Pesto Genovese is probably the most famous Italian sauce for pasta after Ragu alla Bolognese, typical of the Liguria region.
For preparing this delicate sauce according to the original recipe, you will need a marble mortar and a wooden pestle. You can also prepare it with a food processor, but trust us, it won’t taste the same, and the consistency will be different.
Pesto Genovese Sauce Recipe
A pesto genovese recipe which pairs fresh basil with a decadent pecorino and Parmigiano Reggiano flavor.
Ingredients
- 2 ½ cups fresh basil leaves
- ½ cup extra virgin olive oil, extra virgin
- 1 cup Parmigiano Reggiano cheese, grated
- ⅓ cup Pecorino Romano cheese, grated
- 2 garlic cloves, minced
- 1 tablespoon pine nuts
- coarse salt, a pinch
Instructions
- Place minced garlic in a large mortar with coarse salt, and pound it with the pestle.
- Add pine nuts and crush them well.
- Add in basil leaves and crush them gently by rotating the pestle along the sides of the mortar.
- Add in grated cheese and combine the ingredients.
- Gradually pour in the oil and pound until you obtain a grainy and creamy pesto.
- Serve and enjoy.
EQUIPMENT
Notes
- Do not wash basil leaves; instead, clean them with a clean cloth.
- If you don’t have a mortar, you can use a food processor. Be careful not to over-process the ingredients.
- This way, you can prepare many different pesto variants like arugula, baby spinach, or lamb’s lettuce pesto.
Nutrition Estimate
Calories: 391kcal | Carbohydrates: 2g | Protein: 12g | Fat: 38g | Saturated Fat: 9g | Cholesterol: 26mg | Sodium: 502mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1022IU | Vitamin C: 3mg | Calcium: 415mg | Iron: 1mg
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If you like this post, then we definitely recommend checking out our White Sauce/Bechamel Sauce recipe post.