Pesto Alla Genovese (Italian Basil Pesto)
User Reviews
5
3 reviews
Excellent
-
Prep Time
20 mins
-
Total Time
20 mins
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Servings
6 tablespoons
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Calories
102 kcal
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Course
Condiments
-
Cuisine
Italian
Pesto Alla Genovese (Italian Basil Pesto)
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This homemade Pesto Alla Genovese recipe makes an authentic Italian basil pesto that returns me to the Ligurian coast with every bite. It's super easy to make a small batch at a time so that you have just enough vibrantly fresh pesto to use in your recipe.
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Ingredients
- ½ garlic peeled, small clove
- small pinch sea salt more to taste, coarse
- ½ packed cup basil fresh leaves
- 2 tablespoons pine nuts , lightly toasted
- ¼ heaping cup Parmesan Cheese more to taste, Parmigiano Reggiano, finely grated
- 3 tablespoons extra virgin olive oil more to store, mild
Instructions
- Bash the garlic clove with a small pinch of sea salt in a mortar with the pestle until the garlic resembles a smooth paste – I use about ⅛ teaspoon coarse salt.
- Tear in the basil leaves in stages, crushing and pounding the leaves to make room for the next few. Pound until you have a fairly fine, emerald green paste.
- Add the lightly toasted pine nuts and pound until there are no large chunks of pine nuts visible.
- Add the freshly grated parmesan cheese and pound again until you have a light green and creamy, thick paste.
- Slowly drizzle in the olive oil, stirring as you go, until well incorporated.
- Let the pesto sit for a few minutes for the flavours to come together, then taste and adjust with more parmesan, salt, or olive oil for the perfect flavour and consistency.
- Use the pesto sauce straight away or transfer it to an airtight container or mason jar, drizzle with a thin layer of olive oil and refrigerate until you're ready to use it.
Equipments used:
Notes
- This small batch basil pesto recipe is great if you need only a few tablespoons of authentic Italian pesto. But, if you want to get ahead on meal prep with a large batch that's perfect for freezing in portions, try my foolproof food processor or blender basil pesto recipe.
- Oil: A mild-tasting olive oil works best, a very peppery-tasting olive oil can sometimes be overwhelming. You can also opt for a neutral oil like sunflower or avocado oil.
- Nuts: While pine nuts are the traditional pesto choice, they are very expensive. Explore some alternatives for pine nuts in pesto if you don't have any.
- Cheese: You can also use grated Pecorino Romano cheese. The most important is that it is freshly grated cheese.
Nutrition Information
Show Details
Serving
1tablespoon
Calories
102kcal
(5%)
Carbohydrates
1g
(0%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Cholesterol
3mg
(1%)
Sodium
116mg
(5%)
Potassium
37mg
(1%)
Fiber
0.2g
(1%)
Sugar
0.2g
(0%)
Vitamin A
253IU
(5%)
Vitamin C
1mg
(1%)
Calcium
58mg
(6%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 6tablespoons
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 102kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 3mg | 1% |
| Sodium | 116mg | 5% |
| Potassium | 37mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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