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  • All Year
  • 30 minutes
  • Serves 4

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Sicilian Sea Salt

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Pesto Genovese

A classic pesto that can be used to compliment a variety of dishes. Try it with pasta, roasted potatoes, panini sandwiches, or with cheese and a fresh baguette!

Ingredients

  • 5 c fresh basil leaves
  • 6 garlic cloves, peeled
  • 1/4 c Pignoli nuts
  • 1 c Robust SOOC extra virgin olive oil
  • 3/4 c Parmigiano Reggiano, grated
  • 1/2 t Sicilian Sea Salt
  • 1/4 t fresh ground pepper

Directions

  • 1. Place basil, garlic and pignoli nuts in a food processor and pulse a few times. Gradually add olive oil while food processor is running.
  • 2. Add cheese, salt and pepper. Pulse until almost smooth. (A thin layer of olive oil should float over the top of the paste.) If necessary, slowly add additional oil and pulse to form this layer.
  • 3. Use pesto immediately or store in the freezer for future use.

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Pesto Genovese

  • All Year
  • 30 minutes
  • Serves 4

A classic pesto that can be used to compliment a variety of dishes. Try it with pasta, roasted potatoes, panini sandwiches, or with cheese and a fresh baguette!

Ingredients

  • 5 c fresh basil leaves
  • 6 garlic cloves, peeled
  • 1/4 c Pignoli nuts
  • 1 c Robust SOOC extra virgin olive oil
  • 3/4 c Parmigiano Reggiano, grated
  • 1/2 t Sicilian Sea Salt
  • 1/4 t fresh ground pepper

Directions

  • 1. Place basil, garlic and pignoli nuts in a food processor and pulse a few times. Gradually add olive oil while food processor is running.
  • 2. Add cheese, salt and pepper. Pulse until almost smooth. (A thin layer of olive oil should float over the top of the paste.) If necessary, slowly add additional oil and pulse to form this layer.
  • 3. Use pesto immediately or store in the freezer for future use.