PESTO GENOVESE

A traditional Italian pesto Genovese recipe made with fresh basil, pine nuts, garlic, Parmesan, Pecorino, and extra virgin olive oil. Perfect for pasta, bruschetta, or as a gourmet condiment.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 portions of sauce
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 50 g fresh basil, blanched
  • 120 g extra virgin olive oil
  • 50 g pine nuts
  • 15 g garlic purée
  • 30 g grated Parmesan
  • 15 g grated Pecorino

Equipment

  • Pot
  • Bowl with ice water
  • Mortar and pestle or Thermomix/blender
  • Strainer
  • Spoon/spatula

Method
 

  1. In a pot of boiling water, blanch the fresh basil for 30 seconds. Immediately cool it in an ice-water bath.
  2. Drain and dry the basil thoroughly.
  3. Crush all ingredients in a mortar and pestle until a smooth paste forms. Alternatively, blend everything in a Thermomix or blender on medium speed for about 2 minutes.

Notes

  • Use high-quality olive oil for best flavor.
  • Store in an airtight container in the fridge for up to 1 week, topped with a thin layer of olive oil.
  • For stronger flavor, increase the amount of Pecorino.

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