Pesto Genovese: Classic Basil Pesto
My family recipe for Pesto alla Genovese is the only one you need to know. Being a Genovese, I know a thing or two about pesto! I'm sharing all of our Genovese family secrets for making classic basil pesto the right way. Once you smell fresh pesto being made you'll want to put it on everything!
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My family name is Genovese, so this pesto recipe is very special to me. Our family is from Sicily, not Genoa, as the name suggests, which is where this pesto originated.
We have a different pesto from my family’s hometown in Trapani Sicily, called pesto alla Trapanese, made with almonds and tomatoes in addition to the usual garlic and basil.
A mortar and pestle is the original method of preparation to make authentic italian pesto genovese and it results in a different texture than a food processor, because the ingredients are getting ground up versus chopped.
I love it prepared this way, but we usually do it in the food processor since it’s easier. I prefer the food processor over a blender because I prefer my pesto more coarse. A blender gets the pesto very smooth and creamy, so go that route if that’s what you prefer.
For more Italian pasta sauces, make sure to check out my Pasta with Clam Sauce or my family's recipe for Authentic Marinara Sauce.
What is pesto?
Pesto is a traditional Italian no-cook sauce made from fresh herbs, usually basil, garlic, nuts, olive oil and cheese. It's typically tossed with pasta, spread on sandwiches and pizza, or used as a sauce with grilled meats and seafood.
There are many different varieties of pesto that you will find throughout Italy, but the most common is Pesto alla Genovese, which originated in Genoa (Genova), which is part of the Liguria region of northern Italy.
Pesto alla Genovese is made from pine nuts (pignoli), fresh basil, Parmigiano Reggiano cheese and good quality extra virgin olive oil. It is a very straightforward, basic recipe, but can vary in the ingredient quantities and method of preparation depending on the cook.
Why This Recipe Works
- Super quick and easy. You only need 6 ingredients.
- It can be used in a variety of dishes, making it a versatile sauce.
- It requires no cooking and it's ready in minutes.
Basil - Use fresh sweet Italian basil for the best result. Even better if you pluck it directly from your garden!
Pine Nuts - Pine nuts are essential in the pesto Genovese recipe, to give it a nutty flavor and creamy texture. I recommend lightly toasting them for a better flavor.
Garlic - Garlic gives a lot of flavor to the pesto, so use only fresh garlic cloves. I do not recommend using jarred garlic or garlic powder, as it would alter the taste and consistency.
Parmesan Cheese - Parmigiano Reggiano or Grana Padano cheese freshly grated will give the best flavor and creaminess to the homemade basil pesto. Make sure to buy good quality imported Parmesan. Alternatively, other aged cheeses like Pecorino Romano or Pecorino Sardo can be used, but they will have a sharper, saltier flavor. Just make sure you're using good quality cheese and grate it yourself for best results!
Olive Oil - Use good quality Italian extra virgin olive oil for the best flavor. Always check the date on your olive oil and make sure it's fresh.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
Food Processor - You only need a good food processor for this homemade pesto recipe. You can also use a blender if you prefer a smoother creamy sauce.
Mortar and Pestle - If you'd rather go the traditional route, you can use a marble mortar and pestle to make a truly authentic pesto.
Step by Step Instructions
- Add the pine nuts, garlic and salt to the food processor and pulse a few times.
- Add the basil leaves and parmesan cheese, then pulse while drizzling in the olive oil until it reaches your desired consistency.
- Toss with hot pasta and a little bit of pasta water until it forms a creamy sauce.
Tips for Success
- To maintain the most vibrant green color, do not let the motor run for a second longer than it has to.
- Toast the pine nuts ever so slightly to freshen them up, but not so much that they brown and turn nutty which changes the flavor of the pesto. Be sure to let them cool completely before using.
- The more the basil leaves are bruised, the more damaged and brown they will appear. The sharper the blades on your food processor, the brighter your pesto will turn out.
Serving Suggestions
Genovese Pesto is incredibly versatile and can be served in many delicious ways.
The classic use for Pesto alla Genovese is as a sauce for pasta or gnocchi (try my pesto ricotta pasta!). Add a few spoonfuls to hot, al dente pasta, along with some pasta water and toss until it gets cream.
Trofie pasta is the most common, but you can use your favorite pasta shape like spaghetti, linguine, potato gnocchi, or orecchiette.
The traditional Ligurian pesto pasta recipe would also include boiled potato cubes and green beans mixed in with the pasta and pesto sauce.
Pesto also makes a fantastic spread for sandwiches and wraps. I love to slather this pesto on an Italian roll with a Chicken Cutlet, melted fresh mozzarella and some spicy roasted long hot peppers.
I love pesto paired with vegetables. Whisk it into a salad dressing and toss with mixed greens or use it as a condiment for grilled vegetables.
Additionally, pesto can be used as a topping for pizzas (use my Neapolitan Pizza Dough Recipe!), or as a marinade for chicken, like in this Pesto Chicken, Kale + White Bean Soup.
FAQ
Store leftover pesto in an airtight container in the refrigerator for up to 5 days. To prevent it from browning, you can pour a thin layer of olive oil on top before sealing.
Yes! Pesto freezes beautifully for up to 6 months when stored properly.
I like to freeze pesto in ice cube trays with a little extra olive oil on top to prevent browning. Store the pesto cubes in a zip top bag so you can easily pluck a few out to use.
Yes, you can substitute pine nuts with walnuts, almonds, or cashews if you prefer or if pine nuts are unavailable. Although the taste will differ from the authentic genovese pesto. For a nut-free version, substitute pumpkin seeds or sunflower seeds.
If your pesto is too thick, you can thin it out by adding a little more olive oil or a splash of pasta cooking water until you reach the desired consistency.
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Pesto alla Genovese
Ingredients
- ¼ cup pine nuts
- 1 teaspoon sea salt
- 2 garlic cloves peeled and smashed
- 4 packed cups sweet Italian basil leaves picked, thick stems removed
- cup good quality extra virgin olive oil add as needed if consistency is too thick
- 1 cup Parmigiano Reggiano (Parmesan cheese), grated
Instructions
- Add the pine nuts, garlic and salt to the bowl of a food processor and pulse several times until they’re chopped up.
- Add the basil and parmesan cheese, then continue pulsing while you slowly drizzle in the olive oil until it reaches your desired consistency.
- Transfer to a jar and save for later, or toss with hot pasta and a little bit of pasta water until it forms a nice sauce.
Notes
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- To maintain the most vibrant green color, do not let the motor run for a second longer than it has to.
-
- Toast the pine nuts ever so slightly to freshen them up, but not so much that they brown and turn nutty which changes the flavor of the pesto. Be sure to let them cool completely before using.
-
- The more the basil leaves are bruised, the more damaged and brown they will appear. The sharper the blades on your food processor, the brighter your pesto will turn out.
