SHOW ALL IMAGES
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.
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)
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 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.
Rate & Review
TagsVIEW MORE TAGS VIEW LESS TAGS
Classic Chicken Pot Pie
Berry & Rose Sangria
Tikka Masala Mac and Cheese
No Bake S'mores Shortbread
Chocolate Pistachio Rolls with Orange Glaze
Weeknight Chicken Teriyaki
Garlic Jalapeño Vegetarian Meatball Sub
Sheet Pan Lemon Chicken with Parmesan Asparagus
Chocolate Churro Popcorn
Emmental & Caramelized Onion Grilled Cheese
Lemon Pepper Chicken Wings
Korean-Style Popcorn Cauliflower
No-Bake Vegan Chocolate Avocado Tart
3-Minute Avocado Salsa
Perfect Poached Eggs