QiMeal
Pesto alla Genovese
Pesto alla Genovese · ready in 10 min · 4 servings · 290 kcal per serving · easy · 7 ingredients
A vibrant, aromatic basil pesto with rich olive oil, nutty pine nuts, and savory aged cheese, blended into a velvety sauce that coats pasta beautifully and bursts with fresh, herbaceous flavor.
- Prep
- 10 min
- Total
- 10 min
- Serves
- 4
- kcal
- 290
- Difficulty
- easy
Ingredients · 4 servings
- 6 gGarlic
- 40 gBasil leaves, fresh
- 4 gSalt
- 120 gOlive oil
- 20 gPine nuts
- 40 gParmesan cheese
- 15 gButter
Equipment
food processor, serving bowl
Instructions
- Prep basil garlic
Gather the food processor and add the garlic, fresh basil leaves, and salt, then pulse until finely minced and evenly mixed. · 2 min
What to look for: bright green and finely chopped
- Blend with oil
Pour the olive oil in a thin stream while the food processor runs, blending until the mixture becomes smooth and cohesive. · 2 min
What to look for: smooth, glossy paste
- Add nuts butter
Add the pine nuts and butter to the processor, then pulse until the nuts are finely chopped and fully incorporated. · 2 min
What to look for: slightly textured but uniform
- Finish and serve
Add the Parmesan cheese and pulse briefly to combine, then transfer the pesto to a bowl and serve with pasta or as desired. · 1 min
What to look for: Bright green and glossy
Nutrition (per serving)
| kcal | 290 |
|---|---|
| Protein | 6 g |
| Carbohydrates | 5 g |
| of which sugars | 1 g |
| Fat | 28 g |
| of which saturated | 6 g |
| Fibre | 2 g |
| Sodium | 420 mg |
Nutri-ScoreC
Allergens
Contains: milk, tree nuts
May contain: peanuts
Storage and reheating
- Fridge: up to 5 days
- Freezer: yes, up to 3 months
Ingredient substitutions
Garlic
- garlic paste: Use half the amount since paste is more concentrated
Basil leaves
- parsley leaves: Produces a milder, greener pesto
Salt
- kosher salt: Adjust to taste
Olive oil
- sunflower oil: Use a mild oil to avoid overpowering basil
Pine nuts
- walnuts: Toast lightly for better flavor
Parmesan cheese
- Pecorino Romano: Sharper and saltier than Parmesan
