Pesto Genovese (Authentic Italian Basil Pesto)

An authentic Genoese pesto. It’s straight from Italy and you won’t find a better recipe! This calls for a spoonful of pecorino cheese, but you could also use all Parmesan in a pinch. To store in fridge for up to 1 month: place pesto in a jar, cover with olive oil, and top with a lid.

Step: 1

Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.

Step: 2

Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.

Per Serving: 225 calories; protein 4.3g; carbohydrates 1.4g; fat 22.6g; cholesterol 7.8mg; sodium 125.1mg.

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