Yoribang
SauceItalianFree to use

Pesto Genovese

Fresh basil, pine nuts, garlic, and Parmesan blended into a bright green sauce.

Serves 6

Prep 10 min

Pesto Genovese
Photo: AlfonsoLucifredi, CC BY-SA 4.0, via Wikimedia Commons
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Ingredients

  • 2 cups packed fresh basil leaves
  • 1/3 cup pine nuts, lightly toasted
  • 2 cloves garlic
  • 1/2 cup grated Parmesan
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Steps

  1. Step 1. Pulse the basil, pine nuts, and garlic in a food processor until chopped.

  2. Step 2. Add the Parmesan, salt, and lemon juice and pulse again.

  3. Step 3. With the machine running, pour in the oil until the pesto is smooth but still has some texture.

  4. Step 4. Toss with hot pasta, loosened with a spoonful of pasta water. Cover leftovers with a layer of oil to keep them green.

Where this recipe comes from

Yoribang Italian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Italian dishes. Use the best canned tomatoes, olive oil, and cheese you can find, since there is little else in many of these dishes. Salt the pasta water well, until it tastes like mild seawater, and save a cup of it before draining.