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Pesto Genovese

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Pesto Genovese is a classic Italian basil pesto made with fresh basil, pine nuts, Parmesan, Pecorino Romano, garlic, and extra virgin olive oil. This vibrant, aromatic sauce is perfect for pasta, sandwiches, pizza, soups, and roasted vegetables.

Ingredients

  • 2 cups fresh basil leaves, packed
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup freshly grated Pecorino Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper (optional)

Instructions

  1. Wash the basil leaves gently and dry them thoroughly.
  2. Lightly toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes if desired, then let them cool.
  3. Add the basil, pine nuts, garlic, Parmesan cheese, Pecorino Romano cheese, salt, and black pepper to a food processor.
  4. Pulse until the ingredients are finely chopped.
  5. Slowly drizzle in the olive oil while blending until the pesto becomes smooth and creamy.
  6. Taste and adjust the seasoning if needed.
  7. Serve immediately or transfer the pesto to an airtight container for storage.

Notes

  • Substitute walnuts, almonds, pistachios, sunflower seeds, or pumpkin seeds for the pine nuts if desired.
  • Add a squeeze of fresh lemon juice for a brighter flavor.
  • Replace the cheeses with nutritional yeast for a dairy-free version.
  • Blend in a handful of spinach or arugula for a milder variation.
  • Store in an airtight container with a thin layer of olive oil on top to help preserve the bright green color.
  • Refrigerate for up to 5 days or freeze in ice cube trays for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/pesto-genovese/