Classic Genovese Pesto

Pine nuts are traditionally added to pesto, but you can substitute walnuts or almonds for this easy sauce. To bring out the full flavor of the nuts, toast them in a dry skillet before processing.

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3 users rated this recipe an average rating of 3.5
Yields:
3/4 cups pesto
Start to Finish:
20 mins
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Classic Genovese Pesto

Ingredients
1/3
cup olive oil
2
cups firmly packed fresh Genovese or sweet basil leaves (2-1/2 ounces)
1/2
cup pine nuts
1/2
cup grated Parmesan or Romano cheese
3
cloves garlic, peeled and quartered
1/4
teaspoon salt
 
Ground black pepper

Directions

  1. In a food processor or blender, combine 1/3 cup of the oil, the basil, nuts, cheese, garlic, and salt. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough remaining oil until desired consistency. Add black pepper to taste.
  2. If you're not serving the pesto immediately, divide it into 3 portions. Place each portion in a small airtight container and refrigerate for 1 to 2 days or freeze for up to 3 months. Makes about 3/4 cup pesto.

From the Test Kitchen

To serve, toss 1/2 cup pesto with 4 cups hot cooked pasta.

Nutrition Facts

(Classic Genovese Pesto)
    Per serving:
  • 109 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 3 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 3 mg chol.,
  • 100 mg sodium,
  • 1 g carb.,
  • 1 g fiber,
  • 0 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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