✦ Featured
Le Chaudron recipe
Pesto alla Genovese
Genoa basil pesto
⏱ 15 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
100 g (3½ oz)fresh basilleaves only
150 ml (⅔ cup)good extra-virgin olive oil
50 g (2 oz)pine nuts
50 g (2 oz)finely grated Parmesan
30 g (1 oz)finely grated pecorino
3 clovesgarlic, crushed
1 pinchfleur de sel (flaky sea salt)
- 100 g (3½ oz) fresh basil leaves only
- 150 ml (⅔ cup) good extra-virgin olive oil
- 50 g (2 oz) pine nuts
- 50 g (2 oz) finely grated Parmesan
- 30 g (1 oz) finely grated pecorino
- 3 cloves garlic, crushed
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Toast the pine nuts in a large dry skillet for 3 minutes, stirring, until evenly golden.
- Wash the basil and spin it completely dry.
- Pound the toasted pine nuts with the crushed garlic and salt in a mortar to a coarse paste.
- Add the basil a handful at a time and pound to a green paste.
- Gradually work in the grated Parmesan and pecorino.
- Drizzle in the extra-virgin olive oil, stirring with a spatula.
- Season with freshly ground pepper, transfer to a jar and cover with a layer of oil.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.