Classic Genoese pesto

Name: Classic Genoese pesto
Total time: 15 min
Yield: 8
Ingredients: Basil 400 g; Parmesan (Parmigiano Reggiano) 60 g; Pecorino cheese 40 g; Olive oil 80 ml; Coarse sea salt 10 g; Pine nuts 30 g; Garlic 2 clove

8 servings

15 minutes

The recipe was shared with us by the official information portal about tourism and events in Genoa visitgenoa.it.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

182

kcal

5.7g

grams

16.1g

grams

3.8g

grams

Ingredients

8servings

Basil

400

g

Parmesan (Parmigiano Reggiano)

60

g

Pecorino cheese

40

g

Olive oil

80

ml

Coarse sea salt

10

g

Pine nuts

30

g

Garlic

2

clove

Cooking steps

1
Separate the basil leaves from the stems, wash them, and thoroughly dry on a kitchen towel.
Required ingredients:
1. 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.
Required ingredients:
1. Garlic: 2 cloves
2. Coarse sea salt: 10 g
3. Pine nuts: 30 g

3
Add basil leaves, then combine the two cheeses and mix everything.
Required ingredients:
1. Basil: 400 g
2. Parmesan (Parmigiano Reggiano): 60 g
3. Pecorino cheese: 40 g

4
Slowly add olive oil to the mixture until a creamy consistency is achieved.
Required ingredients:
1. Olive oil: 80 ml

Classic Genoese pesto

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