Easiest Pesto Genovese... in a NutriBullet! (Recipe)

Back when I lived in Paris, I never had a food processor, nor a blender. However, I did have a portable and handy NutriBullet on hand to make smoothies and nice cream.

This was originally concocted as a family recipe, but I have tweaked it slightly to be perfect to whip up in a pinch. Minimal work, maximal taste. It’s a fairly traditional recipe, but this is my take on it! Enjoy ❤︎

P.S. If you want to try a variation on Pesto Genovese, be sure to check out my Roasted Red Pepper Pesto, and Walnut & Harissa Pesto recipes!

My family’s simple and satisfying pesto Genovese!

The Recipe

Time allotment

Prep Time: 10 minutes

NutriBullet time: 5 minutes

Total Time: 15 minutes

Yield: 1 1/2 cup (335g) of pesto Genovese

Cooking Utensils

NutriBullet
- You could also use a food processor or a blender
One spoon
Cheese grater
Frying pan

Ingredients

75g Parmigiano Reggiano cheese
50g pine nuts
150g olive oil
1/2 cup (10g) basil
1-2 tsp salt
1-2 tsp pepper
1 tsp lemon juice
2 garlic cloves

Instructions

Begin cooking a pasta of your choice
1. Save some of the pasta water for later
Turn on a saucepan at low-medium heat
Briefly toast 50g pine nuts until slightly browned
1. About 2 minutes of cooking
Place the walnuts in the NutriBullet, and blend until smooth
On the same saucepan used for the pine nuts, briefly toast 2 cloves of garlic
1. About 1- 1:30 minute of cooking
Place all ingredients listed above in NutriBullet (or food processor / blender)
Blend ingredients together
Use a spoon or a spatula to wipe down sides of NutriBullet and stir up contents
Blend again until all ingredients are smooth
Poor contents of pesto from NutriBullet into a separate bowl
Add pesto to freshly made pasta, and stir
1. I tend to add 75g pesto to 1 cup (200g) of freshly made pasta
2. If sauce is not “soft” enough to your liking, add some pasta water!
Potential toppings: salt, freshly shaved cheese, freshly squeezed lemon
Enjoy!