Authentic Italian Pesto Genovese

5 from 33 votes

Authentic Italian Pesto Genovese

If you're looking for the best pesto recipe, you're going to love my Pesto Genovese. This classic sauce is made with six simple ingredients, and with so many ways to enjoy it, I'm sure you'll agree that my pesto Genovese recipe is a true culinary delight.

Prep Time10

Cook Time0

Total Time10

Course: condiment, Sauce, seasoning

Cuisine: Italian, Italian - American

Servings:

Calories: 98kcal

Equipment

food processor

Ingredients

2 bunches basil about 2 ½ cups
½ bunch Italian parsley about 1 cup -depending upon the size of the bunch you may need a full bunch or if you want the flavors a little milder
¼ cup Romano cheese grated
¼ cup toasted pine nuts or walnuts
2 cloves garlic peeled
⅓ cup extra virgin olive oil more or less depending upon how you like pesto.

Instructions

Place a frying pan over medium-high heat. When the pan is hot, turn off the heat and add the pine nuts to the pan. Swirl the pine nuts around as the toast.
Keep the pine nuts moving around so they toast without burning.
Remove the leaves from the basil and parsley, do not use the stems
Add the basil and parsley to the bowl of a food processor. Pulse the leaves until finely chopped.
Add the garlic, toasted pine nuts, and grated Romano cheese to the food processor. Pulse until well combined.
With the food processor running, drizzle in the Olive Oil until it has a nice smooth consistency without looking oily.
You may use between ¼ - ½ cup depending on how you like the consistency of the pesto. I used about ⅓ of a cup.
Store in a well-sealed airtight container.
If you make a big batch, pour the pesto into an ice cube tray and freeze the pesto. When it's completely frozen, pop the pesto cubes out of the tray and place into a ziplock bag. The pesto can stay frozen for up to two months.

Nutrition