Portions: 4 servings Calories: 539kcal |
Learn how to make classic Genovese-style pesto sauce. The great thing about this pesto sauce recipe is that it can be used in many different ways. Genovese pesto is a delicious pasta sauce with fresh ingredients and flavors.
By - Revised . Original Sep 14, 2012.
Homemade Pesto Sauce for Pasta [Video+Recipe].
Why we ❤️ it
- Fresh homemade pesto is one of my favorite foods. It's amazing how something so simple can have such complex and interesting flavors.
- This delightful green pasta sauce with simple ingredients has a rich, light, and fresh taste.
- Make a couple of jars of this creamy pesto sauce and serve it with everything from pasta to bruschetta.
Homemade Pesto Sauce for Pasta [Video+Recipe]
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Utensils and tools
Ingredients
- 4 cups fresh basil leaves
- ⅓ cup pine nuts
- ½ cup Pecorino cheese, grated (in small crumbs)
- ½ cup Parmesan cheese, grated (in small crumbs)
- ¾ cup olive oil
- 3 garlic cloves
- 2 teaspoon sea salt
Video
Preparation
1. Mixing the ingredients
Mix all the ingredients in the food processor and pulse until everything is finely minced.
2. Serving and storing
- If you are not using fresh you can refrigerate up to two days.
Top tips
- Ingredients: Classic Genovese pesto is made with basil, garlic, olive oil, pine nuts, and pecorino or Parmesan cheese. Homemade pesto sauce is used raw. Canned or jarred pesto is usually pasteurized.
Some non-traditional versions substitute other nuts (such as pistachios, almonds, and walnuts) for pine nuts. - Garlic: If you accidentally add too much garlic or find the garlic flavor too strong, you can blend a handful of basil, pine nuts, and cheese and add it to the pesto to reduce the garlic content.
- Very dry pasta: If the pasta seems too dry once you mix it with the pesto, you can add a few tablespoons of pasta water to make it looser and creamier.
- Serving with pasta: Boil the pasta al dente according to the package instructions, remove from the water, and mix with the pesto. Do not cook the pesto.
- Flavor: To intensify the flavor of the pesto, you can lightly toast the pine nuts in a large skillet over medium heat, stirring until they begin to turn a light golden color. Remove immediately and let cool on a plate before blending the sauce.
- Storing: To store, place in a jar or airtight glass container and refrigerate. It will last up to 2 days in the refrigerator.
Serving suggestions
Creamy pesto pasta recipe: In a pasta pot, boil the pasta al dente in salted water, following the instructions on the package. Drain the water (save a cup), and while still steaming hot, stir in the pesto. You may add some tablespoons of the boiling water to make it more creamy.
Gluten-free zucchini noodles: For a keto-friendly, gluten-free basil pesto dish, you can use zoodles (zucchini noodles). Check this zoodles recipe to see how I make them.
Appetizer dip: You can also serve this recipe as a dip for appetizers, great with these crispy broasted potatoes.
There are more dishes you can use pesto on, like this air fryer pesto chicken breast.
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Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
How do I measure 1 Cup of Basil Leaves. I have a measuring cup, but it's confusing. With solids, such as salt, pancake mix..etc is easy because all I have to do is make sure it's at the line marked 1 Cup, but how does this work for anything other… Read more »
You pack the cup with the leaves.
RECETAS MUY BUENAS.
Presto is my absolute fav sauce and I always make a lot and freeze and keep using as and when I need. Makes life easy 🙂
It makes the two of us. I could have pesto in everything.
Thanks so much for the recipe!
I have always wanted a pesto recipe!! Thanks for sharing:-)
Glad to hear that.