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
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.
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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