RecipesPasta & Co

Pesto alla Genovese – The All-time Favorite!

by Micaela Harrasser

Today I am sharing this super quick and easy recipe for the all-time favorite pesto alla Genovese – i.e. with basil and pine nuts!

It’s one of the most beloved sauces, and for a reason! (or multiple ;D). It only has a few ingredients, so quality is key – especially for the olive oil and basil! For the extra virgin olive oil, make sure the flavor is not too pungent, and that you really like it. And for the basil, make sure it’s smelling great and not bitter!

The use of the mixer makes your life much easier – you can use it also to blitz the chunks of cheese! Just make sure to use the pulse function when you add the basil. If you mix it for too long it might heat up and become bitter, and we don’t want that 😉 finally, this version is quite loaded with cheese, and does not have as much oil. As with every recipe, feel free to adjust it according to your taste! 😀 enjoy!

Pesto alla Genovese - The All-time Favorite!

Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 60g fresh basil leaves
  • 45g pine nuts
  • 75g parmigiano reggiano
  • 75g extra virgin olive oil

Instructions

  1. First, lightly toast the pine nuts in a pan until lightly golden.
  2. In a small blender, add the pine nuts with the cheese and pulse until you get a coarse mixture.
  3. Add the garlic clove and pulse until incorporated.
  4. Add half of the oil and pulse a few times.
  5. Add half the basil and pulse until incorporated (do not over-mix it otherwise it might become bitter).
  6. Add the remaining basil leaves and oil, and pulse until combined.
  7. Taste and eventually adjust with salt, pepper or cheese.
  8. Note: you are aiming for a paste that is not too wet nor oily – you will use the pasta cooking water to dilute it down.
  9. The sauce is ready!

 

Notes

Storage: it can be frozen immediately. It can be stored in the fridge, sealed, for up to 4 days - in this case, make sure to cover the top with olive oil to keep the vibrant green color.

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