Pesto Genovese (Traditional Italian Pesto)
Ingredients
- 3.5 ounces Genovese basil leaves (sweet basil) by weight
- 1 cup Parmesan cheese, shredded
- 1/4 cup Pecorino Sardo cheese, shredded
- 1/3 cup pine nuts
- 1 clove garlic
- 1/2 tsp coarse sea salt
- 1/2 cup extra virgin olive oil (plus 1 tbsp to add on top)
Instructions
- Gently wash basil leaves under cold water and drain them thoroughly until they are very dry.
- In a food processor, blend Parmesan cheese, Pecorino Sardo cheese, pine nuts and garlic.
- Add basil leaves and salt.
- Continue to blend until you reach a smooth consistency, slowly drizzling the olive oil on top of the other ingredients during the process. Be careful not to over-blend the sauce or the blades will start to cook the basil.
- Finally, transfer the pesto into a jar and cover it with some more olive oil to avoid oxidation.
Nutrition
Calories: 222kcalCarbohydrates: 2gProtein: 7gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 12mgSodium: 384mgPotassium: 86mgFiber: 1gSugar: 1gVitamin A: 767IUVitamin C: 2mgCalcium: 205mgIron: 1mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.