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Genovese Pesto with Basil, Parmesan, Pine Nuts, Garlic, and Olive Oil

Genovese Pesto - Pesto alla Genovese

While traditional Genovese Pesto uses a marble pestle and mortar to tirelessly pound the ingredients, this easy recipe uses a modern electric blender.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Sauce and Marinades, Side Dish
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 50 g Basil Leaves. Around 2 bunches with the stalks removed.
  • 2 Tbsp Pine Nuts
  • 2 Cloves of Garlic
  • 100 ml Extra Virgin Olive Oil
  • 50 g Parmesan Finely Grated
  • Coarse salt to taste

Equipment

  • 1 Food processor

Method
 

  1. In a small food chopper or blender, blend the pine nuts, cheese, and garlic together, adding a splash of olive oil if it proves too tricky to blend.
  2. Next, add the basil, and blend to a paste. Again, add a splash of olive oil if the sauce doesn’t blend.
  3. Add the olive oil, season to taste, and blend until the sauce has combined.
  4. Serve with bread.