Genoan Pesto

Name: Genoan Pesto
Ingredients: 3 9/16 tablespoons pine nuts; 1 9/16 cups basil leaves; 1 garlic clove mashed into a paste; 6 3/8 tablespoons Parmesan cheese grated; 1 pinch sea salt; 6 3/4 tablespoons extra-virgin olive oil

6 ingredients

5 steps

Ingredients

3 9/16 tablespoons pine nuts
1 9/16 cups basil leaves
1 garlic clove mashed into a paste
6 3/8 tablespoons Parmesan cheese grated
1 pinch sea salt
6 3/4 tablespoons extra-virgin olive oil

Directions

1

In a dry skillet, toast the pine nuts 1 to 2 minutes making sure they do not burn.
2

Add the basil, pine nuts, garlic, cheese, and salt into a food processor. Blend together.
3

While the machine is still running, stream in the olive oil until everything comes together.
4

Pesto will keep in the refrigerator a few days.
5

Serve with pasta, on bread with mozzarella, or mixed into your favorite vegetable soup.