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Pesto alla Genovese

Name: Pesto alla Genovese
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 3 cups fresh basil leaves, tightly packed; 0.75 cup finely grated Parmigiano Reggiano; 0.75 cup toasted pine nuts; 1 tasse extra-virgin olive oil; 1 splash of red wine vinegar or 1 tbsp lemon juice; Salt and pepper, to taste; Zest of 1 lemon; 1 small garlic clove (if you like your pesto with a bit more kick)

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Preparation 10 min Cooking 0 min Level Easy

A classic Italian basil pesto, creamy and fragrant, made in just a few minutes with fresh, authentic ingredients. Perfect for enhancing pasta, salads, or grilled dishes all summer long.

Discover how to make the best homemade pesto alla genovese

Fresh basil, Parmigiano, pine nuts, and a hint of acidity for perfectly balanced flavor. A versatile, quick, and delicious recipe to enjoy all summer long.

Why make this recipe?

Made with simple, fresh ingredients
Ready in just 10 minutes
Stores well in the fridge or freezer
Versatile: perfect for pasta, toasts, salads, or grilled vegetables

Storage: Keeps for 1 week in the fridge or up to 3 months in the freezer

Pesto alla Genovese

0 /5

0 Comments

Preparation 10 min Cooking 0 min Level Easy

To start things well

You use:

You cook for:

une portion d'environ 1 ½ tasse (375 ml)

Ingredients

Pesto:

3 cups fresh basil leaves, tightly packed 0.75 cup finely grated Parmigiano Reggiano 0.75 cup toasted pine nuts 1 tasse extra-virgin olive oil 1 splash of red wine vinegar or 1 tbsp lemon juice Salt and pepper, to taste

Optional ingredients:

Zest of 1 lemon 1 small garlic clove (if you like your pesto with a bit more kick)

Preparation

In a food processor, combine the pine nuts, garlic (if using), and Parmesan. Pulse a few seconds until you get a coarse, grainy texture. Add the basil and pulse again briefly. With the processor running, slowly drizzle in the olive oil until you reach your desired consistency (smooth or slightly textured).

Taste and adjust seasoning with salt and pepper. Add the red wine vinegar and pulse once more.

Transfer to an airtight container. This pesto can be used as a base for pasta salad, or even as a flavorful layer for a tomato tart. SO good.

Nutritional information per serving (1/4 of the recipe)