Basil Pesto alla Genovese
A vibrant and flavorful basil pesto recipe that transports you to Italy with its herby aroma and nutty undertones.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh basil (packed, both stems and leaves)
- 1/3 cup pine nuts
- 1/4 cup grated parmesan cheese
- 1/3 cup extra virgin olive oil
- 4 cloves garlic
- 1 teaspoon fresh lemon juice
- 1 pinch kosher salt
Instructions
- Gather all your ingredients, and wash the basil leaves gently.
- Place the pine nuts in a dry skillet over medium heat and toast until golden brown.
- Add the toasted pine nuts and garlic cloves to the food processor and pulse until crumbly.
- Incorporate the packed basil leaves and pulse a few times until finely chopped.
- Sprinkle in the grated parmesan and a pinch of kosher salt, pulsing to combine.
- With the food processor running, slowly drizzle in the olive oil until creamy.
- Finally, add the lemon juice, taste for seasoning, and adjust as needed.
- Transfer the pesto to a jar or airtight container to store.
Notes
Pesto can be stored in the fridge for up to a week or frozen in ice cube trays for easy portioning.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 220
- Sugar: 0g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 18.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: pesto, basil, Italian, sauce, vegetarian, recipe