SauceSide Dish

Pesto Genovese

Name: Pesto Genovese
Prep time: 10 min
Total time: 10 min
Yield: 1 cup
Cuisine: italian
Ingredients: 2 cup fresh basil packed; 0.25 cup pine nut; 2 clove garlic; 0.5 cup parmesan cheese grated; 0.5 cup extra virgin olive oil; 0.25 tsp salt; 0.13 tsp black pepper freshly ground

Experience the vibrant flavors of Liguria with this classic Genovese Pesto. Fresh basil, toasted pine nuts, pungent garlic, and salty Parmesan cheese are blended with fruity extra virgin olive oil to create a rich, aromatic sauce that elevates any dish, from pasta to bruschetta.

An original recipe by Forkin

Total time: 10 min
Serves: 4
Difficulty: Easy
Per serving: 360 kcal

Gluten-free

Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 cupfresh basil, packed
0.25 cuppine nut
2 clovegarlic
0.5 cupparmesan cheese, grated
0.5 cupextra virgin olive oil
0.25 tspsalt
0.13 tspblack pepper, freshly ground

Equipment

Food processor · Spatula · Measuring cups · Measuring spoons

The method

Step by step

1
Measure and gather all ingredients, ensuring the basil is washed and thoroughly dried.
Cook’s note: Drying the basil completely is crucial to prevent the pesto from becoming watery and to ensure a vibrant green color.
2
Add the fresh basil leaves, pine nuts, and peeled garlic cloves into the bowl of a food processor.
Cook’s note: For a more intense nutty flavor, lightly toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant and golden brown before adding them to the food processor.
3
Pulse the ingredients a few times, about 15-20 seconds, until they are roughly chopped and combined.
About 1 min
Cook’s note: Avoid over-processing at this stage; you want a coarse texture before adding the cheese.
4
Add the grated Parmesan cheese, salt, and black pepper to the food processor.
Cook’s note: Freshly grated Parmesan will melt more smoothly into the pesto than pre-shredded cheese, which often contains anti-caking agents.
5
With the food processor running on low speed, slowly drizzle in the extra virgin olive oil in a steady stream.
About 3 min
Cook’s note: Adding the oil gradually allows it to emulsify properly with the other ingredients, creating a smooth, creamy pesto rather than an oily separation.
6
Continue processing until a smooth, vibrant green paste forms, stopping occasionally to scrape down the sides of the bowl with a spatula.
About 1 min
Cook’s note: Scraping down the sides ensures all ingredients are fully incorporated and prevents larger pieces from being left unblended.
7
Taste the pesto and adjust the seasoning with additional salt or pepper if desired.
Cook’s note: Remember that Parmesan cheese is salty, so taste before adding too much extra salt.

Per serving

Nutrition

47%Score

Calories: 359.5kcal
Protein: 7.2g
Carbs: 2.5g
Fat: 36.5g
Fibre: 0.5g
Sugar: 0.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This versatile pesto is fantastic tossed with hot pasta, spread on sandwiches or bruschetta, or dolloped onto grilled chicken or fish. For a dairy-free version, omit the Parmesan cheese and add a tablespoon of nutritional yeast for a cheesy flavor. A squeeze of fresh lemon juice can brighten the flavors even further.

Storage

Transfer the pesto to an airtight container. To prevent oxidation and maintain its vibrant green color, pour a thin layer of olive oil over the surface before sealing. Store in the refrigerator.

Reheating

Pesto does not require reheating. If frozen, thaw in the refrigerator overnight or at room temperature for a few hours before use. Stir well before serving.