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Pesto alla Genovese (Authentic Italian Basil Pesto Recipe)
Pesto Genovese is a traditional uncooked Italian basil sauce made with just seven authentic ingredients: Genovese basil DOP, extra virgin olive oil (preferably from the Ligurian Riviera), Parmigiano Reggiano (or Grana Padano), Pecorino Fiore Sardo, pine nuts, garlic, and salt.This famous Italian pesto recipe originates from Liguria, a stunning coastal region in northern Italy. It is one of the most popular sauces in Italian cuisine and has become famous worldwide.
Prep Time
15 mins
Total Time
15 mins
Servings: 6
Calories: 100 kcal
Course:
Condiments
Cuisine:
Italian
Ingredients
- 50 g basil - about 60-65 leaves
- ½ cup extra virgin olive oil
- 70 g parmigiano reggiano - ¾ cup
- 30 g Pecorino Fiore Sardo - 1 oz
- 2 cloves of garlic - peeled
- 15 g pine nuts - 1 tablespoon
- 4-5 grains coarse salt
- 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.
Cup of Yum
Notes
- If the pesto seems too thick before serving, add 1–2 tablespoons of pasta cooking water to achieve a smooth, velvety consistency. This helps the sauce coat the pasta evenly while keeping its fresh aroma.
- Besides being the perfect sauce for trofie, trenette, or gnocchi, pesto Genovese is also delicious as a spread on toasted bread for an easy appetizer.
Nutrition Information
Serving
100g
Calories
100kcal
(5%)
Carbohydrates
1g
(0%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
13mg
(4%)
Sodium
506mg
(21%)
Potassium
59mg
(2%)
Fiber
0.2g
(1%)
Sugar
0.3g
(1%)
Vitamin A
552IU
(11%)
Vitamin C
2mg
(2%)
Calcium
208mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 100
% 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.