There are few things that I love more than pesto. Seriously, I LOVE PESTO. I will put it on just about anything and even eat it with a spoon – my love knows no bounds. It is incredibly versatile, simple to make, and so incredibly flavorful.
Although there are advocates for store-bought pesto, once you make your own pesto, you’ll never go back to the jarred kind. There is something irreplicable in the flavor of fresh-made basil pesto. Vibrant, herbaceous, and slightly peppery, pesto can serve a variety of roles in elevating even the simplest dishes.
I make this pesto regularly and incorporate it into breakfast, lunch, and dinner. The flavor of pesto is like a universal solvent for otherwise boring plates of food. Need a seasoning for chicken? Does your morning scramble need an upgrade? Want to spice up your side dishes? Pesto all day, every day! I know, I know, I sound like I should be on QVC advertising this stuff. However, given how easy it is to make and how long it lasts, pesto is worth the buzz!
So you might be wondering, “What makes this pesto alla Genovese?” However, pesto alla Genovese is the archetype for pesto and probably the kind that you are most familiar with eating. The term “pesto” refers specifically to the process of pounding which opens, but pesto alla Genovese is the original dish that has led to countless variations. As its name implies, it was first developed in Genoa, which is the capital of Liguria and also the home of my ancestors. So I might be biased in my affinity for the green sauce, but there is certainly something to be said about its centuries-long popularity in Italy and the rest of the world. Pesto alla Genovese is a timeless classic with infinite uses and incredible flavor! I hope this recipe makes you just as obsessed as I am with this Italian staple!
Unconventional Uses for Pesto:
- Oven-Roasted Chicken
- Egg-White Omelet
- Roasted Cauliflower
- Salad Dressing
- Pesto Chicken Salad
- Goat Cheese and Sun-dried Tomato Quesadilla
- Fancy Grilled Cheese
- 3 cups packed fresh basil
- 1/2 cup pine nuts
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 cup olive oil
- 2 cloves minced garlic
- 1/2 tsp salt
- juice of 1/2 lemon
- Combine the basil, pine nuts, parmesan, olive oil, minced garlic, and salt in a food processor and blend until fully incorporated but not pureed.
- Once to the desired consistency, store the pesto in an airtight container and keep in the fridge to use for up to a week or in the freezer for up to 6 months.
Nutrition Information:Serving Size: 1/16
Amount Per Serving: Calories: 93Total Fat: 9.9gSaturated Fat: 1.6gCholesterol: 2mgSodium: 102mgCarbohydrates: 0.8gFiber: 0.2gSugar: 0.2gProtein: 1.6g