Print
Fresh Pesto
Total:
25 min
Prep:
25 min
Yield:
6 servings
Level:
Easy
Total:
25 min
Prep:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 4 cups (about 4 ounces) fresh basil leaves
  • 1/3 cup toasted pine nuts
  • 3 cloves garlic, peeled
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup freshly grated Pecorino Sardo or Romano
  • Kosher salt and freshly ground black pepper 
  • Kosher salt and freshly ground black pepper
  • Serving suggestion: Cooked pasta.

Directions

Combine the basil, pine nuts, garlic, and oil in a food processor and blend until a paste forms.

Add the Parmesan cheese, Pecorino cheese, salt, and pepper and pulse until smooth. 

This is a crucial moment for your pesto, as you need to season with salt and pepper. Keep in mind that Parmigiano and Pecorino are both dry and salty cheeses, you have to taste your sauce a few times in order not to go overboard when you are seasoning it. 

Cover the pesto and keep in the refrigerator until you're ready to use it. 

Mix the pasta and the pesto, serve garnished with some grated Parmesan (just a touch), fresh ground pepper and a drizzle of olive oil.

Cook's Note

Important: Dose your sauce.... some people like the sauce thin, others like it very dense....which basically means less or more sauce that goes in the pasta...The Genovese tradition is to use a small ladle of the pasta water-the one you boiled the pasta in-and use it to dilute the sauce when you mix it in the pasta.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Refreshing Watermelon and Heirloom Tomato Salad

Recipe courtesy of Matt Armendariz

Tortellini Salad with Fresh Herb and Tomato Vinaigrette

Recipe courtesy of Michael Chiarello

Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese

Recipe courtesy of Bobby Flay

Pesto

Recipe courtesy of David Rocco

Fresh Herb Salad with Burrata

Recipe courtesy of Kelsey Nixon

Bow Ties with Pesto, Feta and Cherry Tomatoes

Recipe courtesy of Dave Lieberman

So Much Pretty Food Here