Pesto Genovese (Authentic Italian Basil Pesto) Recipe

Recipesfull introduces to you: Pasta Sauce Recipes. (Pesto Genovese (Authentic Italian Basil Pesto) Recipe). An authentic Genoese pesto. It's straight from Italy and you won't find a better recipe! This calls for a spoonful of pecorino cheese, but you could also use all Parmesan in a pinch. To store in fridge for up to 1 month: place pesto in a jar, cover with olive oil, and top with a lid.

Brief

Prep 20 mins

Total: 20 mins

Servings: 6

Yield: 6 servings

Pesto Genovese (Authentic Italian Basil Pesto) Recipe

Ingredients

2 cloves garlic

or more to taste

2 tablespoons pine nuts

1 bunch fresh basil leaves

½ cup grated Parmigiano-Reggiano cheese

1 ½ tablespoons grated pecorino Romano cheese

½ cup extra-virgin olive oil

Mushroom Cream Sauce With Shallots

Side Dish

Directions

Step 1

Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually making circular movements with the pestle until a smooth paste forms.

Step 2

Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.

Nutritional Information

Pesto Genovese (Authentic Italian Basil Pesto) Recipe

Servings Per Recipe:6

Calories: 224.9

% Daily Value *

Protein: 4.3g 9%

Carbohydrates: 1.4g 1%

Dietary Fiber: 0.4g 2%

Sugars: 0.2g

Fat: 22.6g 35%

Saturated Fat: 4.3g 22%

Cholesterol: 7.8mg 3%

Vitamin A Iu: 776.6IU 16%

Niacin Equivalents: 1.1mg 9%

Vitamin C: 2.9mg 5%

Folate: 12mcg 3%

Calcium: 121.1mg 12%

Iron: 0.8mg 4%

Magnesium: 19.2mg 7%

Potassium: 72.4mg 2%

Sodium: 125.1mg 5%

Calories From Fat: 203.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.