Pesto alla Genovese (basil pesto)
Classic basil pesto is delicious and versatile. Toss with pasta, use with chicken or fish, thin with milk to make a sauce, or spread on a sandwich.
Servings: 4 yield about ½ cup
Calories: 157kcal
Equipment
- Food Processor or blender
Ingredients
- 2 cups fresh basil leaves, stems removed about 2 ounces of leaves
- ¼ cup finely grated Parmigiano-Reggiano cheese or use part pecorino
- ¼ cup extra virgin olive oil
- 2 tablespoons pine nuts or walnuts
- 1 garlic clove peeled
- ⅛ teaspoon kosher salt
- 2 pinches black pepper optional
Options
- 2-3 teaspoons lemon juice for flavor lift
- ¼ cup baby spinach leaves or arugula for color insurance
Instructions
Mince garlic
- In a food processor fitted with the steel blade, drop the peeled garlic through the feed tube while it’s running to mince.
Add remaining ingredients
- Add the basil, pine nuts, Parmesan, olive oil, lemon juice (if using), salt, and pepper. Pulse until fairly smooth. You can control the texture by how long you process — less time for rustic, more for creamy.
Adjust the consistency
- If your pesto is too thin, add a little more basil, cheese, or nuts to thicken it. If it’s too thick, loosen it with a drizzle of olive oil, lemon juice, or a splash of water.
Notes
Storing
Scrape the pesto into a small container with a tight-fitting lid. Refrigerate for up to 3 days or freeze in cubes or jars for longer storage. I freeze mine in Souper Cube 2 tablespoon trays.
Nutrition
Serving: 2tablespoons | Calories: 157kcal | Carbohydrates: 2g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 4mg | Sodium: 175mg | Potassium: 93mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 862IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 1mg