Pesto alla Genovese
6 servings10 min prep0 min cookEasy
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The Tale of Pesto alla Genovese
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Pesto alla Genovese originates from Genoa in Liguria, Italy, with roots possibly tracing back to the ancient Roman herb paste agliata. The modern basil, pine nut, garlic, and Parmesan version was codified in the 19th century and remains tied closely to Ligurian identity.
Ingredients
Scale:· 6 servings
- 2 cups fresh basil leaves
- 1/2 cup grated parmesan
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- Salt, to taste
Instructions
- 1Combine basil, parmesan, pine nuts, and garlic in a food processor.
- 2Pulse until finely chopped.
- 3With the processor running, slowly drizzle in olive oil until smooth.
- 4Season with salt.
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