Pesto Genovese (classic basil pesto)

Name: Pesto Genovese (classic basil pesto)
Prep time: 10 min
Total time: 10 min
Ingredients: 4 tablespoons pine nuts; 1 teaspoon sea salt; 2 garlic cloves, peeled and quartered; 4 packed cups sweet Italian basil, leaves picked, thick stems removed; 1/2 cup good quality extra virgin olive oil (add as needed if consistency is too thick); 1⁄2 cup Parmigiano-Reggiano, (Parmesan cheese), grated; 1⁄4 cup Pecorino Romano, grated

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 12

Author : Elena Davis

basil pesto pesto genovese

Ingredients

Remove All · Remove Spices · Remove Staples

4 tablespoons pine nuts1 teaspoon sea salt2 garlic cloves, peeled and quartered4 packed cups sweet Italian basil, leaves picked, thick stems removed1/2 cup good quality extra virgin olive oil (add as needed if consistency is too thick)1⁄2 cup Parmigiano-Reggiano, (Parmesan cheese), grated1⁄4 cup Pecorino Romano, grated

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Instructions

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Step 1

Combine all ingredients in food processor, Vitamix, or blender* and blend until coarsely combined or smooth depending on preference.

Step 2

I like to add the pine nuts last so I can control how course I want the pesto. I generally prefer smooth pesto, but chunky/more coarse is great too. Stop 3-4 times to scrape sides with spatula.

Step 3

Transfer to small glass bowl with a lid or canning jar. Top with 1/2 inch olive oil and chill. The olive oil on top prevents browning of basil when it stays stored in the fridge.

Step 4

Enjoy with pasta*, on sandwiches, or as a dip!