Pesto alla Genovese

Pesto alla Genovese
  • 15

    min prep time
  • 4

    serves

ingredients

  • 500 ml (2 cups) fresh basil leaves, tightly packed
  • 80 ml (1/3 cup) pine nuts
  • 2 cloves of garlic, minced
  • 125 ml (½ cup) Parmesan cheese, freshly grated
  • 125 ml (½ cup) Stefano extra-virgin olive oil
  • Salt and freshly ground pepper, to taste

 

preparation

  1. Place the basil leaves and pine nuts into the bowl of a food processor. Pulse several times.
  2. Add the garlic and cheese. Pulse several times. Scrape down the sides of the bowl with a spatula and pulse again.
  3. While the food processor is running, add the olive oil in a steady, slow stream until the mixture is creamy, but still slightly grainy.
  4. Scrape down the sides of the bowl and season with salt and pepper to taste.

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