Name: Pesto Genovese
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
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

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Recipe courtesy of David Rocco

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Total:: 10 min
Prep:: 10 min

Yield:: 1 (18-ounce/500 g) jar

Level:: Easy

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.

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