Gennaro Contaldo'S Traditional Basil Pesto – a delicious recipe with clove garlic, salt, fresh basil, pine nuts, Parmesan cheese, pecorino cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
If you're making this in a pestle and mortar, put in the garlic and salt and pound to a rough paste. Add the basil leaves and continue pounding it down, then add the pine nuts and finely grate in the cheeses. Continue pounding the mixture until you get a paste. Gradually drizzle in the oil, mixing it in until combined.
2
If you're making this in a food processor or blender, pulse the garlic and salt together a few times to a rough paste. Add the basil leaves and pulse again, then add the pine nuts and finely grate in the cheeses. Continue pulsing until you get a paste, but don't overdo it - the heat of the machine may turn the pesto bitter. Gradually add the oil, pulsing as you go until just combined.
3
Serve the pesto immediately with freshly cooked pasta, or place in an airtight jar and cover with a little oil so it doesn't dry up. Store in the fridge for up to 4 weeks until needed.
381
kcal
Calories
36
g
Fat
4
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 clove garlic peeled, 1 pinch sea salt, 1 cup fresh basil leaves, 1 3/4 tablespoons pine nuts, and more.
Yes, Gennaro Contaldo'S Traditional Basil Pesto falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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