Classic Genovese Pesto
Recipe from Better Homes and Gardens

Pine nuts are traditionally added to pesto, but you can substitute walnuts or almonds for this easy sauce. To bring out the full flavor of the nuts, toast them in a dry skillet before processing.


Classic Genovese Pesto

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Servings: about 3/4 cup pesto
Total Time: 20 mins
Related Categories: Italian Cuisine, Italian Sauce, Pesto Sauce, Pesto Sauce, Sauces
 
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Ingredients
  • 1/3  to 1/2 cup
    olive oil
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  • 2  cups
    firmly packed fresh Genovese or sweet basil leaves (2-1/2 ounces)
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  • 1/2  cup
    pine nuts
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  • 1/2  cup
    grated Parmesan or Romano cheese
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  • 3  or 4 cloves
    garlic, peeled and quartered
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  • 1/4  teaspoon
    salt
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  •  
    Ground black pepper
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Directions
1.
In a food processor or blender, combine 1/3 cup of the oil, the basil, nuts, cheese, garlic, and salt. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough remaining oil until desired consistency. Add black pepper to taste.
2.
If you're not serving the pesto immediately, divide it into 3 portions. Place each portion in a small airtight container and refrigerate for 1 to 2 days or freeze for up to 3 months. Makes about 3/4 cup pesto.

Tip
To serve, toss 1/2 cup pesto with 4 cups hot cooked pasta.
Nutrition information
Calories 109, Total Fat 11 g, Saturated Fat 2 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 3 g, Cholesterol 3 mg, Sodium 100 mg, Carbohydrate 1 g, Total Sugar 0 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin C 3%, Calcium 5%, Iron 3%. Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Basic Basil Pesto
Basic Basil Pesto

Simplicity reigns in this traditional sauce--just basil, garlic, cheese and olive oil. Our one modification? We like omega-3-laden walnuts in the mix for their crunch and delicate flavor, but pine nuts, almonds, pecans or even pistachios may be substituted for the walnuts.

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