Pesto Genovese

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

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 and Spreads, Sauce

Cuisine: Italian

Keyword: Cheese, Dips/Spreads, Herbs, Nuts, Parmesan

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4 People

Calories: 343kcal

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Ingredients

 

MetricImperial

• 2 cups basil 500 ml
• 1/2 cup Extra Virgin olive oil 125 ml
• 1/2 cup Parmesan 125 ml, grated
• 3 tbsp pine nuts 45 ml, pignoli
• 2 cloves garlic peel/crush
• 1 tsp salt or to taste, 5 ml

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: 343kcal | Carbohydrates: 2g | Protein: 6g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Cholesterol: 9mg | Sodium: 783mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 733IU | Vitamin C: 3mg | Calcium: 174mg | Iron: 1mg