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Genovese Pesto

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Cooking time

Prep: 10 minutes Cook: 15 minutes

Skill level

Easy

Servings

a generous batch

Proper Italian Pesto from the source: Genoa.

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Ingredients

  • 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

Method

  1. Put all ingredients, except yoghurt and pine nuts, in a mixer or blender and blitz until the ingredients become an oily paste.

  2. Add the yoghurt and mix well until you reach a creamy consistency.

  3. Lightly mix in the pine nuts, ensuring they remain chunky and not fully ground up.

BBC GoodFood Magazine

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