Pesto alla Genovese

Preparation time:

10 minutes

Skill level:



For 6-8 people


1 large pot of Basil

1 dl olive oil

1 large clove garlic

75 g pine nuts toasted on the pan (slipped almonds or cashews can also be used)

75 g parmesan

Salt and pepper

1/2 lemon, juice or wine vinegar

Here's how

Basil, garlic and oil are put in a food process (blender or mini chopper can also be used) and blended well together into a uniform mass. Then add the toasted pine nuts and grated Parmesan and blend until you get the desired consistency (adjust depending on whether you want the pesto completely fine and creamy or slightly coarser in the consistency). Season with salt, pepper and lemon and add a little more oil.

The pesto tastes best when it's completely fresh. However, it can be stored in the fridge - then place a layer of oil on the surface of the pesto and put on a tight-fitting lid.

Use it either as a dip for your grissini, with your favorite Agrain® Crisps, or make a twisted pesto bread.

Nutritional content

Energy, KJ
Energy, kcal
Fat, g
- of which saturated fatty acids, g,
Carbohydrate, g
- of which sugars, g,
Dietary fibre, g
Protein, g
Salt, g

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