Tracing its origins back to Genoa, Italy, many know and love the classic pesto sauce with its fresh basil flavor and pine nut crunch. This recipe is made with toasted pine nuts, fresh basil, fresh garlic, grated parmesan, a pinch of salt, and a little olive oil to bind it all together. Easily whipped together in a food processor, this homemade pesto will keep for a few days in the refrigerator. Serve over your favorite pasta or spread it on your favorite sandwich.
The ingredient of Genoan Pesto
- 3 9/16 tablespoons pine nuts
- 1 9/16 cups basil leaves
- 1 garlic clove mashed into a paste
- 6 3/8 tablespoons parmesan cheese grated
- 1 pinch sea salt
- 6 3/4 tablespoons extra-virgin olive oil