Pesto Genovese

  0.0 – 0 reviews  • Nut Recipes
Level: Easy
Total: 10 min
Prep: 10 min
Yield: 1 (18-ounce/500 g) jar

Ingredients

  1. Bunch fresh basil leaves, washed and dried
  2. 2 cloves garlic, crushed
  3. 1/2 cup/125 ml pine nuts, crushed
  4. 1/2 cup/125 ml freshly grated Parmigiano-Reggiano cheese
  5. Salt
  6. 1 cup/250 ml extra-virgin olive oil

Instructions

  1. Put basil, garlic, and pine nuts on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients and add to a jar. Add the Parmigiano cheese, salt, and 1/2 cup olive oil and mix all the ingredients well. Top up with the remaining extra-virgin olive oil.
  2. Cook’s Note: Pesto can be served fresh or it can be preserved in the refrigerator or freezer in an air-tight container. If freezing, omit the cheese and drizzle the top with oil. Thaw, then stir in the cheese.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 353
Total Fat 37 g
Saturated Fat 6 g
Carbohydrates 2 g
Dietary Fiber 0 g
Sugar 0 g
Protein 5 g
Cholesterol 7 mg
Sodium 136 mg

 

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