PESTO ALLA GENOVESE: Italian Basil Sauce (The Best Recipe)


Pesto, or to refer to the original dish pesto alla genovese, is a sauce originating in Genoa, the capital city of Liguria, Italy.

It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, hard cheese such as Parmigiano-Reggiano or Pecorino Sardo, all blended with olive oil.

 

 

 

Preparation Time: 15 minutes

INGREDIENTS:

  • 1/4 cup pine nuts
  • 1 1/2 cups fresh basil leaves
  • 2 small garlic cloves, halved
  • 3/4 cup Parmigiano Reggiano cheese
  • 2/5 cup Pecorino Romano Cheese
  • 5 tablespoons extra virgin olive oil
  • pinch of salt

 

METHOD

  • Preheat oven to 356 F.
  • Spread the pine nuts over a baking tray.
  • Bake in oven for 5 minutes or until toasted.
  • Remove from oven and set aside for 10 minutes to cool.
  • Place the pine nuts, basil, garlic, salt, Pecorino and Parmigiano Reggiano cheese in the bowl of a food processor and process until finely chopped.
  • With the motor running, gradually add the oil in a thin steady stream until well combined.
  • Store in an air-tight container and use as you please!

 

 

 

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