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A jar of fresh Pesto Genovese.

Pesto Genovese


  • Author: Shannon Emery
  • Prep Time: 5 mins
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: Makes about 1 1/2 cups 1x
  • Diet: Gluten Free

Description

A simple and classic pesto recipe perfect for pasta, on a sandwich, as a pizza sauce, garnish for soups, or paired with grilled meats.


Ingredients

Scale
  • 1-2 cloves garlic
  • 1/4 cup pine nuts
  • 4 cups packed fresh basil
  • pinch of salt
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  • 3 Tbsp Pecorino cheese, grated
  • 1/3 - 1/2 cup extra-virgin olive oil

Instructions

  1. Pulverize the garlic and pine nuts in a food processor.
  2. Add basil and a pinch of salt. Pulse until finely minced.
  3. Add the grated Parmigiano-Reggiano and Pecorino and pulse the food processor a few times. 
  4. Add the olive oil in a thin stream, pulsing the processor until the ingredients have incorporated.
  5. When storing, place in the smallest airtight container possible and drizzle a little olive oil over the top. After each use, continue to cover the top with a little more olive oil to preserve herbs. Refrigerate for up to a week. Pesto can also be frozen for several months.

Notes

The equipment section above contains affiliate links to products I use or recommend.

Pesto can be easily adapted to please your specific tastes. So if you prefer it to be nuttier, cheesier, or more garlicky just add a little more of that ingredient.

  • Category: Sauce
  • Method: Food Processor
  • Cuisine: Italian

Keywords: pesto recipe, basil pesto, pesto genovese, sauce recipes

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