Name: Pesto Genovese Recipe (Authentic Italian Basil Pesto)
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: italian
Ingredients: 50 g fresh basil leaves (- (about 60–65 small leaves), preferably Genovese basil DOP); 120 ml extra virgin olive oil (- ½ cup, preferably a mild Ligurian extra virgin olive oil); 70 g Parmigiano Reggiano (- ¾ cup, finely grated); 30 g Pecorino Fiore Sardo (- about ⅓ cup, finely grated); 1 or 2 cloves of garlic (- depending on size and taste); 15 g pine nuts (- 2 tablespoons); 4-5 grains coarse salt; ice (- to quickly chill the basil leaves before making the pesto)

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Pesto Genovese Recipe (Authentic Italian Basil Pesto)

Nutrition Facts

Per serving · recipe makes 6 · 15m total

Servings

Calories

12% of a 2,000 cal day

249KCAL

Protein

6g12% DV

% DAILY VALUE

Total Fat25g

32%

Saturated6g

30%

Unsaturated19g

—

Total Carbs1g

Fiber0g

Total Sugars0g

—

incl. Added Sugars0g

Starch1g

—

Sodium215mg

% Daily Value is based on a 2,000 calorie day.

Authentic Ligurian pesto made by hand with fresh basil, garlic, pine nuts, and cheeses. A vibrant uncooked sauce for pasta or as a spread.

Ingredients

6 SERVINGS

50 gfresh basil leaves — genovese basil dop, small, 60–65
120 mlextra virgin olive oil — mild, ligurian, ½ cup
70 gParmigiano Reggiano — finely grated, ¾ cup
30 gPecorino Fiore Sardo — finely grated, ⅓ cup
1–2cloves of garlic
15 gpine nuts — 2 tbsp
4–5 grainscoarse salt
ice

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

15m total

Read the method on Recipes from ItalyBarbara Felicità Lucchini’s original page

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condimentitaliangluten freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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