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Pesto Genovese

Pesto Genovese
Written by SamsonLee

Pesto Genovese is a sauce that originated in Genoa, the capital city of Liguria, Italy. It is a lovely blend of Italian flavours and textures that make it so adaptable. It traditionally consists of crushed garlic, pine nuts, coarse salt, basil leaves, Parmigiano-Reggiano blended with olive oil. The pesto can be used on its own with pasta for a superb dish or as a side dish. Also,  I love dipping roast potatoes in Pesto Genovese for a different but magical experience. Overall, this is a simple recipe that can have a big effect on lots of different dishes. All for the good.

Pesto Genovese

Pesto Genovese

I delightful sauce for pasta from the lovely Italians. Ready in minutes and can be used with so many dishes.
4.79 from 83 votes
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Course: Dips, Sauce
Cuisine: Italian
Keyword: Cheese, Dips/Spreads, Herbs, Nuts, Parmesan
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 500 ml
Calories: 3kcal

Ingredients
 

Instructions

  • Combine all ingredients in and electric blender and process until smooth, stopping the blender once or twice to scrape down the sides of the jar.
  • When serving with pasta, “loosen” the sauce with a little bit of the boiling starch water from the pasta pot.

Nutrition

Calories: 3kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.2g | Cholesterol: 0.1mg | Sodium: 6mg | Potassium: 4mg | Fiber: 0.05g | Sugar: 0.01g