Pesto alla Genovese

May 10, 2023May 10, 20230 14

Classic Pesto alla Genovese recipe with fresh basil and pine nuts

by The Chefin Sauce

Prep

10 min

Cook

0 min

Ready In

10 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

267

Sugar

Fat

27g

Pesto alla Genovese is a classic Italian sauce originating from Genoa, in the Liguria region of Italy. It is made with fresh basil, garlic, pine nuts, parmesan cheese, and olive oil. The sauce has a bright green color and a rich, nutty flavor. Although it is most commonly used as a pasta sauce, it can also be used as a condiment for sandwiches or a topping for soups. Pesto alla Genovese is perfect for a quick and easy weeknight meal, or as an elegant addition to a special occasion dinner.

Instructions

1.	Combine the garlic, basil, and salt in a food processor and pulse until finely chopped.
2.	With the motor running, slowly pour in the olive oil until the mixture is smooth.
3.	Add the pine nuts and pulse until coarsely chopped.
4.	Transfer the pesto to a bowl and stir in the grated parmesan and butter.
5.	Taste and adjust the seasoning, if necessary.

PROS

Pesto alla Genovese is a versatile sauce that can be used in pasta dishes, soups, and sandwiches.

It is quick and easy to make, with just a few ingredients.

It can also be made in advance and stored in the refrigerator for up to a week.

CONS

Pine nuts can be expensive and difficult to find.

The high oil content of the sauce can make it high in calories and fat.

The garlic and basil can be overpowering for some people.

HEALTH & BENEFITS

Pesto alla Genovese contains heart-healthy monounsaturated fats from the olive oil and pine nuts.
The garlic and basil have antibacterial and anti-inflammatory properties that can help boost the immune system and reduce inflammation.

	2 cloves garlic , chopped
	1 1/2 cups fresh basil leaves , packed
	3/4 teaspoon salt
	1/2 cup olive oil
	1/4 cup pine nuts
	1/2 cup grated parmesan cheese
	1 tablespoon butter ( room temperature )