Pesto Genovese Sauce Recipe
A pesto genovese recipe which pairs fresh basil with a decadent pecorino and Parmigiano Reggiano flavor.
Prep Time 10 mins
Total Time 10 mins
Course Sauce
Cuisine Italian
Servings 4
Calories 391 kcal
- 2 ½ cups Basil, fresh
- ½ cup Olive Oil, extra virgin
- 1 cup Parmigiano Reggiano Cheese, grated
- ⅓ cup Pecorino Romano Cheese, grated
- 2 Garlic Cloves, minced
- 1 tablespoon Pine Nuts
- 1 pinch Salt, coarse
Place minced garlic in a large mortar with coarse salt, and pound it with the pestle.
Add pine nuts and crush them finely.
Add in basil leaves and crush them gently by rotating the pestle along the sides of the mortar.
Add in grated cheese and mix to combine.
Gradually pour in the oil and pound until it turns into a somewhat smooth sauce.
- 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.
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
Keyword Pesto Genovese Sauce