Pesto Genovese
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
12 servings
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Calories
127 kcal
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Course
Condiments
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Cuisine
Italian
Pesto Genovese
Description
The Pesto Genovese recipe emphasizes fresh basil leaves and a careful balance of aromatic garlic and toasted pine nuts, brought together with olive oil and aged cheeses for depth of flavor. The preparation allows for control over texture by adding pine nuts last and intermittently scraping the mixture to achieve a smooth or slightly chunky sauce. The pesto is preserved well by topping it with olive oil during refrigeration, preventing oxidation and browning of the basil. This method provides a fresh, herbal, and creamy condiment that complements various dishes.
The freshness and balance of ingredients make it ideal to toss with cooked pasta, where adding pasta cooking water helps the sauce coat the noodles evenly. It can also be used as a flavorful spread on sandwiches or as a base for dips, lending a bright herbal note without overpowering other flavors.
The included notes suggest chilling removable food processor parts before blending to keep the pesto cool, preserving its vibrant flavors, and using high-speed blending briefly to reduce leaf exposure to blades which can cause browning. Stirring and scraping periodically contributes to an even texture without overheating the mixture.
Ingredients
- 4 tablespoons pine nuts
- 1 teaspoon salt sea salt
- 2 cloves garlic peeled and quartered
- 4 packed cups sweet Italian basil leaves picked, thick stems removed
- ½ cup olive oil add as needed if consistency is too thick, good quality, extra virgin
- ½ cup Parmigiano-Reggiano cheese Parmesan cheese), grated
- ¼ cup pecorino romano grated
Instructions
- Combine all ingredients in food processor, Vitamix, or blender* and blend until coarsely combined or smooth depending on preference.
- I like to add the pine nuts last so I can control how course I want the pesto. I generally prefer smooth pesto, but chunky/more coarse is great too. Stop 3-4 times to scrape sides with spatula.
- Transfer to small glass bowl with a lid or canning jar. Top with 1/2 inch olive oil and chill. The olive oil on top prevents browning of basil when it stays stored in the fridge.
- Enjoy with pasta*, on sandwiches, or as a dip!
Notes
- Freeze the removable parts of your food processor or blender for 20 minutes before use to prevent heat spoilage of flavors.
- Process ingredients quickly at maximum speed to limit leaf exposure to blades and avoid browning.
- Pause blending 3 to 4 times to scrape the sides for even mixing and texture control.
- When serving with pasta, add a few tablespoons of pasta cooking water to help the pesto coat the pasta evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 5mg | 2% |
| Sodium | 286mg | 12% |
| Potassium | 29mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 0.2g | 0% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 74mg | 7% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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