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Pesto Genoevese

The traditional way to make Pesto Genoevese using pine nuts, basil, olive oil, garlic, and Parmesan cheese.
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Prep Time: 3 minutes
Total Time: 3 minutes
Course: Sauces and Spreads
Cuisine: Italian
Keyword: Genovese pesto, pesto alla Genovese, Pesto Genovese
Servings: 8 servings
Calories: 390kcal
Author: jfletcher

Equipment

  • 1 Food processor You could use a high power blender if you prefer or a mortar and pedestal.

Ingredients

  • 8 ounces fresh basil
  • 6 cloves garlic
  • 1.25 cups extra virgin olive oil
  • 1/2 cup pine nuts
  • 1/2 cup parmesan cheese

Instructions

  • Pulse the Parmesan cheese, garlic, basil, and pine nuts in a food processor until a thick paste forms.
    8 ounces fresh basil, 1/2 cup pine nuts, 1/2 cup parmesan cheese, 6 cloves garlic
  • While pulsing the food processor, slowly pour the olive oil into the paste until the paste reaches a sauce like consistency.
    1.25 cups extra virgin olive oil
  • Season with salt and pepper to taste.
  • Serve with your favorite pasta, sandwich, bread, or salad or use in your favorite pesto recipe.

Notes

Pour the olive oil in slowly. You may not use all the olive oil called for. You want to stop when the paste turns into a somewhat viscuous consistency.
For the brightest flavor, try using only small basil leaves. The larger ones tend to be a bit more bitter.
Though you can serve the pesto sauce immediately, we find letting it sit for about a half hour lets all the fresh flavors come together. 

Nutrition

Serving: 2tablespoons | Calories: 390kcal | Carbohydrates: 3g | Protein: 4g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Cholesterol: 4mg | Sodium: 102mg | Potassium: 149mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 1547IU | Vitamin C: 6mg | Calcium: 130mg | Iron: 2mg
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