Pesto Genovese (Authentic Italian Basil Pesto)

4.9

(18)

11 Reviews

3 Photos

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.

Submitted by MadameDanielaMoscaToba

Updated on August 31, 2023

3

Prep Time:

20 mins

Total Time:

20 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

2 cloves garlic, or more to taste
2 tablespoons pine nuts
1 bunch fresh basil leaves
½ cup grated Parmigiano-Reggiano cheese
1 ½ tablespoons grated pecorino Romano cheese
½ 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.

Recipe Tip

If you don't have a mortar and pestle, you can use a food processor or blender. Chill the blade and container in the fridge for 1 hour, then process basil, pine nuts, and garlic in 3 batches, pulsing to avoid heating the mixture. Follow with cheese and oil as above.

Nutrition Facts (per serving)

225	Calories
23g	Fat
1g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 225
% Daily Value *
Total Fat 23g	29%
Saturated Fat 4g	22%
Cholesterol 8mg	3%
Sodium 125mg	5%
Total Carbohydrate 1g	1%
Dietary Fiber 0g	1%
Total Sugars 0g
Protein 4g	9%
Vitamin C 3mg	3%
Calcium 121mg	9%
Iron 1mg	4%
Potassium 72mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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