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Genovese Pesto

By Ilonav83 (GoodFood Community)
Rating: 4 out of 5.1 rating
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes a generous batch
Proper Italian Pesto from the source: Genoa.


  • Basil Leaves | 150 grams
  • Extra Virgin Olive Oil | 1 cup
  • Garlic | 2 cloves
  • Parmesan Cheese | 50 grams grated
  • Pecorino Cheese | 50 grams grated
  • Greek Yoghurt | 200 grams
  • Pine Nuts | a hand full


  • STEP 1
    Put all ingredients, except yoghurt and pine nuts, in a mixer or blender and blitz until the ingredients become an oily paste.
  • STEP 2
    Add the yoghurt and mix well until you reach a creamy consistency.
  • STEP 3
    Lightly mix in the pine nuts, ensuring they remain chunky and not fully ground up.

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Rating: 4 out of 5.1 rating

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