Classic italian basil pesto
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Pesto alla Genovese.
Classic italian basil pesto recipe
Equipment
Ingredients
- 60 g (2 cups) fresh basil leaves
- 60 g (½ cup) Parmesan grated
- 40 g (⅓ cup) pine nuts
- 120 ml (½ cup) 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.
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