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Chana Chaat
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Pesto Genovese
Classic Genoese basil pesto with pine nuts, parmesan and garlic — the real, original pesto.
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10 minPrep🔥
—Cook🍽️
6Serves📊
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Ingredients
- 80g fresh basil leaves
- 50g pine nuts, lightly toasted
- 60g parmesan, grated
- 30g pecorino, grated
- 1 garlic clove
- 150ml olive oil
- Pinch of salt
Instructions
- Pound the garlic and pine nuts to a rough paste in a mortar (or pulse in a food processor).
- Add the basil and salt; pound to a paste.
- Mix in both cheeses.
- Slowly stir in the olive oil until creamy.
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Tara’s tips
- A mortar and pestle gives the best texture, but a food processor works.
- Use the pesto warm with hot pasta — never cook it.
Serving suggestions
- Toss with pasta or spoon over grilled vegetables.
Storage & reheating
Keeps a week under a layer of oil.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Why does mine turn brown?
Air exposure — top with a layer of oil to protect.
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