Pesto alla Genovese (Thick, Not Oily)

This Pesto alla Genovese is made with fresh basil, pine nuts, Parmigiano Reggiano, Pecorino Romano, garlic, and good olive oil, and it comes out thick, vibrant, and deeply flavored every single time. No cooking required, no fancy equipment beyond a food processor, and ready in 15 minutes. The difference between this and the thin, oily versions you have had before comes down to the ingredient ratio and to adding the olive oil slowly. Get that right, and you get pesto that clings to pasta rather than slides off.

I have been making this pesto alla Genovese for years, most often with basil from my garden at peak summer. It is one of those recipes I come back to constantly as a pasta sauce, spread on bruschetta, spooned over fish, or stirred into risotto. The key is treating it like the classic it is: good ingredients, proper ratios, and patience with the olive oil. If you love pesto, you will also want to try my Lemon Pesto, Walnut Pesto, and Nut-Free Pesto.

Ingredients

Fresh basil is the foundation, and it needs to be vibrant, bright green, and completely dry before it goes into the processor. Excess moisture is one of the main reasons pesto turns out watery. Pine nuts bring a buttery, delicate richness that holds the sauce together; don’t skip them or swap them out in this recipe if you want the traditional texture. The two-cheese combination of Parmigiano Reggiano and Pecorino Romano is non-negotiable; the Parmigiano brings nutty richness, and the Pecorino adds a sharp, salty bite that balances the basil beautifully. Use real blocks and grate them fresh. The olive oil goes in last, slowly, in a steady stream; this is the single most important step for getting a thick, emulsified pesto rather than a greasy one.

How to Make Pesto alla Genovese

1.  Add fresh basil leaves, pine nuts, garlic, and a pinch of kosher salt to the bowl of a food processor fitted with the blade attachment. Pulse until finely chopped and well combined.
   

2. Add the Parmigiano Reggiano and Pecorino Romano and pulse again until evenly distributed.

3. With the processor running, slowly pour in the olive oil in a steady stream. Continue processing until the pesto is smooth, thick, and creamy.

4. Taste and adjust seasoning; more salt or a crack of black pepper as needed. If the pesto is too thick, add a touch more olive oil and pulse briefly.

Pesto alla Genovese (Thick, Not Oily)

Allie Hagerty

This pesto alla Genovese is madewith fresh basil, pine nuts, Parmigiano Reggiano, Pecorino Romano, garlic, andextra virgin olive oil for a thick, deeply flavored sauce ready in 15 minutes.No cooking required. The key is adding the olive oil slowly in a steady streamfor a properly emulsified, thick pesto that clings to pasta rather than slidingoff it.

5 from 4 ratings

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Sauce

Servings 24 servings

Equipment

• measuring spoons
• measuring cups
• food processor

Ingredients

  

1x2x3x

• 1 cup basil *packed cup* 36 g
• 1/2 cup pine nuts 75 g
• 1 clove garlic peeled
• 1 cup freshly grated parmesan cheese 126 g
• 1/2 cup freshly grated pecorino romano cheese 50 g
• 7 tablespoons extra virgin olive oil 74 g
• 1/4 teaspoon kosher salt

Instructions

 

• Start by adding fresh basil leaves, pine nuts, garlic, and a pinch of salt to the bowl of a food processor fitted with the blade attachment.
  1 cup basil, 1/2 cup pine nuts, 1 clove garlic, 1/4 teaspoon kosher salt
• Pulse the ingredients until the basil leaves are finely chopped and all the ingredients are well combined.
• Next, incorporate the two cheeses into the mixture and pulse again until everything is evenly distributed.
  1 cup freshly grated parmesan cheese, 1/2 cup freshly grated pecorino romano cheese
• With the food processor running, slowly pour in the olive oil in a steady stream.
  7 tablespoons extra virgin olive oil
• Continue to process until the sauce reaches a smooth and creamy consistency.
• Don’t forget to taste the pesto and adjust the seasoning if needed, adding a bit more salt or pepper to suit your taste preferences.

Notes

Add the olive oil slowly. This is the most important step for a thick pesto. Pour it in a steady stream with the processor running to emulsify the sauce properly. Dumping it in all at once is what makes pesto turn greasy and separated.

Dry your basil thoroughly. Excess water from washing dilutes the pesto and makes it watery. Pat the leaves completely dry before they go into the processor.

Pulse, don’t blend continuously. Short pulses give you control and prevent the basil from overheating, which causes it to oxidize and turn brown.

Grate your own cheese. Pre-grated cheese contains anti-caking agents that affect both texture and flavor. A block of Parmigiano Reggiano takes two minutes to grate and makes a real difference.

5. Storage: Store in an airtight container with a thin layer of olive oil on top to prevent browning. Keeps in the fridge for up to one week. Freeze in ice cube trays for up to 3 months

Nutrition Facts

Serving: 1tablespoonCalories: 91kcalCarbohydrates: 2.1gProtein: 3.2gFat: 8.2gSaturated Fat: 1.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 4.8mgSodium: 109.6mgPotassium: 106.3mgFiber: 0.5g

Keyword Pesto

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Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!