Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Pesto Genovese
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 1 (18-ounce/500 g) jar
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 1 (18-ounce/500 g) jar
Ingredients
Bunch fresh basil leaves, washed and dried
2 cloves garlic, crushed
1/2 cup/125 ml pine nuts, crushed
1/2 cup/125 ml freshly grated Parmigiano-Reggiano cheese
Salt
1 cup/250 ml extra-virgin olive oil
Directions
- Put basil, garlic, and pine nuts on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients and add to a jar. Add the Parmigiano cheese, salt, and 1/2 cup olive oil and mix all the ingredients well. Top up with the remaining extra-virgin olive oil.
- Cook's Note: Pesto can be served fresh or it can be preserved in the refrigerator or freezer in an air-tight container. If freezing, omit the cheese and drizzle the top with oil. Thaw, then stir in the cheese.
