Pesto Alla Genovese

Name: Pesto Alla Genovese
Cook time: 13 min
Total time: 13 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 60 g Parmigiano Reggiano; 20 g Pecorino Sardo; 80 g Fresh basil; 150 ml Olive oil; 2 g Salt; 2 clove Garlic clove; 30 g Pine nuts

13 min

4 servings

Simple

This classic Pesto Alla Genovese is a fresh and vibrant sauce, perfect for pasta, sandwiches, or as a flavorful spread. Its rich aroma of basil, garlic, and cheese will transport you straight to Italy.

Steps

Prepare the ingredients: Wash the basil leaves and pat them dry. Grate the Parmigiano Reggiano and Pecorino Sardo. Peel the garlic cloves.

Combine nuts and garlic: In a food processor, combine the pine nuts and peeled garlic cloves. Pulse until finely chopped.

Add basil and salt: Add the fresh basil leaves and salt to the food processor. Process until a coarse paste forms.

Incorporate cheeses: Add the grated Parmigiano Reggiano and Pecorino Sardo to the mixture. Process again until well combined.

Emulsify with olive oil: Slowly drizzle in the extra virgin olive oil while the food processor is running, until the pesto is smooth and emulsified.

Serve or store: Transfer the fresh pesto to a jar. If not used immediately, pour a thin layer of olive oil over the top to preserve its color and freshness.