Genovese Pesto | Mediterranean Diet Recipes

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a more affordable cheese with a similar flavor profile.

pecorino cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano can replace pecorino for a milder taste.

Weigh out 3.5 ounces of pre-washed basil leaves without the stems, or measure about 6 cups of loose or 3.5 cups of tightly packed basil leaves.

Wash the basil by soaking it in a bowl and rinsing it in a colander, ensuring it is as dry as possible.

Dry the basil using paper towels over a clean dish towel or a salad spinner until it sounds dry.

Grate 1 cup of high-quality parmesan cheese and prepare 1/4 cup of pecorino sardo cheese, pre-shredded if possible.

Smash 1 medium clove of garlic with the flat side of a knife.

Add the garlic, grated parmesan, pecorino sardo, and 1/3 cup of pine nuts to a food processor.

Chop these ingredients in the food processor for about 15 to 20 seconds until well incorporated.

Add the basil and 1/2 teaspoon of coarse sea salt to the food processor.

Turn on the food processor and drizzle in 1/2 cup of extra virgin olive oil while it's running.

Process until everything is well chopped and the pesto is nice and creamy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens