Genoan Pesto
La Cocina de Babel
Description
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
- 30 grams pinenuts
- 60 grams basil leaves
- 1 garlic cloves (mashed into a paste)
- 40 grams parmesan cheese (grated)
- 1 pinch sea salt
- 100 milliliters extra-virgin olive oil
Directions
- 1In a dry skillet, toast the pine nuts 1 to 2 minutes making sure they do not burn.
- 2Add the basil, pine nuts, garlic, cheese, and salt into a food processor. Blend together.
- 3While the machine is still running, stream in the olive oil until everything comes together.
- 4Pesto will keep in the refrigerator a few days.
- 5Serve with pasta, on bread with mozzarella, or mixed into your favorite vegetable soup.
NutritionView more
PER SERVING *
| Calories590Calories from Fat550 |
| % DAILY VALUE* |
| Total Fat61g94% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium470mg20% |
| Potassium200mg6% |
| Protein10g20% |
| Calories from Fat550 |
| % DAILY VALUE* |
| Total Carbohydrate4g1% |
| Dietary Fiber1g4% |
| Sugars<1g2% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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