Pesto alla Genovese

Vegetarian

Pesto alla Genovese is the best pesto on the planet. Feel free to carry on using the supermarket jarred (made with sunflow oil)... err.. stuff! But if you are a fan of pesto then you must try this simple quick easy recipe. Trust me, its a game changer for your menu.

5 from 1 vote

10 Ingredients or less - Family friendly - Leftovers - Less washing-up - No cook - No water - Prep ahead - Solo travel

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Prep Time 10

Total Time 10

Course Dips / Sauces

Servings Portions

Diet Vegetarian

Equipment

1 Pestle and Mortar optional
1 Manual Food Chopper

Ingredients

30 g Fresh Basil A Large handful
1 tbsp Pine Nuts
40 g Parmigiano Reggiano cheese
3 Garlic Cloves
3 tbsp Extra Virgin Olive Oil Best quality you can afford
1/2 tsp Salt

Instructions

Place the 3 garlic cloves and a pinch of salt in the pestle and mortar and grind the garlic into a paste. Do not bash!
Add the 1 tbsp of pine nuts and continue to grind to a paste.
Add the handful of fresh basil leaves. The smaller leaves are the sweetest! Continue grinding into a paste.
Grate the Parmigiano Reggiano cheese into the mixture along with the 2 tbsp of olive oil.
Grind until you have a smooth vibrant green pesto.
Mix into pasta, brush on to bruschetta or however you like to eat pesto.
Buon Appetito

Nutrition

Calories: 62kcalCarbohydrates: 1gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 3mgSodium: 181mgPotassium: 22mgFiber: 0.1gSugar: 0.1gVitamin A: 190IUVitamin C: 1mgCalcium: 55mgIron: 0.2mg

Keyword 10 ingredient or less, dips, pasta, pesto, sauce

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