Follow these steps for perfect results
garlic cloves
chopped fine
fresh basil leaves
parsley sprigs
Parmesan cheese
pine nuts or walnuts
chopped
salt
olive oil
Chop garlic finely.
Combine garlic, basil leaves, parsley sprigs, Parmesan cheese, pine nuts (or walnuts), and salt in an electric blender.
Blend the ingredients to a smooth paste.
Slowly drizzle in olive oil while blending continuously.
Continue blending until the pesto is smooth.
Serve immediately with hot pasta.
Toss 1 to 2 tablespoons of butter with the pasta before adding pesto to taste.
Store leftovers in a small jar, covered with olive oil, in the refrigerator.
Expert advice for the best results
Toast the pine nuts for a more intense flavor.
Use high-quality olive oil for the best taste.
Add a squeeze of lemon juice for brightness.
Adjust the amount of garlic to your preference.
Everything you need to know before you start
5 minutes
Can be made a few days in advance and stored in the refrigerator.
Dollop a spoonful of pesto on top of pasta or grilled vegetables.
Serve with pasta, grilled vegetables, or bruschetta.
The acidity of the wine complements the richness of the pesto.
Discover the story behind this recipe
A staple of Ligurian cuisine, representing the region's fresh ingredients.
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