Pesto Genovese

Name: Pesto Genovese
Prep time: 5 min
Ingredients: 2 cups Italian Basil (washed and packed); 2 tbsp European Pine Nuts ((Pinoli)); 3 cloves Garlic (crushed or coarsely chopped); Salt (to taste); 1/2 cup Olive Oil; 3/4 cup Parmigiano (freshly grated); 1/4 cup Heavy cream ((optional))

Posted On October 6, 2021

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Pesto Genovese

Prep Time5

Course: Pasta

Cuisine: Italian

Keyword: Pasta, Sauce

Servings: 5

Ingredients

2 cups Italian Basil washed and packed
2 tbsp European Pine Nuts (Pinoli)
3 cloves Garlic crushed or coarsely chopped
Salt to taste
1/2 cup Olive Oil
3/4 cup Parmigiano freshly grated
1/4 cup Heavy cream (optional)

Instructions

In food processor or blender, place the basil leaves (pack lightly down a little). Pulse a few times until crushed, but not yet creamy.
Add pinoli, a little at a time, pulsing with each addition.
Add garlic and pulse to blend.
Add oil, a little at a time, pulsing with each addition.
Add parmigiano, a little at a time, pulsing with each addition.
Now taste for salt. Pulse in a pinch or two to taste.
Cream is the last addition, if using.
Use just enough pesto to lightly color pasta. If you make less than 1 lb of pasta, you should have leftover pesto.
Serve pasta and pesto with extra parmigiano, if desired.
Leftover pesto should be put into the smallest jar possible, packed down as much as possible. Cover with a thin film of good virgin olive oil and refrigerate. Always keep film of oil covering pesto and it will keep for 10 days or more. Bring to room temperature before using and stir.