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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.
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
Step 1
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.
Step 2
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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 225 | |
| % Daily Value * | |
| Total Fat23g | 29% |
| Saturated Fat4g | 22% |
| Cholesterol8mg | 3% |
| Sodium125mg | 5% |
| Total Carbohydrate1g | 1% |
| Dietary Fiber0g | 1% |
| Total Sugars0g | |
| Protein4g | |
| Vitamin C3mg | 15% |
| Calcium121mg | 9% |
| Iron1mg | 4% |
| Potassium72mg | 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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source by allrecipe
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