Pesto alla Genovese
Pesto alla Genovese is a traditional green pesto that combines basil, pine nuts, garlic, cheese, and olive oil. Pesto is wonderful tossed with al dente pasta, spread on sandwiches, or drizzled on grilled meat and salads!
Servings: 4
Ingredients
- 2 cloves garlic chopped
- 1/4 cup (40g) pine nuts
- 4 packed cups (80g) basil leaves stems removed
- 3/4 cup (180g) extra virgin olive oil plus more as needed
- 1/2 cup (40g) Parmigiano Reggiano grated
- 1/2 cup (40g) Pecorino Fiore Sardo grated, or Pecorino Romano
- 1 cup (240g) reserved pasta water will most likely not need all of it
- salt to taste
- 1 pound (454g) spaghetti
Instructions
- Add the garlic and pine nuts into a large food processor and pulse until a rough paste is formed.
- Add the basil and extra virgin olive and pulse again until a rough paste is formed.
- Add the Pecorino and Parmesan and pulse again. Taste test and season with salt to taste.
- Place the pesto into a large bowl and add more extra virgin olive to thin it out if it's overly thick.
- Bring a large pot of salted water to boil. Cook the pasta to al dente, saving 1 cup of reserved pasta water.
- Drain the pasta and mix with the pesto. Add pasta water, 1-2 tablespoons at a time to get the perfect creamy consistency. Serve with more grated cheese. Enjoy!
Notes
- Pesto all Genovese tastes even better the next day. Placing the pesto in the fridge overnight will really concentrate the flavors.
- Walnuts can be subbed for pine nuts.
- Leftovers can be saved for up to 5 days in the fridge. The pesto can be frozen in ziplock bags and will last up to 6 months.
Nutrition
Calories: 858kcal | Carbohydrates: 86.2g | Protein: 22.4g | Fat: 51.1g | Saturated Fat: 8.8g | Cholesterol: 14mg | Sodium: 377mg | Potassium: 119mg | Fiber: 4.7g | Sugar: 4.4g | Calcium: 216mg | Iron: 5mg