Pesto Genovese (Authentic Italian Basil Pesto)

Pesto Genovese (Authentic Italian Basil Pesto)
Special Recipe : Pesto Genovese (Authentic Italian Basil Pesto)

Summary

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.

Servings 0}

Integrated

  • 2 cloves garlic, or more to taste
  • 2 tablespoons pine nuts
  • 1 bunch fresh basil leaves
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1 1/2 tablespoons grated pecorino Romano cheese
  • 1/2 cup extra-virgin olive oil

Directions

  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.

Per Serving:

  • 224.9 calories
  • protein 4.3g 9% DV
  • carbohydrates 1.4g 1% DV
  • fat 22.6g 35% DV
  • cholesterol 7.8mg 3% DV
  • sodium 125.1mg 5% DV.

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