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–+ servings
Jar of Pesto Genovese with spoon.
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5 from 2 votes

Pesto Genovese (Classic Basil Pesto)

Pesto Genovese is an Italian culinary masterpiece that has stood the test of time. It's the perfect way to use a summer abundance of basil.
Prep Time30 minutes
Total Time30 minutes
Course: Sauces Dressings and Marinades
Cuisine: Italian
Diet: Diabetic, Gluten Free
Servings: 4 (1 1/2 cups)
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • 4 cups fresh basil leaves packed or 4 good handfuls, washed and dried
  • 2/3 cup extra-virgin olive oil (mildly flavored) or as needed
  • 4 cloves garlic coarsely chopped
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 3 tablespoons finely grated Pecorino Romano
  • 1/4 cup pine nuts
  • Salt and freshly ground black pepper to taste

Instructions

  • Place the bowl of your food processor in the freezer for 30 minutes.
  • Combine the basil leaves, pine nuts, garlic, and the two cheeses in a food processor, not the oil.
  • Process on high until everything is finely chopped.
  • Slowly drizzle the olive oil into the food processor while running until you have a smooth, emulsified sauce.
  • Taste for seasoning. Add salt and black pepper to taste.

Notes

SUBSTITUTIONS:
  • If the flavor is too strong for your taste, substitute spinach or parsley for half of the basil.
  • Can use walnuts or almonds in place of pinenuts.
TIPS:
  • A cold food processor bowl will help keep the pesto bright green, so place the bowl of your food processor in the freezer.
  • After drying the basil in a salad spinner, place the leaves on a clean, lint-free kitchen towel and spread them out to air dry more before placing them in your food processor. Remember, oil and water don’t mix, so you don’t want wet basil leaves.
TO SERVE IMMEDIATELY:
  • Toss with drained pasta off the heat. Add a small amount of reserved pasta cooking water to help bind it together and smooth out the sauce.
TO SERVE LATER:
  • Transfer to a jar or other container and drizzle olive oil over the top.  Keep refrigerated until you wish to use it.  Will keep for up to five days.
TO FREEZE:
  • Transfer to an airtight container and freeze for up to 2 months.

Nutrition

Serving: 4 | Calories: 449kcal | Carbohydrates: 3g | Protein: 8g | Fat: 46g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Cholesterol: 12mg | Sodium: 248mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1382IU | Vitamin C: 5mg | Calcium: 238mg | Iron: 2mg