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Pesto Genovese [Classic Basil Pesto] Recipe

Looking for an easy Pesto Genovese [Classic Basil Pesto] recipe? Learn how to make Pesto Genovese [Classic Basil Pesto] using healthy ingredients.


Submitted by gti30328

Makes 24 servings



In this classic version of pesto, the basil leaves are blanched in boiling water, then quickly shocked in ice water, to give the sauce a brilliant green hue and to reduce any bitterness. Based on a recipe published in Saveur Magazine. Yields 1 1/2 Cups. Serving Size = 1 tablespoon

Recipe Ingredients for Pesto Genovese [Classic Basil Pesto]

4 cup leaves, whole Basil, Fresh
8 tbsp Extra Virgin Olive Oil
0.5 cup Parmesan, Grated Cheese
2 tbs Pecorino Romano Grating Cheese
1/4 cup Pine Nuts
2 clove Garlic
2 2/5 grams Sea Salt

Recipe Directions for Pesto Genovese [Classic Basil Pesto]

  1. Blanch 4 packed cups fresh basil leaves briefly in boiling water, then shock the basil in ice water to stop the cooking.

  2. Process basil, oil, parmesan, pine nuts, pecorino, and garlic in a food processor until smooth season with

  3. salt.

  4. Pesto Genovese, a marvelous condiment, keeps well in the refrigerator.

Categories

Italian, Puree

Nutrition Facts
Serving Size 13.0g
Amount Per Serving
Calories
60
Calories from Fat
55
% Daily Value*
Total Fat
6.1g
9%
Saturated Fat
1.3g
7%
Trans Fat
0.0g
Cholesterol
2mg
1%
Sodium
83mg
3%
Potassium
15mg
0%
Total Carbohydrates
0.6g
0%
Dietary Fiber
0.2g
1%
Sugars
0.1g
Protein
1.3g
Vitamin A 4% Vitamin C 1%
Calcium 4% Iron 1%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
C-
  Good points
  • Low in cholesterol
  • Very low in sugar
  •   Bad points
  • High in saturated fat
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