How to make pesto genovese at home

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 and dry the basil leaves thoroughly.

Toast the pine nuts in a dry skillet over medium heat until golden, about 3-4 minutes.

Peel and roughly chop the garlic cloves.

In a food processor, combine the basil, toasted pine nuts, and garlic.

Pulse until coarsely chopped, scraping down the sides as needed.

With the processor running, slowly drizzle in the olive oil until emulsified.

Add the grated parmesan cheese, salt, and black pepper; pulse until smooth.

Taste and adjust seasoning if necessary, adding more salt or cheese as desired.

Transfer the pesto to a bowl or jar for storage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens