Pesto alla Genovese Recipe (Authentic Basil Pesto)

My Pesto alla Genovese recipe is an authentic, herbaceous pesto sauce full of fresh basil. And this Genovese pesto is a classic Italian basil pesto made with simple, natural ingredients. What sets my pesto recipe apart is the perfect balance of the ingredients—you enjoy the pure taste of the ingredients without anything too overpowering. And the best part about this recipe? It uses all raw ingredients—no cooking required! Plus, this is a great way to use leftover basil at the end of the week.

This, along with my other Italian recipes, is my love letter to Italy. Check out my trofie pasta al pesto or tomato tart if you enjoy this classic basil pesto. I also have a walnut pesto!

Ingredients

• Basil – Pesto is known for big, bright green color from fresh basil leaves. And this is the main ingredient, too!
• Pine nuts – These pine nuts contribute a creamy texture and nutty taste, adding richness and depth to the sauce.
• Garlic – A single garlic clove infuses the pesto with its pungent aroma and robust flavor. There is such a thing as too much garlic for pesto – trust me, just use one clove.
• Pecorino Romano cheese – Pecorino cheese is a sheep’s milk cheese that lends a sharp and tangy bite to the pesto, balancing out the other ingredients with its salty notes.
• Parmigiano Reggiano cheese – Parmigiano Reggiano cheese adds a nutty and savory element to the pesto, enhancing its umami profile and providing a creamy texture.
• Extra virgin olive oil – Extra virgin olive oil binds the ingredients together while imparting a fruity and peppery flavor that complements the freshness of the basil.

Instructions for Pesto alla Genovese

Step 1: First, add fresh basil leaves, pine nuts, garlic, and a pinch of salt to the bowl of a food processor fitted with the blade attachment.

Step 2: Pulse the ingredients until the basil leaves are finely chopped and all the ingredients are well combined.

Step 3: Next, incorporate the two cheeses into the mixture and pulse again until everything is evenly distributed.

Step 4: With the food processor running, slowly pour in the olive oil in a steady stream. Continue to process until the sauce reaches a smooth and creamy consistency.

Tips and Notes

• Freshness is key – Use the freshest ingredients possible for the best flavor. So this means using vibrant green basil leaves, recently purchased nuts, and freshly grated cheese.
• Adjust consistency – If your pesto turns out too thick, you can thin it out with a little bit more olive oil until you reach your desired consistency. Conversely, if it’s too runny, you can add more nuts or cheese to thicken it up.

Pesto alla Genovese Recipe (Authentic Basil Pesto)

Allie Hagerty

This traditional basil pesto recipe is a simple, no-cook sauce that you can. use in pasta dishes, marinades, and more!

5 from 4 votes

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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.
• 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.
• With the food processor running, slowly pour in the olive oil in a steady stream.
• 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

Store in an airtight container in the fridge for up to one week. 

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

Tried this recipe?Let us know how it was!

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!