Pesto Genovese is an authentic Italian basil pesto. This pesto is the perfect condiment to brighten up pasta dishes, meats, and salads. While pesto has many interpretations, this is the classic way it’s made in Genoa, the capital city of Italy.
Looking for low carb ways to enjoy pesto? Try this Pesto Spaghetti Squash or toss with some Zoodles (zucchini noodles).
What is Pesto Genovese?
Pesto Genovese is pesto made in the classic style from Genoa, the capital city of Italy.
While pesto’s popularity leads to many variations made with additional herbs, nuts, greens, and citrus, this one is made with a core of 7 basic ingredients, including Basil Genovese, olive oil, Parmigiano Reggiano (or Grana Padano), Pecorino cheese (Fiore Sardo), pine nuts, and salt.
For a true Italian experience, stick to this recipe as close as possible!
What You’ll Need
- Basil (if you have access, use Genovese Basil. A classic sweet basil works in North America.)
- Extra Virgin Olive Oil
- Parmigiano Reggiano (or Grana Padano)
- Pecorino Cheese (Fiore Sardo)
- Garlic
- Pine Nuts
- Sea Salt
How to Make Pesto Genovese
Step 1: Add washed and dried basil leaves to a food processor, and process to chop up the leaves. Pesto Genovese is traditionally made with a mortar and pestle, but a food processor makes it a lot faster to prepare!
Step 2: Into the food processor, add pine nuts, the cheeses, garlic, and sea salt. Process to combine and fully break up the garlic clove.
Step 3: With the food processor running, slowly drizzle the olive oil in to the processor.
Step 4: Taste the pesto, and season with additional garlic and sea salt, if necessary. Pesto is a salty, very flavorful sauce – so it can add a vibrant flavor to whatever dish you add it to.
How to Serve Italian Pesto
Pesto is a delicious condiment that adds a burst of fresh flavor to meals!
While its most common use is on pasta, it’s equally as delicious on a variety of dishes.
Pesto Zoodles or Spaghetti Squash
If you’re craving an authentic-feeling Italian meal, twirl up some zoodles with this flavorful basil sauce.
You can also pull the strands from a baked spaghetti squash, and toss them with the sauce!
Pesto Chicken
Grill or saute chicken, and use pesto as a finishing sauce to add flavor and healthy fats.
Pesto Salmon
Add pesto to grilled or broiled salmon. We love this low carb Pesto Salmon recipe with veggies.
Salad Dressing
When I have leftover pesto, I shake it up with some white wine vinegar and a bit of lemon juice. If necessary, thin with additional olive oil. It’s a flavorful salad dressing! Try on Keto Breakfast Salads.
On Veggies
Jazz up steamed or roasted veggies with a drizzle of Pesto Genovese!
As a Pizza Sauce
Pesto is a delicious swap for tomato based pizza sauce! Try this cauliflower crust for a healthy low carb option.
How to Store
Pesto stays fresh stored in the refrigerator for up to a week.
It also freezes well. Add leftover pesto to a small jar or storage container, and freeze up to 3 months.
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Pesto Genovese
Equipment
- food processor
Ingredients
- 50 grams Genovese Basil or sweet basil
- 1/3 cup parmigiano reggiano
- 2 tablespoons pecorino
- 2 tablespoons pine nuts
- 1 clove garlic
- 1/2-1 teaspoon sea salt to taste
- 1/2 cup extra virgin olive oil
Instructions
- Add washed and dried basil leaves to a food processor, and process to chop up the leaves.
- Into the food processor, add pine nuts, the cheeses, garlic, and sea salt. Process to combine and fully break up the garlic clove.
- With the food processor running, slowly drizzle the olive oil in to the processor.
- Taste the pesto, and season with additional garlic and sea salt, if necessary. Pesto is a salty, very flavorful sauce – so it can add a vibrant flavor to whatever dish you add it to.
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