Pesto Genovese
Growing basil is easy, and pesto Genovese is a great way to preserve it and enjoy it year round.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Condiments
Cuisine: Italian
Keyword: pesto Genovese, pesto Genovese recipe
Servings: 8 servings
Calories: 174kcal
Author: Chloe Tuttle
- 1 cup loosely packed basil leaves
- 2 large cloves garlic minced or mashed
- 1/2 cup olive oil good quality
- 2/3 cup pine nuts or walnuts
- 3/4 cup grated Parmesan cheese, freshly grated is best if using pre-grated, grind in a food processor before adding to pesto
- Handful of grape tomatoes optional
Wash and dry the basil leaves. Peel the garlic and mash it. Put basil, garlic and oil in blender and blend until smooth. Slowly add nuts and mix.
Remove from blender and mix in cheese. I like to blend some of the cheese in with the basil mixture
Serving Suggestions : Serve on noodles with diced grape tomatoes as garnish. It is also very good in salad dressings or on crusty bread.
* You can use fresh spinach leaves instead of basil leaves
Yield 1 1/2 cups
** You can use walnuts or pecans instead of pine nuts
This Pesto Recipe is adapted from Craig Claiborne’s Pesto Genovese in his New York Times International Cookbook.
Calories: 174kcal | Carbohydrates: 3g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 255mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 0.9mg | Calcium: 194mg | Iron: 0.9mg