Genoese pesto recipe, ready in a few minutes, and naturally bring to your pantry the scent and taste of a little summer atmosphere. Generally, Genoese pesto is immediately associated with pasta! But it’s not always like that, try it with boiled potatoes, really delicious, another recipe with guaranteed success is pesto lasagna made with a very light béchamel, I can assure you it’s fabulous, finger-licking good. You can use this pesto also for bruschetta, exceptional. Store in the fridge covered with oil for a few days, otherwise freeze it already portioned, convenient when needed. You can also find the walnut and ricotta pesto recipe on my blog.giallozafferano.itvaipinacucina.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: No Cooking
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: Spring, Summer
- Energy 323.88 (Kcal)
- Carbohydrates 1.40 (g) of which sugars 0.27 (g)
- Proteins 6.82 (g)
- Fat 33.84 (g) of which saturated 7.41 (g)of which unsaturated 4.51 (g)
- Fibers 0.45 (g)
- Sodium 686.10 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to Prepare Genoese Pesto
- 3 1/2 cups basil
- 3/4 cup Parmigiano Reggiano DOP
- 2/3 cup Pecorino Romano
- 7/8 cup Extra Virgin Olive Oil
- 1 clove Garlic
- to taste Salt
- 1/3 cup Pine nuts
Tools to Prepare Pesto
- Blender
- 3 Jars
Preparation of Genoese Pesto Recipe
To prepare the Genoese pesto, start by selecting the basil leaves, cleaning and drying them, peeling the garlic, and cutting it into pieces. Use Pecorino and Parmigiano already grated.
Blend all the ingredients: the olive oil with salt, the garlic with Pecorino and Parmigiano, the pine nuts with basil. Blend for a few seconds, repeat several times at intervals. The Genoese pesto is ready.
Now, if you want to store it in the freezer, just put it in the jars, and in a few minutes, your pesto is ready to be stored.
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I don’t have pine nuts to make Genoese pesto, can I use almonds for once?
If in an emergency and for once you don’t have pine nuts at home, you can use peeled almonds safely, nothing bad will happen.
Can I put whole Pecorino and Parmigiano in the blender without grating them first for preparing Genoese pesto?
Yes, of course, you can put the two cheeses in the blender whole and immediately, along with the garlic and basil leaves.
