Discover the best homemade pesto alla Genovese: fresh basil, Parmigiano reggiano cheese, pine nuts, and a touch of acidity for a perfectly balanced flavor. A versatile, quick, and delicious recipe to keep all summer long.
Servings : Makes about 1 1/2 cups
Preparation : 10 minutes
Storage : 1 week in the refrigerator or up to 3 months in the freezer
Ingredients :
- 3 cups fresh basil leaves, firmly packed
- ¾ cup finely grated Parmigiano Reggiano
- ¾ cup roasted pine nuts
- 1 cup extra virgin olive oil
- A dash of red wine vinegar or 1 tbsp lemon juice
- Salt, to taste
- Pepper from the mill
Optional ingredients:
- The zest of a lemon
- 1 small clove of garlic (if you like your pesto spicier)
Preparation :
- In the bowl of a food processor, combine the pine nuts, garlic (if using), and Parmesan cheese. Pulse for a few seconds until the mixture resembles coarse meal. Add the basil and pulse again for a few seconds. With the food processor running, drizzle in the olive oil until the desired consistency (smoother or textured) is reached.
- Taste and adjust the seasoning with a little salt and pepper. Add the red wine vinegar and pulse again.
- Transfer to an airtight container. This recipe can be served as a base for a pasta salad sauce or as the base for a tomato tart. So good.