Classic Pesto Genovese

1 serving


5 minutes

  • 4 cups basil, loosely packed
  • 1 clove garlic, smashed and peeled
  • ¼ cup pine nuts, plus 2 tablespoons, toasted
  • 2 tbsp parmesan cheese, grated
  • ¼ cup pecorino cheese, grated
  • 1 tsp salt
  • ¾ cup olive oil, approximately
  1. In a food processor, mix basil, garlic, ½ cup pine nuts, parmesan, pecorino, and 1 teaspoon of salt. Once a thick paste is formed and the mixture starts to ball up, slowly drizzle olive oil into the spout opening of the food processor’s top until the pesto reaches a smooth glossy texture. This may be less than the ¾ cup of oil listed above.
  2. Taste and add more salt if needed and add remaining 2 tablespoons pine nuts. Pulse a few times to mix and chop the pine nuts slightly, careful not to over-mix as these are meant to add texture.
  3. Tip: If you're making this for pasta, reserve ½ cup pasta water to add the pesto before you add the pasta.