My Pesto Genovese
My homemade Genovese basil pesto, blended cold so the olive oil never overheats and turns the pesto bitter.
Nutritionper 100 gāŗ
485
Calories
5.7g
Protein
5.6g
Carbs
49.5g
Fat
Ingredients
| 167 g | fresh basil leaves | |
| 1 1/2 cup | 360 ml | olive oil (plus 1.5 tbsp more) |
| 6 | large garlic cloves | |
| 50 g | pine nuts (Zhasi prefers cashews) | |
| 7 g | salt | |
| 1/2 tbsp | 7.5 ml | sugar |
| 2 splashes | lemon juice | |
| 70 g | parmesan |
Instructions
Makes one large jar.
- Put the large Vitamix container in the fridge to chill.
- While it is chilling, pour in the olive oil and parmesan, and add the salt with the sugar.
- Put the basil leaves in the freezer for an hour to chill.
- Then wash the leaves and dry them well, add them on top of the olive oil, then add the pine nuts and the garlic.
- Pulse on speed five (if you let it purƩe on high speed the olive oil heats up and the pesto turns bitter!).