Name: Pesto Genovese (Authentic Italian Basil Pesto)
Prep time: 20 min
Total time: 20 min
Ingredients: 2 cloves garlic, or more to taste; 2 tablespoons pine nuts; 1 bunch fresh basil leaves; ½ cup grated Parmigiano-Reggiano cheese; 1 ½ tablespoons grated pecorino Romano cheese; ½ cup extra-virgin olive oil

An authentic Genoese pesto. It's straight from Italy and you won't find a better recipe! This calls for a spoonful of pecorino cheese, but you could also use all Parmesan in a pinch. To store in fridge for up to 1 month: place pesto in a jar, cover with olive oil, and top with a lid.

Pesto Genovese (Authentic Italian Basil Pesto)

garlic,

pine nuts

basil leaves

Parmigiano-Reggiano cheese

pecorino Romano cheese

olive oil

Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.n


Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.n


Just made it to taste, didn't even measure anything. Pesto is SUPER easy to make and delicious. Added to spaghetti noodles and some blackened chicken to make an awesome pasta dinner. Everyone had seconds (some had a THIRD plate.)

I made this exactly as instructed down to the chilling of the food processor container. The only exception I made was walnuts for pine nuts and only because I forgot to purchase some. I used fresh basil right off the vine from our garden for a dinner party that night and it was a huge hit!! This is a great recipe and even better with freshly grown basil

Very good pesto.  I have so much basil in my garden I will have to make at least 25 more batches before it's over. I did add a small amount of spinach to add a little more color and it was really tasty. Everyone loved it at work.

It is a great recipe. Easy to make. Will definitely make again.

I used a food processor to blend everything.  Does anyone know how much a bunch of basil equals in measurement? I don't know if I had enough leaves so the pesto had more oil than what I'm used to making.

Great recipe but I added 2 cups total parmesan cheese - I misread the recipe and saw 1/2c +1 1/2 c (not tablespoon!!) but it was fabulous!!! I will definitely make it again...and probably add the 2 c grated cheese too!

Delicious! LOVED the combo of the Parmesan and Romano. I used my food processor for this. One of my favorite ways to use fresh basil from the garden. A keeper, for sure~YUM!!!! Thanks for sharing. :)

Watch how to make real Italian basil pesto!

Pesto Genovese (Authentic Italian Basil Pesto)

Prep Time: 20 minutes

Total: 20 minutes

Servings: 6

Author : MadameDanielaMoscaToba

Ingredients

Instructions

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