Print: Pesto Genovese (Authentic Italian Basil Pesto)

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.

Prep

10 min

Cook

6 min

Servings

Difficulty

Easy

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/pesto-genovese-authentic-italian-basil-pesto