Genoan Pesto

Name: Genoan Pesto
Total time: 20 min
Yield: 2 servings
Ingredients: 3 9/16 tablespoons pine nuts; 1 9/16 cups basil leaves; 1 garlic clove mashed into a paste; 6 3/8 tablespoons parmesan cheese grated; 1 pinch sea salt; 6 3/4 tablespoons extra-virgin olive oil

La Cocina de Babel

6Ingredients

590Calories

20Minutes

Tracing its origins back to Genoa, Italy, many know and love the classic pesto sauce with its fresh basil flavor and pine nut crunch. This recipe is made with toasted pine nuts, fresh basil, fresh garlic, grated parmesan, a pinch of salt, and a little olive oil to bind it all together. Easily whipped together in a food processor, this homemade pesto will keep for a few days in the refrigerator. Serve over your favorite pasta or spread it on your favorite sandwich.

Ingredients

servings:

30 grams pine nuts
60 grams basil leaves
1 garlic clove (mashed into a paste)
40 grams parmesan cheese (grated)
1 pinch sea salt
100 milliliters extra-virgin olive oil

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Directions

In a dry skillet, toast the pine nuts 1 to 2 minutes making sure they do not burn.
Add the basil, pine nuts, garlic, cheese, and salt into a food processor. Blend together.
While the machine is still running, stream in the olive oil until everything comes together.
Pesto will keep in the refrigerator a few days.
Serve with pasta, on bread with mozzarella, or mixed into your favorite vegetable soup.

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