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Pesto Genovese | Classic & Fresh

Name: Pesto Genovese | Classic & Fresh
Yield: 4 servings
Cuisine: Italienische Küche
Ingredients: 2 cloves garlic; 50 g Parmesan in one piece; 50 g fresh basil; 30 g pine nuts; 70 ml extra virgin olive oil; 1 pinch salt; 400 g pasta (e.g., spaghetti)

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Knuspr-Küche

Dieses klassische Pesto Genovese ist ein wahrer Genuss der italienischen Küche. Mit frischem Basilikum, aromatischen Pinienkernen und würzigem Parmesan zaubern Sie im Handumdrehen eine Sauce, die perfekt zu Pasta passt. Frisch zubereitet schmeckt es am besten und bringt den Duft des Sommers direkt auf Ihren Teller.

Preparation method

Ingredients overview

Ingredients for the Pesto

2 cloves garlic
50 g Parmesan in one piece
50 g fresh basil
30 g pine nuts
70 ml extra virgin olive oil
1 pinch salt

For Serving

400 g pasta (e.g., spaghetti)

Preparation of the Pesto

Prepare a tall mixing container. Peel the garlic and add it to the container. Finely grate the Parmesan and add it as well.

Now add the fresh basil, pine nuts, olive oil, about 20 ml of water, and a pinch of salt. Blend the entire mixture with an immersion blender until a smooth pesto is formed.

Serving & Storage

Serve the finished pesto immediately with freshly cooked pasta. Alternatively, you can transfer the pesto into a well-sealed jar and store it in the refrigerator, where it will keep for approx. 1–2 weeks. Tip: Cover the surface with a thin layer of olive oil to preserve the green color.

Chef's tip

For a particularly authentic aroma, you can use a mortar instead of an immersion blender to traditionally crush the ingredients. Serve the dish with additional Parmesan shavings and fresh basil leaves.