Pesto alla Genovese.
Classic italian basil pesto recipe
Equipment
- Food Processor
Ingredients
- 60 g fresh basil leaves
- 60 g Parmesan grated
- 40 g pine nuts
- 120 ml 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!