Pesto Alla Genovese

While most modern pesto recipes will point you towards your food processor, this Pesto Alla Genovese relies on a more traditional method of finely mincing everything together. The perks? A lovely, dark green color that your food processor tends to lose and a deep sense of accomplishment.

Total Time

10min

4.5

2 Ratings

Author: SideChef

Servings:

Ingredients

•

3 cups

Fresh Basil Leaves

•

2 Tbsp

Pine Nuts

•

2 cloves

Garlic

•

1/2 tsp

Coarse Salt

•

3/4 cup

Parmesan Cheese , grated

•

3 1/3 Tbsp

Extra-Virgin Olive Oil

Cooking Instructions

Gather Fresh Basil Leaves (3 cups) in a large pile. Chop your Basil by slowly pushing the leaves toward your knife and cutting into thin strips. Gather the strips in the center of your cutting board and finely mince.

Place your Pine Nuts (2 Tbsp) on top of your Basil. Cut the nuts and Basil together until a coarse, paste-like mixture has formed.

Smash two cloves of Garlic (2 cloves) . Pour Coarse Salt (1/2 tsp) over them and use the back of your knife to crush into a garlic paste.

In a medium mixing bowl combine basil mixture with garlic paste and Parmesan Cheese (3/4 cup) . Stir to combine. Add in Extra-Virgin Olive Oil (3 1/3 Tbsp) and continue to stir until a thick paste forms.

Store Pesto Alla Genovese in an airtight container. Before you seal it, cover the top of the pesto with a layer of oil to help preserve its freshness.

Author's Notes

If you want a smoother sauce (or are running short on time) you can just pulse the ingredients in your food processor until the desired consistency is reached.

Nutrition Per Serving

CALORIES

211

FAT

19.5 g

PROTEIN

7.8 g

CARBS

2.4 g