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 AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Horchata
This horchata recipe is simple to make and you can adjust the amount of sugar to suit your taste. Serve over ice for a refreshing rice-based drink everyone will enjoy.
How to Make Pumpkin Cheesecake
We're combining America's favorite cheese-based dessert with America's favorite gourd! (Sorry, cucumbers!) There's a lot of ingredients, but the good news is it's super-easy to do. Serve with a dollop of whipped cream and a sprinkling of toasted pumpkin seeds.
Ras el Hanout
This ras el hanout spice mix is a blend of ground cumin, coriander, cinnamon, turmeric, and other warm spices often used in many Moroccan dishes.