Teresa's Recipes
Ligurian Pesto
Experience the vibrant taste of the Italian Riviera with this authentic Ligurian Pesto. Hailing from the coastal region of Liguria, this sauce captures the essence of sun-drenched basil, earthy pine nuts, and sharp Parmesan cheese. Each spoonful is a celebration of summer gardens, bringing a burst of freshness to your pasta, bread, or vegetable platters. Traditionally made in a mortar and pestle, this pesto is a staple of Italian cuisine and embodies the simple yet bold flavors of the Mediterranean. Pair it with a Caprese Salad or a hearty Minestrone soup for a delightful Italian feast that transports you straight to the streets of Genoa.
Ingredients
- 2 cups, packed Fresh basil leaves
- 1/3 cup, toasted Pine nuts
- 2, peeled Garlic cloves
- 1/2 cup, grated Parmesan cheese
- 1/2 cup Extra virgin olive oil
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Sauce
- Prep Time: 15 minutes
- Calories: 180
- Fat: 18g
- Carbs: 2g
- Protein: 4g
- Sodium: 200mg
- Sugar: 0g
Instructions
- In a food processor or blender, combine the fresh basil leaves, toasted pine nuts, garlic cloves, and grated Parmesan cheese.
- Pulse the mixture until the ingredients are finely chopped, scraping down the sides as necessary.
- While the processor is running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and well combined.
- Season with salt and black pepper to taste, adjusting as desired.
- Transfer the pesto to a jar or airtight container. For optimal freshness, drizzle a thin layer of olive oil on top before sealing.
- Refrigerate until ready to use, allowing the flavors to meld.
Tips
- For an extra burst of flavor, try adding a squeeze of lemon juice to brighten the pesto.
- If you prefer a nuttier flavor, substitute walnuts for some of the pine nuts.
- This pesto can also be frozen in ice cube trays for easy portioning and future use.