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

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
Vegetarian
Gluten-free
Summer
Mediterranean

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

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