Pesto Genovese
Genovese pesto is a classic Italian sauce that isn't as hard to make as you might think! This vibrant, no-cook pesto sauce is made from fresh basil, pine nuts, garlic and pecorino romano cheese blended into a rich olive oil base. Learn how to make it at home with this simple recipe.
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Ingredients
- 2 cups basil leaves
- 1/4 cup pine nuts
- 1/4 cup pecorino romano cheese
- 1 garlic clove
- 1/2 cup extra virgin olive oil
- 1/4 - 1/2 teaspoon coarse salt
Instructions
- Trim any large stems from your basil and peel your garlic (no need to mince it). Wash and dry basil leaves if needed.
- If you need to grate your cheese, you can do it right in the food processor before you make your pesto.
- Combine all of the ingredients into the bowl of a food processor, or blender. Pulse until the basil and nuts have been finely chopped.
- Scrape the sides with a spatula once or twice to make sure there are no big pieces remaining. Blend until the sauce is almost smooth.
- Adjust your seasonings with salt & pepper to taste. You can also add extra olive oil to thin the pesto sauce if you need to, or if you prefer your pesto to be a bit thinner.
Nutrition
Calories: 162kcal Carbohydrates: 1g Protein: 2g Fat: 17g Saturated Fat: 3g Polyunsaturated Fat: 3g Monounsaturated Fat: 11g Cholesterol: 3mg Sodium: 111mg Potassium: 47mg Fiber: 0.3g Sugar: 0.2g Vitamin A: 331IU Vitamin C: 1mg Calcium: 45mg Iron: 1mg