The Best Homemade Pesto alla Genovese
Quick and easy green pesto made using basil, pine nuts, parmesan, garlic and olive oil!
Equipment
- Food processor
- Silicone spatula
- Airtight container
- Cheese grater
Ingredients
- 2 cups basil
- 1 cup parmesan cheese
- ⅓ cup pine nuts
- ½ cup olive oil
- 2 garlic cloves
- pinch salt and pepper
Instructions
- Wash and dry your basil.
- Place the basil and pine nuts into the processor and pulse several times.
- Scrape down the sides and add the garlic and cheese and pulse several more times.
- Scrape down the sides again before closing again and pulsing while slowly adding the olive oil in a continuous stream. Once combined scrape down the sides for a final time before adding the seasoning and pulsing one last time.
- Pour your pesto into an airtight container and cover with olive oil.
Notes
TIPS -
- Make sure you dry your basil leaves as much as you can before processing this helps keep the aromatic flavour.
- Adding the olive oil slowly while the processor is running, will help it emulsify and help keep the olive oil from separating
- Using a silicone spatula to scrape the sides helps get a smooth consistency with no waste!