrigerator for about 10 minutes until they are very cold.
- Meanwhile, wash the basil leaves under cold running water, then transfer them to a large bowl filled with ice water for 3–4 minutes. This step helps preserve the basil’s fresh color and prevents oxidation.
- Once the basil has chilled, pat it completely dry using a kitchen towel (this is crucial—wet basil can cause oxidation and darken the pesto).
- Place the basil into the chilled food processor along with garlic, pine nuts, and grated Parmigiano Reggiano. If you follow these tips, you’ll achieve a beautifully green pesto sauce.
- Pulse the ingredients coarsely for a few seconds. Then add the salt and the Pecorino Fiore Sardo, cut into small pieces. Blend everything for about 1 minute until well combined.
- Next, pour in the extra virgin olive oil and continue blending for about 5 minutes, until you achieve a creamy, smooth, and bright green pesto sauce.
Notes
- Add 1–2 tablespoons of pasta cooking water before serving if the pesto is too thick to help it coat pasta smoothly.
- Pesto pairs well with trofie, trenette, gnocchi, and also works as a flavorful spread on toasted bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 100kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 506mg | 21% |
| Potassium | 59mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 0.3g | 1% |
| Vitamin A | 552IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 208mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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