Basil Pesto Sauce (Pesto alla Genovese)

This classic Italian recipe for Basil Pesto Sauce (Pesto alla Genovese) is simple & delicious. The traditional no-cook pasta sauce is an easy summer favorite. The fresh garlic & herb combination is great as a condiment also for sandwiches, dressings, marinades, & to drizzle on pizza or soups.

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Prep Time 5

Total Time 5

Course Main Course

Cuisine Italian

Servings

Calories 227 kcal

Equipment

food processor

Ingredients

1 bunch fresh basil leaves 2 cups
2 cloves garlic
3 tablespoons pine nuts
½ cup Parmesan cheese grated
½ cup olive oil divided; see steps below
salt to taste

Instructions

Prep the ingredients - wash & dry the basil leaves (remove stems) and peel the garlic cloves. Grate the cheese if needed. Set aside.
Assemble your food processor with the S-shaped chopping blade. To the bowl of a food processor, add the garlic cloves, pine nuts, & 2 tablespoons of the olive oil. Pulse until minced fine.
2 cloves garlic, 3 tablespoons pine nuts
Open the food processor bowl and scrape down the sides. Add the basil leaves and cheese, plus 2 more tablespoons of olive oil. Close up & again pulse until minced.
½ cup Parmesan cheese, 1 bunch fresh basil leaves
With the machine running and the top feed tube open, slowly stream in the remaining olive oil. It will become smooth and almost creamy.
Stop and scrape the bowl down to check for chunks - run again until a smooth sauce develops. Taste and add salt if needed.
½ cup olive oil
Serving Tip: toss immediately with hot pasta. DO NOT cook or warm this sauce.
Storing Tip: transfer pesto to a small jar. Top with a layer of olive oil to prevent browning. Refrigerate for up to 1 week.

Notes

SERVING & STORING:

This makes enough for 1 pound of pasta, serving 6 people.
It makes about 1.5 cups of pesto once prepped.
Store in the fridge for 7 days.
Top the pesto with a drizzle of olive oil before refrigerating. If you scoop out a bit for a recipe, let it come to room temperature, stir in the olive oil - use - and top any remaining pesto again with olive oil.

TIPS & VARIATIONS:

This is made with raw unsalted pine nuts like it has been made traditionally in Italy. For a twist, lightly toast the nuts in a dry hot pan on the stove for 2-3 minutes.
I recommend freshly grating the Parmesan cheese vs using a pregrated store-bought container like Kraft ( just don't!)

Nutrition

Calories: 227kcalCarbohydrates: 1gProtein: 4gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 6mgSodium: 134mgPotassium: 46mgFiber: 0.2gSugar: 0.3gVitamin A: 137IUVitamin C: 1mgCalcium: 104mgIron: 1mg

Keyword easy, no cook, quick

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