Pesto GenoveseA classic Italian basil pesto made with fresh basil leaves, Parmesan, garlic, pine nuts and olive oil. It can be used with pasta, grilled vegetables, as a dip or as a spread.Prep Time10 minTotal Time10 minSaucesDips & spreadsCondimentsHomemade basicsVegetarian RecipesQuick & Easy RecipesItalian RecipesMediterranean RecipesHomemade Pantry StaplesInstructions1Wash the basil leaves and dry them thoroughly. Grate the Parmesan, then peel and crush the garlic.2Place the basil, garlic, Parmesan, pine nuts, salt and pepper in an electric blender. Blend until the mixture becomes almost smooth and creamy.3While blending, gradually pour in the olive oil and continue mixing until all the ingredients are evenly chopped and combined.4Spoon the finished pesto into jars and level the surface.5Pour olive oil over the pesto up to the top of each jar. Seal the jars tightly and store them in the refrigerator.NutritionCalories306.5 kcalFat27 gCarbohydrates5.75 gProtein10 gFiber2 gSugar0 gSaturated fat6 g