Classic Italian Basil Pesto (Pesto alla Genovese)

Name: Classic Italian Basil Pesto (Pesto alla Genovese)
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 70 g 70 g (appx. 2 1/2 – 3 cups), small, basil leaves (see note), appx. 2 1/2 – 3 cups, see note, small, basil leaves; 1 fresh garlic clove, smashed and roughly chopped; 3 tbsp pine nuts; 0.5 cup olive oil, divided, plus more as needed; 6 tbsp grated Parmesan cheese, packed; 2 tbsp grated Pecorino cheese, packed; Pinch fine sea salt; For the basil: choose small, Genovese variety, baby basil leaves . This is key. Grab a few potted plants if you cannot find this basil in bunches. The leaves should be small and curl under; For the olive oil: Light and delicate extra virgin olive oil is a must! Ligurian olive oil is excellent for pesto. It’s, fruity and it doesn’t overpower. Problem is, you won’t be able to find it in the store. Sub with a good-quality mild oil that’s not peppery or dark green in col; Blend the pesto in batches, per the recipe. Doing so, paired with chilling the food processor or blender bowl, blade and olive oil, helps to prevent the basil from bruising and turning bla

A classic Italian basil pesto made with small Genovese basil leaves, pine nuts, garlic, and a blend of Parmesan and Pecorino cheeses, blended in batches for a bright green, creamy texture.

total: 5 min
prep: 5 min
serving: 1

Original recipe on theclevercarrot.com

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1 serving

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getsaucepan.com/r/1cf96584-f2a6-490a-96f2-8ac5ca1a249a · Original: https://www.theclevercarrot.com/2022/05/classic-italian-basil-pesto-pesto-alla-genovese/