Pesto Genovese
- 1/2 cup really tightly packed basil leaves, stems removed
- 1 small garlic clove, peeled
- 6 tablespoons pine nuts, lightly toasted
- 1/3 to 1/2 cup extra-virgin olive oil
- 1/4 cup Parmigiano-Reggiano, finely grated
- Salt to taste
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Pine nuts, lightly toasted (6 tablespoons)
- Really tightly packed basil, leaves (1/2 cup)
- Cooking & Baking
- Garlic clove, small (1)
- Olive oil, extra-virgin (1/3 cup)
- Salt (1)
- Dairy
- Parmigiano-reggiano (1/4 cup)
Preparation
Read recipe preparation on leitesculinaria.com
Social Stats
48.5Rating
1-100
1-100
14Tweets
24Facebook
Likes
Likes
0StumbleUpon
Views
Views
38PinterestPins
Recipe Stats
Published July 18, 2012 (7 months ago).
107 people saved this recipe.
