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Pesto Genovese (Italy)

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesPestoItalyBasilNuttyFreshPastaSauce
Pesto Genovese (Italy)

Nutrition (per serving)

180Calories
4 gProtein
3 gCarbs
18 gFat
1 gSugar
400 mgSalt

Ingredients

  • 50 g (tightly packed) Fresh basil leaves
  • 30 g Pine nuts (toasted)
  • 1–2 cloves Garlic
  • 40 g Parmesan cheese (grated)
  • 20 g Pecorino Romano (grated)
  • 100–120 ml Extra-virgin olive oil
  • to taste Sea salt

Method

  1. In mortar & pestle (traditional) or food processor: start with garlic + salt → crush to paste.
  2. Add pine nuts → pound/grind until coarse.
  3. Add basil leaves (in batches) → pound/grind until bright green paste forms.
  4. Gradually add grated cheeses → mix well.
  5. Slowly drizzle in olive oil while pounding/stirring → until desired consistency (should be thick but pourable).
  6. Taste & adjust salt — do not heat (preserves fresh flavor).
  7. Store in jar topped with thin oil layer → refrigerate up to 1 week (or freeze in ice cube trays).
  8. Classic Genovese pesto — use with pasta, bruschetta, soups, or as dip.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.