Pesto Genovese is a traditional Italian sauce made from basil, garlic, olive oil, Parmesan cheese, and pine nuts. It is typically used as a condiment for pasta, but can also be used on other dishes such as chicken or fish.
Ingredients
- 1 bunch of fresh basil leaves (approx. 40g)
- 2 cloves of garlic
- 4 tablespoons of olive oil
- 2 tablespoons of Parmesan cheese
- 1 tablespoon of pine nuts
Method
- Place the basil leaves, garlic, olive oil, Parmesan cheese, and pine nuts into a food processor or blender. Blitz until the ingredients are combined and the pesto is a smooth consistency.
- Taste the pesto and add more olive oil, Parmesan cheese, or pine nuts as desired.
- Use immediately or store in a jar or container in the fridge for up to 1 week.
Description
Pesto Genovese is a bright green sauce with a fresh, herby flavour. It is made from basil, garlic, olive oil, Parmesan cheese, and pine nuts, and can be used as a condiment for pasta or other dishes.
Potential changes & improvements
If you are not a fan of garlic, you could omit it from the recipe. You could also experiment with different types of cheese, such as Grana Padano or Pecorino Romano, in place of the Parmesan.
What other food it works well with
Pesto Genovese is typically used as a condiment for pasta, but can also be used on other dishes such as chicken or fish. It can also be used as a spread for sandwiches or toast.
Common Mistakes
One common mistake when making pesto is to not blitz the ingredients enough, resulting in a chunky sauce. Make sure to blitz until the pesto is smooth.
Nutritional Information
This recipe makes approximately 200g of pesto. One serving (20g) contains:
- 85 calories
- 9g fat
- 2g saturated fat
- 2g carbohydrate
- 0.5g sugar
- 1g protein
Pesto Genovese contains the following allergens:
- Basil
- Garlic
- Olive oil
- Parmesan cheese
- Pine nuts