Best Genovese Pesto Sauce Recipes

Creamy Genovese homemade pesto sauce image

Provided by Ramona's Cuisine - @ramonascuisine

Categories Dips

Number Of Ingredients 8

- 100 g fresh basil leaves and stalks
- 35 g pine nuts
- 40 g parmigiano reggiano cheese freshly grated
- 35 g grana pandano freshly grated
- 1 tbsp sea salt or pink himalayan
- 3 tbsp olive oil good quality extra virgin
- 2 cloves garlic
- 1/2 lemon juice

Steps:

Wash thoroughly the basil leaves using only very cold water.
Add the basil leaves and stalks to the mortar - use half if your mortar is smaller. Very gently, pretty carefully and quite slowly, crush the basil leaves for 3 minutes (1 min if using a food processor).
Once the leaves are crushed, add the slightly crushed and chopped garlic, the pine nuts (or other nuts if you decide using different ones), salt, and the cheeses. Crush these using circular movements or whizz for another minute or so until it becomes a smooth creamy paste.
While pounding using a light circular movement of the pestle or while whizzing add the olive oil which should be a good quality Extra Virgin Olive one.
The source is now ready to use so enjoy it.

Genovese Pesto Sauce image

Provided by Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 6

2 cloves garlic, crushed
2 cups, packed, coarsely chopped basil leaves
Coarse salt
1/4 tablespoon pine nuts
3 tablespoons Parmesan cheese
1/2 to 1/3 cup olive oil