Pesto Genovese
A vibrant, aromatic basil pesto with garlic, Parmesan, pine nuts, and olive oil, perfect for pasta lovers seeking fresh, flavorful Italian cuisine.
Ingredients
Instructions
- In an electric blender, blend all ingredients except the olive oil to a smooth paste.
- Slowly blend in the olive oil and stir until smooth.
- Serve with hot pasta; toss the pasta with 1 to 2 tablespoons of butter and the pesto to taste.
- Leftovers can be stored in a small jar, covered with olive oil, and refrigerated.
Tips & Substitutions
Use fresh basil for the best flavor; if unavailable, consider using spinach as a substitute. You can also swap pine nuts with walnuts for a different taste. To enhance the pesto, add a squeeze of lemon juice to brighten the flavors. If your blender struggles, add a bit more olive oil to help it blend smoothly.
Serving Suggestions
This pesto pairs beautifully with hot pasta; toss it with butter and the pesto to taste for a rich dish. It also works great as a spread on sandwiches or as a dip for fresh vegetables. Consider serving alongside dishes like Linguine With Vegetables And Provolone for a delightful meal.
Storage & Reheating
To store leftovers, transfer the pesto to a small jar and cover it with a thin layer of olive oil to prevent oxidation. Refrigerate for up to one week. For best results when using later, allow it to come to room temperature before serving or briefly warm it in a pan over low heat.
Nutrition & Diet Analysis (per serving)
Each serving of Pesto Genovese contains roughly 318 calories, with 22g protein, 35g carbohydrates, and 13g fat. It is an excellent source of vitamin A (118% of the Daily Value), vitamin C (80% of the Daily Value), and iron (79% of the Daily Value). Note that it is relatively high in sodium, at 2014mg per serving (88% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze pesto?
Yes, pesto freezes very well! To freeze, portion it into ice cube trays, cover with olive oil, and freeze until solid. Once frozen, transfer the cubes to a freezer-safe bag and store for up to six months. Thaw in the refrigerator before using.
What can I use instead of Parmesan cheese?
If you need a substitute for Parmesan, try using Pecorino Romano for a sharper taste or nutritional yeast for a dairy-free option. Grana Padano is another excellent cheese that can be used if you're looking for a similar flavor profile.
How can I make this recipe vegan?
To make a vegan version of Pesto Genovese, simply omit the Parmesan cheese and replace it with nutritional yeast for a cheesy flavor. You can also add a little extra salt and a dash of lemon juice to enhance the taste without the cheese.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).