Classic Genoese pesto
8 servings
15 minutes
The recipe was shared with us by the official information portal about tourism and events in Genoa visitgenoa.it.
Calories182kcal
Proteins5.7grams
Fats16.1grams
Carbohydrates3.8grams
1
Separate the basil leaves from the stems, wash them, and thoroughly dry on a kitchen towel.
- Basil: 400 g
2
Place garlic and a few grains of salt in a bowl and mix with a pestle. Add pine nuts and blend again.
- Garlic: 2 cloves
- Coarse sea salt: 10 g
- Pine nuts: 30 g
3
Add basil leaves, then combine the two cheeses and mix everything.
- Basil: 400 g
- Parmesan (Parmigiano Reggiano): 60 g
- Pecorino cheese: 40 g
4
Slowly add olive oil to the mixture until a creamy consistency is achieved.
- Olive oil: 80 ml
