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Genovese pesto is a typical sauce of Ligurian cuisine, prepared with fresh basil, Parmesan and Pecorino cheese, pine nuts, garlic, olive oil and salt. It has an intense and fragrant flavor, ideal for dressing pasta, rice, or as an accompaniment for meat and fish.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Put the Parmesan, Pecorino, pine nuts and garlic in the bowl: 30 seconds at turbo speed
Step 2 of 4: Collect the chopped mixture with the spatula and add the basil, oil and salt: 20 seconds at speed 4 and 20 seconds at speed 8
Step 3 of 4: It is used to dress trenette, gnocchi, lasagne
Step 4 of 4: Tips: if you want to make it more fluid, add 1 tablespoon of pasta cooking water
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Nickel to be checked · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving33 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 365 kJ87 kcal | 1,122 kJ268 kcal |
| Fat | 6.37 g | 19.59 g |
| of which saturated fatty acids | 2.63 g | 8.1 g |
| Carbohydrates | 1 g | 3.08 g |
| of which sugars | 0.97 g | 2.98 g |
| Fibre | 0.94 g | 2.88 g |
| Protein | 6.06 g | 18.64 g |
| Salt | 0.12 g | 0.38 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
