Pesto alla Genovese

Pesto alla Genovese is a vibrant, uncooked sauce originating from Genoa, Italy, traditionally made by crushing fresh basil, pine nuts, garlic, coarse salt, Parmigiano-Reggiano cheese, Pecorino cheese, and high-quality extra virgin olive oil. It is classically served tossed with trofie or trenette pasta, but also used on bread, in soups, or as a condiment for meats and vegetables.

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🍽️ Nutrition at a glance

This sauce is high in healthy fats from olive oil and nuts, with moderate protein from the cheeses and nuts, and is very low in carbohydrates. A typical two-tablespoon serving provides around 150-200 calories, along with beneficial antioxidants from basil and minerals like calcium and magnesium.

Nutrition breakdown

Calories	200 kcal
Protein	4 g
Carbs	3 g
Fat	20 g
Fiber	1 g
Sugar	0.5 g
Sodium	400 mg
Vitamin K	120 mcg
Calcium	120 mg
Iron	1.5 mg
Magnesium	25 mg
Manganese	0.5 mg
Folate	30 mcg
Vitamin C	4 mg
Potassium	150 mg

Per 1/4 cup (60 g) · estimated, varies by recipe

💡 What's interesting

The name 'pesto' comes from the Italian verb 'pestare,' meaning 'to pound' or 'to crush,' referencing the traditional method of preparation with a mortar and pestle. Nutritionally, the combination of raw basil and olive oil makes it a potent source of anti-inflammatory compounds and heart-healthy monounsaturated fats.