Homemade Pesto Genovese

Name: Homemade Pesto Genovese
Cuisine: American
Ingredients: 50 grams Basil leaves; 25 grams Pine nuts or walnuts; 3 tbsp Grated Parmesan cheese; 100 ml Olive oil; 1/2 tsp Salt; 2 clove Garlic

cookpad.japan @cookpad_jp

I started making this recipe to use up the large amount of basil that I picked from my garden! It was more delicious than any store bought sauce. So from then on I've always made pesto.

Pine nuts are surprisingly expensive! When I tried making it with walnuts, I realized that they totally work just as well If you're interested in the difference, why not try both versions? Recipe by Usagino mori

I started making this recipe to use up the large amount of basil that I picked from my garden! It was more delicious than any store bought sauce. So from then on I've always made pesto.

cookpad.japan @cookpad_jp

I started making this recipe to use up the large amount of basil that I picked from my garden! It was more delicious than any store bought sauce. So from then on I've always made pesto.

Saved

Ingredients

50 gramsBasil leaves
25 gramsPine nuts or walnuts
3 tbspGrated Parmesan cheese
100 mlOlive oil
1/2 tspSalt
2 cloveGarlic

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Steps

1

Wash the basil leaves and pat dry. I usually spread them out on a newspaper and dry them in the shade after washing.
2

Roast the pine nuts or walnuts in the frying pan.
3

Place the roasted pine nuts or walnut, garlic, parmesan cheese, and salt into a food processor, and blend.
4

Next, add half of the olive oil. Blend some more.
5

Once it becomes somewhat smooth, add the basil leaves in 3 batches and blend with each addition.
6

Once the basil leaves have been chopped finely, add the remaining olive oil and blend continuously until smooth.
7

Once it becomes the same smooth texture as the photo, it's done!
8

Store it in a container. Pour a little bit of olive oil on top to prevent oxidation.
9

Since it can be stored in the freezer, I usually take out a little bit to store in the freezer.