Pesto alla Genovese - Classic Basil Pesto
Pesto alla Genovese - Classic Basil Pesto - has been called the most seductive of all sauces for pasta.
Ingredients
- 2 cups tightly packed fresh basil leaves 110g, 3.9oz
- 2 cloves garlic finely minced
- ½ cup extra virgin olive oil 60g, 2.1oz
- 3 tablespoons pine nuts
- Salt
- ½ cup freshly grated parmigiano-reggiano cheese 12g, .4oz
- 2 tablespoons freshly grated pecorino romano cheese
Instructions
To make in the food processor:
- In the bowl of a food processor, combine basil, olive oil, pine nuts, minced garlic, and a pinch of salt and process until creamy.
- Transfer to a bowl and mix in the two cheeses.
To make with mortar and pestle:
- Combine basil, pine nuts, minced garlic, and a pinch of salt (coarse is better here) in the mortar. Using the pestle with a rotary, grinding motion, grind the ingredients into a paste against the sides of the mortar.
- Add both cheeses and using the pestle grind into the paste.
- Pour in olive oil in a thin stream and beat until incorporated with a wooden spoon.
Notes
- Classic Basil Pesto is traditionally made with a mortar and pestle. While this makes a superior pesto, it's also more work and more time consuming. The food processor rends making pesto nearly effortless, and it still tastes amazing.
Nutrition
Calories: 235kcalCarbohydrates: 2gProtein: 5gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 7mgSodium: 154mgPotassium: 67mgFiber: 0.3gSugar: 0.3gVitamin A: 496IUVitamin C: 2mgCalcium: 133mgIron: 1mg
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