Basil Pine Nut Pesto

Name: Basil Pine Nut Pesto
Cuisine: Ligurian
Ingredients: 150 g parmesan cheese, freshly grated; 125 g pine nuts, lightly roasted; 150 ml virgin olive oil; ½ teaspoon black peppercorns, freshly ground; 4 cloves garlic, minced; 200 g basil leaves, washed; ½ teaspoon sea salt

Preparation info

Difficulty
Easy

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

This is the universally well-known and original pesto that hails from Genoa in the Ligurian region of northern Italy. It keeps well for a month, refrigerated.

Ingredients

200 g basil leaves, washed
½ teaspoon sea salt
150 ml

Oceania
Europe
Australia
Italy
Genoa
Sauce
Mediterranean
Gluten-free
Vegetarian
Summer

Method

In a food processor, blend the basil leaves with the salt and 50 ml of the olive oil until a paste has formed. Add the pine nuts, garlic and pepper and pulse to a paste.
Drizzle in the remaining olive oil with the motor running and process until smooth. Remove the pas