Pesto Genovese | Authentic Italian Basil Pesto

Name: Pesto Genovese | Authentic Italian Basil Pesto
Prep time: 15 min
Total time: 15 min
Ingredients: 50 g of small basil leaves (about 60/65 leaves); 1/2 cup of extra virgin olive oil; 70 g (½ cup) of Parmigiano Reggiano or Grana Padano; 30 g (2 tablespoons) of Pecorino Fiore Sardo; 2 peeled garlic cloves; 15 g (1 tablespoon) of pine nuts; 4/5 grains of coarse salt; ice

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 6

Author : Recipes from Italy

pesto pesto recipe authentic pesto recipe

Pesto Genovese | Authentic Italian Basil Pesto

Ingredients

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50 g of small basil leaves (about 60/65 leaves)1/2 cup of extra virgin olive oil70 g (½ cup) of Parmigiano Reggiano or Grana Padano30 g (2 tablespoons) of Pecorino Fiore Sardo2 peeled garlic cloves15 g (1 tablespoon) of pine nuts4/5 grains of coarse saltice

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Instructions

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Step 1

Wash and dry the basil leaves very well on a kitchen towel. Place them in a food processor with garlic, pine nuts and grated Parmigiano. Chop coarsely for a few seconds then add salt and Pecorino Fiore Sardo cheese cut into small pieces. Blend all the ingredients for about 1 minute.

Step 2

Add extra virgin olive oil. Blend for about 5 minutes, until you’ll get a creamy green pesto sauce. Pesto must not heat up, so be careful to work quickly, using the food processor at minimum speed and at intervals, that is, blend a few seconds, stop and start again.

Step 3

Before seasoning your pasta dish, if the basil pesto is too thick, add 1 or 2 tablespoons of the cooking water; this way you’ll have a warm homogeneous soft pesto sauce.