How To Make Pesto Genovese (Authentic Italian Basil Pesto)
We can never thank the Italian people enough for inventing pizza and pasta. And you can enjoy these anytime with these easy-to-follow Italian recipes, while you take a sip of your wine! Bon Apetit!
Serves:
Ingredients
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
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In a food processor or blender, combine the basil, Parmesan cheese, pine nuts, and garlic. Pulse until coarsely chopped.
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While the machine is running, slowly pour in the olive oil until the pesto is smooth and well blended. If needed, scrape down the sides of the processor or blender with a spatula.
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Season with salt and pepper to taste. Blend again until combined.
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Transfer the pesto to a bowl and serve immediately, or store in an airtight container in the refrigerator for up to a week.
Nutrition
- Calories : 267kcal
- Total Fat : 27g
- Saturated Fat : 4g
- Cholesterol : 5mg
- Sodium : 203mg
- Total Carbohydrates : 3g
- Dietary Fiber : 1g
- Sugar : 0g
- Protein : 3g
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