Pesto alla Genovese

Writer: Christina Galt

 

Pesto alla Genovese

Writer: Christina Galt

Pesto alla Genovese

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Course: Sauces/Miscellaneous
Cuisine: Italian

Ingredients

  • 2 cups basil or spinach leaves
  • 1 cup olive oil
  • 1/4 cup grated Pecorino Romano
  • 1/4 cup pine nuts
  • 1 small clove garlic, peeled
  • salt

Instructions

  • Pick off the basil leaves from the branches. Discard any bruised or blackened leaves. Rinse the leaves in a bowl of cold water. Using a salad spinner, gently spin the leaves dry.
  • Place all the ingredients in the food processor except the olive oil. Turn on the processor and stream in the olive oil.
  • Pour the sauce into a small  bowl, cover with plastic wrap and reserve until ready to use. 

Notes

Yields 2 cups.
Recipe appeared in the 2022 Winter issue of Cape Cod HOME. Recipe from Amie Académie.
Tried this recipe?Let us know how it was!

Christina Galt

Christina Galt is the Digital Editor at Cape Cod Life Publications. Born and raised on the Cape, Christina has always had a love for the ocean and everything "Cape Cod." She found herself the perfect home away from home at the University of Rhode Island and double majored in Sociology and Gender & Women’s Studies. After graduating, Christina came back to the Cape and started her journey at Cape Cod Life. She spends most of her free time with her family, especially her chocolate lab Sadie, and enjoys spending summers on her family’s boat.