Recipes from Italy · by Barbara Felicità Lucchini★ 5.0 (12)
Pesto Genovese Recipe (Authentic Italian Basil Pesto)
NUTRITION · PER SERVING15M COOK
CAL 12%·PRO 12%
CARBS 1G2% OF CAL
0G FIBER0G SUGAR1G OTHER
FAT 24G91% OF CAL
6G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Authentic Ligurian pesto made by hand with fresh basil, garlic, pine nuts, and cheeses. A vibrant uncooked sauce for pasta or as a spread.
condimentitalian⚙️ food processorgluten freevegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
At a glance
PER SERVING · TIME 15M
CAL 12%·PRO 12%
CARBS 1G2% OF CAL
0G FIBER0G SUGAR1G OTHER
FAT 24G91% OF CAL
6G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 215mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 48mg
- Calcium
- 199mg
- Iron
- 0.45mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 215MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.