Pesto Genovese

The main ingredient of this popular Italian sauce is fresh basil. Italian pesto was traditionally made in a mortar by adding each basil leaf individually.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 120 g Basil, fresh

  • 80 g Cheese, Parmesan, grated

  • 2 pod Garlic, fresh

  • 60 g Pine nuts

  • 0.25 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 5 spoon Oil, olive

Steps

  1. Wash the basil leaves and dry them thoroughly. Grate the Parmesan, peel the garlic, and crush it.

  2. Place the basil, garlic, Parmesan, pine nuts, salt, and pepper in a food processor and blend until you achieve a nearly smooth, creamy mixture. While blending, gradually add the olive oil, ensuring all ingredients are evenly chopped.

  3. Transfer the prepared pesto into jars. Smooth the top and fill the jar to the brim with olive oil. Seal the jars tightly and store them in the refrigerator.

Nutrition Information (Per 100g)

  • Calories: 368.17 kcal
  • Fat: 32.43 g
    • Saturated Fat: 7.21 g
  • Carbohydrates: 6.91 g
    • Sugars: 0 g
  • Protein: 12.01 g
  • Fiber: 2.4 g

Advice

You can also add grated hard sheep cheese to the pesto. Pine nuts can be lightly toasted in a dry pan beforehand to give them a more aromatic flavor. Prepared pesto can be stored in tightly sealed jars for several months. Genovese pesto is suitable for pasta, as an addition to roasted vegetables, as a dipping sauce, or as a spread.