Classic Pesto Genovese

This Classic Pesto Genovese combines fresh basil, toasted pine nuts, cheeses, garlic, lemon, and olive oil into a vibrant sauce perfect for pasta, sandwiches, or vegetables.

Recipe Information

Total Time:

Yield:

1¼ cups

Ingredients

¼ cup pine nuts

5 cups tightly packed fresh basil

¼ cup freshly grated Parmigiano-Reggiano cheese

¼ cup freshly grated Pecorino Romano cheese

1½ tablespoons fresh lemon juice

1 large clove garlic

¾ cup extra-virgin olive oil, divided; plus additional for serving

Fine sea salt, to taste

Directions

In a small nonstick skillet, cook pine nuts over medium heat for 2 to 3 minutes or until toasted and fragrant, stirring frequently. Cool slightly.
In a food processor, place toasted pine nuts, basil, Parmigiano-Reggiano and Pecorino Romano cheeses, lemon juice and garlic. Cover and pulse until coarsely chopped, stopping to scrape down sides as needed. Add ½ cup olive oil; cover and process until just combined. If needed, add enough of the remaining ¼ cup olive oil for desired consistency. Season to taste with salt.
To serve, transfer pesto to a small serving bowl; drizzle with additional olive oil, if desired.

Classic Pesto Genovese

Recipe Information

Ingredients

Directions

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Classic Pesto Genovese

Recipe Information

Ingredients

Directions

More Recipes

Related Categories