Authentic Pesto Genovese (Basil Sauce)

Authentic Pesto Genovese (Basil Sauce)

A NY Italian chef's recipe for home cooking with a rich, authentic taste.
I hope this is useful.

Ingredients: 200 ml

Fresh Basil
35 g
Pine nuts
45 g (40 g at least)
10-15 g (at least 10 g)
Pecorino Romano (grated) or Parmesan
15-20 g (at least 15 g)
Extra virgin olive oil
Lemon seasoning
1/2 teaspoon
(substitute for the lemon seasoning: Krazy Salt or salt & black pepper)
1/2~1 teaspoon each (at least 1/2 teaspoons)
(Optional) Cashew nuts, walnuts etc...
as needed


1. Wash the basil and pat any moisture off well with a paper towel. Roast the pine nuts in a pan until they get slightly browned.
2. Blend the basil, pine nuts, and garlic in a blender♬ When smooth, add ✿ (Pecorino Romano, extra virgin olive oil, lemon seasoning) and your favorite nuts etc...and blend until smooth.
3. The sauce is ready when smooth.
4. [Preserving method 1] It only stays good for about 1 week in the refrigerator, so freeze in a 70ml container 80% full.
5. [Preserving method 2] Cover the surface with olive oil. It will change color and go bad when it oxidizes.
6. [Preserving method 2] Place 2 tablespoons in plastic wrap and seal with a rubber band. It's half the amount of preserving as in method 1, so it is more convenient when you want to use a smaller amount.
7. This is the Lemon & Dill seasoning I use.
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Story Behind this Recipe

I wanted a lot of people to enjoy a NY top Italian chef's recipe.