An authentic Genoese pesto. It's straight from Italy and you won't find a better recipe! This calls for a spoonful of pecorino cheese, but you could also use all Parmesan in a pinch. To store in fridge for up to 1 month: place pesto in a jar, cover with olive oil, and top with a lid.
Ingredients
- 2 cloves garlic , or more to taste
- 2 tablespoons pine nuts
- 1 bunch fresh basil leaves
- 0.5 cups grated Parmigiano-Reggiano cheese
- 1.5 tablespoons grated pecorino Romano cheese
- 0.5 cups extra-virgin olive oil
Instructions
-
1
Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
-
2
Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Easy Arugula Salad
This simple arugula salad is so easy even I can make it — and I'm a beginning cook! It looks very presentable for guests and takes only minutes to make.
Whole Grain Breakfast Cookies Recipe
My sister and I love something sweet with our coffee in the morning. We created this cookie recipe to make a wholesome breakfast. I generally double the batch and keep them in the freezer. They taste even better frozen (still soft!). Whole grains, fiber, and protein, and no butter! Can it really be delicious? Yes! My kids can't keep their fingers out of the batter. I decided to add it to Allrecipes because everyone keeps asking me for the recipe. Enjoy!
Dad's Prussian Dressing
My dad's homemade dressing. Super easy and I haven't met a person who didn't like it yet! Great on iceberg salad cut into wedges (fun too!)