Pesto alla Genovese - Fresh Basil Sauce

Name: Pesto alla Genovese - Fresh Basil Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 3 cups fresh basil leaves; 3 cloves garlic cloves; 0.5 cups pine nuts; 0.75 cups Pecorino Romano cheese; 0.75 cups extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper

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Yuki Tanaka

Time

15 minutes

Servings

Calories

276

A vibrant, herbaceous sauce made from fresh basil, garlic, pine nuts, and Pecorino, perfect for pasta, bread, or vegetables.

276

cal

4.5g

protein

2.1g

carbs

28.6g

fat

Ingredients (7)

Ingredient	Qty	Cal	P	C	F
fresh basil leaves	3 cups	2	0g	0g	0g
garlic cloves	3 cloves	2	0g	0g	0g
pine nuts	0.5 cups	57	1g	1g	6g
Pecorino Romano cheese	0.75 cups	36	3g	0g	3g
extra virgin olive oil	0.75 cups	179	0g	0g	20g
sea salt	0.5 tsp	0	0g	0g	0g
black pepper	0.25 tsp	0	0g	0g	0g

Ingredients (7)

Ingredient	Qty	Cal	P	C	F
fresh basil leaves	3 cups	2	0g	0g	0g
garlic cloves	3 cloves	2	0g	0g	0g
pine nuts	0.5 cups	57	1g	1g	6g
Pecorino Romano cheese	0.75 cups	36	3g	0g	3g
extra virgin olive oil	0.75 cups	179	0g	0g	20g
sea salt	0.5 tsp	0	0g	0g	0g
black pepper	0.25 tsp	0	0g	0g	0g

Directions

Step 1
Toast pine nuts in dry pan for 2 minutes until fragrant, then cool slightly
Step 2
Add basil leaves and garlic to mortar and pestle, pound gently to release oils
Step 3
Add cooled pine nuts and continue grinding until roughly combined
Step 4
Add grated Pecorino and blend together
Step 5
Slowly drizzle in olive oil while stirring until desired consistency is reached
Step 6
Season with sea salt and black pepper to taste

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