Classic italian basil pesto
switch to
I may get commissions for purchases made through links in this post. This helps me to offer you free recipes and blog posts.
Pesto alla Genovese
Classic italian basil pesto recipe
Equipment
Ingredients
- 60 g (2.12 oz) fresh basil leaves
- 60 g (2.12 oz) Parmesan grated
- 40 g (1.41 oz) pine nuts_
- 120 ml (4.24 oz) olive oil_
- 3 cloves garlic
- salt_ to taste
- black pepper_ to taste
Instructions
- In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic cloves. Pulse until coarsely chopped.
- While the food processor is running, slowly drizzle in the olive oil until the mixture is well combined and smooth.
- Season with salt and pepper to taste.
- Use immediately or store in an airtight container in the refrigerator for up to a week.
Notes
You can serve this basil pesto over pasta, spread it on sandwiches or wraps, or use it as a dip. Enjoy!
Nutrition Facts
Pesto alla Genovese
Amount per Serving
Calories
390
% Daily Value*
Fat
40
g
62
%
Saturated Fat
7.1
g
44
%
Cholesterol
11
mg
4
%
Sodium
141
mg
6
%
Potassium
161
mg
5
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
4.3
g
5
%
Protein
7.9
g
16
%
Calcium
167
mg
17
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @catrionas.kitchen or tag #catrionaskitchen!
Enjoying my Recipes and Posts?
If you want to support me you can