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Recipe courtesy of Giuseppe Sacco and Franco Fassone

Traditional Pesto

  • Yield: 3 cups
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 24 servings
    Calories
    84
    Total Fat
    8
    Saturated Fat
    2
    Carbohydrates
    1
    Dietary Fiber
    0
    Sugar
    0
    Protein
    3
    Cholesterol
    4
    Sodium
    86
  • Total: 5 min
  • Prep: 5 min
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Ingredients

2 cups fresh basil leaves

1/2 cup olive oil

1/2 cup grated parmesan or romano

1/2 cup grated grana Padano

4 garlic cloves, chopped

1/2 cup pine nuts, toasted

1/4 teaspoon salt

Directions

  1. Using a pestle and mortar or a food processor, crush the basil. Add the olive oil, cheeses, garlic, pine nuts, salt, and crush until a paste is formed.
  2. Serve with warm pasta, on top of pizza's, or plain with bread.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Giuseppe Sacco and Franco Fassone, Genoa, Italy

Show: Follow That Food
Episode: Follow That Pesto

Categories:

Italian Pesto Recipes Main Dish Gluten Free Low Sodium Vegetarian

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6 Reviews
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PlantingGal

Superb original Genoan Pesto. We search for years after tasting the 1st Pesto we ever liked in Genoa, Italy. Never expected to find it on the Food Network. This is the ORIGINAL. Use the Romano with the grana Padano for the extra snap that is the traditional. It works particulary well with Linguine. Food Processor works just fine. Try to serve immediately as it will separate. However, if placed in a large bowl, after dinner the separated flavored oil is great for dipping hunks of bread while sipping the last of the wine and conversing with friends. Enjoy.

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