Pesto Alla Genovese

Recipe

7 INGREDIENTS • 4 STEPS • 5MINS

Pesto Alla Genovese

5

1 rating

Pesto is the second most used sauce in the world, originating from a beautiful Italian city called Genoa. For a quick option and to achieve a smoother consistency, make your pesto using a hand blender in just 5 minutes!

Pesto Alla Genovese

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Vincenzo's Plate

I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.

http://www.vincenzosplate.com/

Pesto is the second most used sauce in the world, originating from a beautiful Italian city called Genoa. For a quick option and to achieve a smoother consistency, make your pesto using a hand blender in just 5 minutes!

5MINS

Total Time

$1.96

Cost Per Serving

Ingredients

Servings

1

US / Metric

1 clove

Large Garlic

1 Tbsp

1 handful

Large Fresh Basil

to taste

2

Parmesan Cheese

1 Tbsp

Pecorino Romano Cheese

as needed

Extra-Virgin Olive Oil

Nutrition Per Serving

VIEW ALL

Calories

478

Fat

32.2 g

Protein

39.3 g

Carbs

6.1 g

Pesto Alla Genovese

Save

Vincenzo's Plate

I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.

http://www.vincenzosplate.com/

Cooking InstructionsHide images

step 1

To make this basil pesto, crush Garlic (1 clove) and Pine Nuts (1 Tbsp) using a mortar and pestle. This is key to a delicious pesto sauce.

step 2

Add Fresh Basil (1 handful) and a sprinkle of Sea Salt (to taste) and crush once again, pressing hard until you get a creamy consistency and the leaves have almost disappeared.

step 3

Add the Parmesan Cheese (2) and Pecorino Romano Cheese (1 Tbsp) and continue to mix through, to make a flavoursome pesto.

step 4

Pour a generous drizzle of Extra-Virgin Olive Oil (as needed) into the pesto and crush through, adding a little bit at a time to the pesto, as you go. Once done, you can serve it with your favorite pasta.

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