Pesto Genovese (Classic Basil Pesto) is something you should always have ready in your pantry. Just add in pasta or use it as a spread on bread. It's alwasy make food teast better and healthy.
Pesto Genovese is the first pesto I ever tried from store because my daughter loves pesto pasta. So its quite easy for me to boil the pasta and quickly mix it with pesto and cherry tomato. So I always used to keep a jar in the pantry. I used to buy it from Cold storage and because they normally have all the dips and pesto from international brands available. I never get disappointed but the flavour I really never found very strong, and most of the time I ended up finishing a jar in two batches of pasta. I came across this method of baking basil pesto, and after that, I stopped buying from the store completely.
How to make the strong flavoured basil pesto?
- Chop all the ingredients instead of grinding in a mixer.
- A little hard work but both garlic and basil will burst into the flavours when you constantly chopped it using knive.
- You can start chopping with basil and garlic toegerh and add grated parmesan cheese later.
Pesto Genovese (Classic Basil Pesto)
Pesto Genovese (Classic Basil Pesto) is something you should always have ready in your pantry. Just add in pasta or use it as a spread on bread. It's alwasy make food teast better and healthy.
Servings:
Calories: 213kcal
Ingredients
- 100 gms of Basil leaves
- 3-4 Garlic cloves
- 1/4 cup pine nuts
- 1/4 cup grated parmesan cheese
- 4-5 tablespoon olive oil
Instructions
- All the main ingredients. Basil leaves,garlic and pine nuts
- Start chopping all the ingredients, I chopped mixture around 20 minutes.
- Once all the ingredients are grinded well, fill it into jar and cover with olive oil.
Nutrition
Calories: 213kcal | Carbohydrates: 2g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 97mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 584IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 1mg
