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Fresh Pesto Recipe

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   Pesto, or Pesto alla Genovese, is the delicious basil sauce that originates from Genoa, Liguria. Moreover, the main ingredients are basil, garlic, pine nuts, hard cheese, and olive oil. To make this satisfying sauce, always use the freshest ingredients and a mortar and pestle. That being said, the extra effort of using a mortar and pestle, will reward you with the most delicious Pesto ever. In facts, say goodbye to store bought because this sauce is versatile, vibrant, and an Italian delight that you will make over and over.

Total Time: 35 mins

Makes: 3 cups

Equipment

  • Mortar & Pestle
  • Herb Scissors (Optional)

Ingredients

  • 2 Cups of Fresh Basil
  • 1/2 Cup of Spinach
  • 1 Cup of Extra Virgin Olive Oil
  • 1/4 Cup of Parmesan Cheese
  • 2 Tablespoons of Pine Nuts
  • 2 Garlic Cloves
  • 1 Tablespoon of Salt
  • 1 Tablespoon of Pepper

Directions

  1. First, chop all the Basil and Spinach, then chop and mince the Garlic
  2. Second, place the Pine Nuts in a pan on medium-low heat, lightly toasting both sides
  3. Once the Pine Nuts are toasted, place half of them in the Mortar, and crush with the Pestle. Continue with the rest of the Pine Nuts until there are no full pieces left
  4. Now add the Garlic and grind together with the Pine Nuts
  5. Next up, add a small amount of Basil and Spinach. Continue mixing in the rest of Basil and Spinach, with small amounts a time
  6. Add the Salt & Pepper, continue mixing
  7. Little by little, add in the Parmesan
  8. Finally, slowly add in the Extra Virgin Olive Oil, while you continue to mix

Buon Appetito!

Pairings

  • Best paired with pasta, pizza, panini’s, chicken, salmon, and our Gnocchi Recipe
  • A crisp white wine, preferably Sauvignon Blanc

Important Notes

  • It is crucial to the quality of the Pesto to only make with fresh ingredients
  • Keep an eye on the pine nuts while toasting, if they burn, they will affect the quality of the sauce
  • You can substitute Parmesan Cheese for Pecorino Cheese
  • Depending on the size of your Mortar & Pestle, you may need to do 2 batches and mix together afterwords
  • We like to use Spinach to cut the sharpness of the Basil, feel free to replace with more Basil instead
  • Pesto can be kept in the fridge for up to 6 days, and frozen for up to 6 months

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