PESTO ALLA GENOVESE – Basil, Garlic and Cheese Sauce
Ingredients
2 cups fresh basil leaves, stripped from their stems, coarsely chopped and tightly packed; or substitute 2 cups fresh flat-leaf Italian parsley, coarsely chopped, and 2 tablespoons dried basil leaves
½ tsp salt
½ tsp. Freshly ground black pepper
3 garlic cloves, finely chopped
2 tbsp. finely chopped pine nuts
1 cup extra-virgin olive oil
½ cup freshly grated Parmigiano Reggiano cheese
MAKE PESTO USING A BLENDER
Combine the coarsely chopped fresh basil (or fresh parsley and dried basil), salt, pepper, garlic, pine nuts and oil in the blender jar.
Blend them at high speed until the ingredients are smooth, stopping the blender every 5 or 6 seconds to push the herbs down with a rubber spatula.
The sauce should be thin enough to run off the spatula easily. If it seems too thick, blend in as much as ½ cup more oil.
Transfer the sauce to a bowl and stir in the grated cheese.
Store in refrigerator until needed. You may store in freezer already in portions until required. Make sure to thaw out completely before use, if frozen.
This will make about 1 ½ to 2 cups
½ cup is required to serve 4 on pasta
Preparation Time: 15 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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