Pesto Genovese – fresh basil pesto

Pesto Genovese – fresh basil pesto

One of my specialties at Nonna Bianca was the fresh basil pesto. She usually serves it with linguine pasta – and adds a generous amount of butter – but any pasta shape is good. Alternatively, you can serve it with fresh gnocchi: gnocchi and pesto go very well together. It’s incredibly easy to make and so delicious, and it freezes well too.

Once you learn how to make it, you’ll probably never think about buying a jar from a store again. If you don’t have pecorino cheese, simply add another tablespoon of Parmesan cheese instead.

Get more Jewish Italian recipes and read the full review of The Jewish Cookbook in Italy here.

Shares 4

  • cup Extra virgin olive oil Plus an additional 80 ml of spray
  • ounce Fresh basil leaves 50 g
  • 2 tablespoons Pine 20 grams
  • 1 Small clove garlic Peeled
  • 1 Tablespoon Fresh grated pecorino cheese
  • 4 tablespoons Freshly grated Parmesan cheese
  • ¼ small spoon sea ​​salt


Nutritional facts

Pesto Genovese – fresh basil pesto

Amount per service

% daily value*

*Percent Daily Values ​​are based on a 2,000 calorie diet.

  • Place all ingredients in a blender or food processor and pulse a few times (be careful – you don’t want to heat up the blades and “cook” the basil). Add more oil if it seems too thick, taste, and adjust seasoning accordingly. You can also use a mortar and pestle, which is the traditional tool used to make pesto and results in a coarser mixture: Crush the basil, garlic, pine nuts and salt together in a mortar with the pestle, then gradually add the oil. Finally, stir in the cheese.

  • To avoid the pesto from oxidizing and darkening, once it is ready, transfer it to a sterilized glass jar and drizzle a little extra virgin olive oil over it. Pesto will keep in the refrigerator for up to 5 days, or alternatively, it can be frozen in a freezer-proof container for up to 1 month.

Recipe and photo from the Jewish Cookbook in Italy.

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