Pesto alla Genovese

Name: Pesto alla Genovese
Yield: 1 serving
Cuisine: American
Ingredients: 10 grams Basil leaves; 3 tbsp Olive oil; 1 tbsp Grated cheese; 1 rounded teaspoon Grated garlic

cookpad.japan @cookpad_jp

I wanted an easy recipe for making a small portion of pesto without using a a food processor.

I recommend using extra virgin olive oil.
I also uploaded 3 recipes that use this pesto. In pastaandand pizza. Recipe by Natsumi

I wanted an easy recipe for making a small portion of pesto without using a a food processor.

I recommend using extra virgin olive oil.
I also uploaded 3 recipes that use this pesto. In pastaandand pizza. Recipe by Natsumi

cookpad.japan @cookpad_jp

I wanted an easy recipe for making a small portion of pesto without using a a food processor.

I recommend using extra virgin olive oil.
I also uploaded 3 recipes that use this pesto. In pastaandand pizza. Recipe by Natsumi

I wanted an easy recipe for making a small portion of pesto without using a a food processor.

I recommend using extra virgin olive oil.
I also uploaded 3 recipes that use this pesto. In pastaandand pizza. Recipe by Natsumi

Saved

Ingredients

1 serving

10 gramsBasil leaves
3 tbspOlive oil
1 tbspGrated cheese
1rounded teaspoon Grated garlic

Saved

Steps

1

Rinse and pat dry the basil leaves, then mince.
2

For the garlic, you can either mince a clove or use garlic paste from a tube.
3

Mix all the ingredients together, and it's done.
4

It will keep for 1-2 weeks if stored in a jar (or other container) in the fridge. Fresh basil goes bad quickly, so I really recommend storing it in a lot of olive oil.