Pesto alla Genovese Recipe
Italian · Condiment · 15 min total
A classic Ligurian sauce made with fresh basil, garlic, pine nuts, Parmigiano-Reggiano, and olive oil. This recipe stays true to tradition, using a mortar and pestle for the best texture.
15
min prep
min prep
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 2 cups fresh basil leaves, packed
- 2 cloves garlic, peeled
- 1/4 cup pine nuts
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons freshly grated Pecorino Romano cheese
- 1/2 teaspoon salt, or to taste
Instructions
- Place basil leaves, garlic, pine nuts, and salt in a mortar. Grind with a pestle in a circular motion until a paste forms.
- Slowly drizzle in olive oil while continuing to grind until well incorporated.
- Add the grated cheeses and mix well with the pestle. Taste and adjust salt if needed.
- Transfer to a bowl. If not using immediately, cover with a thin layer of olive oil and refrigerate.
Tips
- For a smoother pesto, use a food processor, but pulse briefly to avoid heating the basil.
- Serve with trofie or linguine, tossing with pasta and a splash of pasta water.
- Store in an airtight container in the fridge for up to a week, or freeze in ice cube trays for longer storage.
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