Fresh Basil Pesto (or Pesto Alla Genovese) is a combination of 5 simple ingredients. Aromatic and full of flavour, basil pesto can be used in so many ways too.
In 2016, hubby and I spent a few days of our honeymoon in Genoa, Italy. It’s a large port city with so much history and of course, amazing food. I had this huge list of recipes to make when we arrived home from that trip. Genoa inspired my Focaccia di Recco and now this, Pesto Alla Genovese or simply Fresh Basil Pesto.
Ok, so it only took me 18 months to get around to making pesto, for no good reason. It’s super simple to make. As with all good Italian food, fresh basil pesto is made up of just a few simple ingredients.
- Fresh basil
- Toasted pine nuts
- Olive oil
Ways to use up pesto
There are so many brilliant ways to use pesto and since making pesto is so easy, the ideas are only limited to your imagination
- Stir it through hot pasta for a simple dinner
- Fill chicken breasts with pesto and cheese and bake
- Spread on slices of bread and bake (like garlic bread)
- Sauce for pizza
- Add it to soups
- Mixed through cooked potatoes for a pesto potato salad
- As an accompaniment to meat dishes
- Spread over fish, then coat in bread crumbs before baking
This Fresh Basil Pesto will feature in a brand new Easy Flatbread with Turkey and Basil Pesto recipe tomorrow so keep an eye out.
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Fresh Basil Pesto (Pesto alla Genovese)
- 2 cups 30g fresh basil leaves, lightly packed
- 1 clove garlic roughly chopped
- 1/2 cup 35g finely grated parmesan
- 1 1/3 tablespoons 25g pine nuts (notes)
- 1/3 cup light extra virgin olive oil
- Toast pinenuts 180c for 5 minutes shaking every so often.
- Add basil, garlic, Parmesan and toasted pine nuts to the bowl of a food processor and blend on low while adding the oil in a slow steady stream.
- Done. Add to pasta, bread, pizza or use as a condiment.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)