Go Back
Homemade pesto sauce with basil and pine nuts in white mortar over old wooden table
Print Recipe
5 from 2 votes

Pesto Genovese

Traditionally, Pesto Genovese is made with a marble mortar and pestle because the steel blades of the food processor tend to bruise the basil, making it very dark green and slightly bitter. But it’s long and tiring work with the mortar and pestle. But not to worry! This recipe uses a food processor plus a few tricks involving ice. In 15 minutes you will have a very delicious pesto sauce, bright green and tasty—not at all bitter!
Prep Time15 mins
Chill Tools15 mins
Total Time30 mins
Course: Condiment, sauce
Cuisine: Italian
Servings: 1 cup
Calories: 199kcal
Cost: $4

Equipment

  • Food processor (or in a pinch, a blender see Note 1)
  • large bowl

Ingredients

  • 60-65 small basil leaves (50 gr. or 2 oz.)
  • 1/2 cup extra virgin oil
  • 6 tablespoons grated Parmigiano Reggiano cheese (70 gr. or 2.5 oz. tablespoons)
  • 2 tablespoons Pecorino cheese cut into small pieces (30 gr. 1 oz.)
  • 2 cloves garlic peeled
  • 1 tablespoon pine nuts (15 gr., or 5 oz.)
  • 1/8 teaspoon coarse salt, or to taste (sea salt, kosher salt)
  • ice

Instructions

  • Place the bowl and blades of a food processor in the refrigerator or freezer until the tools are very cold, about 15 minutes.
  • Meanwhile, get the basil leaves ready by washing them in cold water.
  • Place the clean basil in a large bowl with plenty of ice for 3-4 minutes.
  • Remove leaves from the ice and dry them very well in a kitchen towel. Important: The basil leaves must be very dry.
  • Remove bowl and blades from the refrigerator or freezer and place basil leaves, garlic, pine nuts, and grated Parmigiano in the food processor bowl.
  • Pulse a few seconds in the food processor.
  • Add salt and Pecorino cheese to the bowl.
  • Blend all ingredients in the food processor for about 1 minute.
  • Add olive oil to the bowl and blend for about 5 minutes at medium speed, and at intervals: blend a few seconds, stop and start again until you see a creamy green pesto sauce. Work quickly as you do not want the pesto to heat up.
  • Serve Pesto Genovese over pasta (you may want to add a tablespoon or so of the pasta water to the Pesto to thin it out a bit, as needed) or as a spread on toasted bread as an appetizer. Yield: About 1 cup; 6 servings. 33 cal per serving.
  • Store Pesto Genovese in the refrigerator, in an airtight container for 2-3 days, taking care to cover the sauce with a layer of extra virgin olive oil.
  • It's possible to freezer pesto in small jars, again covered with a thin layer of olive oil, and then defrost it in the refrigerator or at room temperature.

Notes

1. If you do not have a food processor you can make this recipe in a blender using the setting “puree.”
2. This recipe multiplies well, but do not try to make more than a double batch in a blender, or triple in a food processor.
3. This recipe multiplies well, but do not try to make more than a double batch in a blender, or triple in a food processor.
4. Pesto may be made several days in advance and kept refrigerated in an airtight container until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.
5. Keep frozen at 0ºF or below. Frozen shelf life is one year. When thawed and kept refrigerated at 40°F, product has a shelf life of ten days.
 

Nutrition

Calories: 199kcal | Carbohydrates: 1g | Protein: 3g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 149mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg