How to make Pesto Genovese - Homemade Basil Pesto

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

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

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Wash the basil thoroughly and dry it well, using a salad spinner if available.

Pick off all the basil leaves, discarding the long sturdy stems to avoid bitterness.

Grate the parmesano regano until fine, preferably using block cheese instead of pre-grated.

Peel and finely chop the garlic, then sprinkle with salt and mash into a paste using the back of a knife.

Crush the pine nuts into a powder using the back of a knife on a cutting board.

Combine the garlic paste, crushed pine nuts, olive oil, and salt in a food processor and pulse for 10 seconds.

Layer the ingredients in the food processor: basil leaves first, followed by the grated cheese, then the oil mixture.

Use an immersion blender to blend the mixture slowly, pulsing little by little to avoid overheating and destroying the basil's flavor.

The pesto is ready when you see little pools of olive oil on top, indicating it's not too dry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens