Pesto Alla Genovese
Elevate your culinary repertoire with the timeless classic, Pesto Alla Genovese, a vibrant and aromatic Italian sauce that showcases the freshest ingredients and traditional techniques. Made with fragrant fresh basil leaves, rich pine nuts, zesty garlic, and a blend of grated Parmesan and Pecorino cheeses, this authentic recipe is carefully crafted in a mortar and pestle to preserve its signature texture and flavor. Finished with a drizzle of premium extra virgin olive oil, this creamy, herbaceous pesto is perfect for tossing with pasta, spreading on crusty bread, or using as a dip for roasted vegetables. Ready in just 15 minutes, it's a simple yet sophisticated homemade sauce that captures the essence of Italian cuisine. Perfect for food lovers seeking a quick, healthy, and versatile recipe!
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Recipe Information
Ingredients
- 50 grams Fresh basil leaves
- 30 grams Pine nuts
- 2 pieces Garlic cloves
- 30 grams Parmesan cheese, grated
- 20 grams Pecorino cheese, grated
- 100 ml Extra virgin olive oil
- 1 teaspoon Coarse sea salt
Instructions
Wash the basil leaves gently with cold water and pat them dry with a clean kitchen towel or paper towels. Ensure they are completely dry to avoid excess moisture in the sauce.
In a mortar and pestle, add the garlic cloves and coarse sea salt. Crush the garlic into a paste.
Add the pine nuts to the mortar and pound them into the garlic paste until smooth.
Gradually add the basil leaves to the mortar in batches, grinding them gently and using a circular motion until they are well combined and a vibrant green paste is formed.
Stir in the grated Parmesan and Pecorino cheeses, mixing thoroughly until the mixture is evenly combined.
Slowly drizzle in the extra virgin olive oil while mixing continuously to create a creamy and emulsified sauce.
Taste the pesto and adjust the salt level if needed. Avoid over-salting as the cheeses already provide a salty flavor.
Use immediately with your favorite pasta, bread, or vegetables, or store in an airtight container in the refrigerator for up to 3 days. To store longer, cover the surface of the pesto with a thin layer of olive oil and freeze in small portions.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 2692 mg | 117% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.1 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 605 mg | 47% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 423 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
