Pesto Alla Genovese, a classic basil pesto sauce. It's so quick and easy to make with fresh basil, pine nuts, extra-virgin olive oil, Parmigiano-Reggiano cheese and garlic.
Keyword Basil Pesto, Pesto all Genovese
Prep Time 15minutes
4cupsfresh basil leaves (packed)rinsed and patted dry
1/2teaspoon saltI used fine sea salt
3/4cupextra virgin olive oil
Place the basil, pine nuts, garlic, salt and extra virgin olive oil in a food processor or blender.
Pulse and process on high while using the shortest amount of time so the basil does not lose its vibrant green colour .
Transfer the basil mixture into a small bowl and stir in the Parmigiano Reggiano cheese.
Taste and adjust the seasoning if needed.
Toss with your favourite pasta, gnocchi or even a potato salad. Or, use as a base for pizza topping.It's also wonderful served alongside grilled chicken or fish.
Storing Instructions: Homemade basil pesto keeps quite well in the fridge, in an air tight jar, for approximately 2 weeks. When storing, always keep a thin layer of oil on the surface as this will keep the basil from turning brown or oxidizing.Freezing Instructions: For optimal flavour freeze without the cheese for up to 3 months.
For A Quick And Easy Sauce To Toss With Pasta
Pesto alla Genovese makes a quick and easy sauce to toss with your favourite pasta.For 454g of pasta follow directions below. Serves 4-6 depending on portion size.
Cook the pasta according to the package directions.
Reserve 1 cup of the cooking water, drain and return the pasta to the pot.
Toss the pasta with 3/4 cup of pesto and some of the reserved cooking water to thin out the sauce a little.
You can adjust the consistency of the sauce with a little more pesto or cooking water to your liking.
Serve with freshly cracked peppercorns and grated Parmigiano-Reggiano cheese.