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There are many types of pesto, but this version is the classic Pesto alla Genovese. It uses just a handful of ingredients, including pine nuts. This traditional recipe is super simple and is full of wonderful rich flavors!
If you’ve never made pesto or just want the most traditional version, this recipe is for you. Whether for your pasta, bread or salad, trust me – once you make it you won’t want to ever buy it from the store again!
About this Recipe
Pesto alla Genovese originates from Genoa, Italy, which is in the Ligurian region in Italy along the North Western coast. The recipe literally means, “pesto from genovese”. The genovese basil originates from Genoa and that’s the type of basil leaves traditionally used in this pesto.
Don’t worry if you’re unsure if that’s the same variety as the one you have; you’ll be fine either way – no one here will judge you!
One last thing, the most authentic method for making this recipe is using a mortar and pestle. I don’t own a mortar and pestle, but even if I did, I’d recommend using a food processor or small blender.
Recipe Summary
Most pesto recipes are very simple and the concept is always the same. Blend everything together to your desired consistency and you’re done. This one is no different.
But if you want to have actual specific measurements and ingredients, along with helpful tips, ideas and advice – then let’s get started!
Ingredients
Here are the ingredients you’ll need. Keep in mind, you’ll want to ensure that you’re using quality ingredients. Bland olive oil or cheese will lead to “eh” results.
Fresh basil leaves. If you don’t grow your own, you can usually find plants at the store that you can pot and grow yourself. Keep in mind, to make a batch, you’ll need about 50 leaves. One healthy and bushy plant will give you a few batches.
Extra virgin olive oil. This is a must. Try to find first cold-pressed extra virgin olive oil.
Small Garlic clove. I don’t use a lot of garlic, and if you don’t care for garlic, it can be omitted. It gives the pesto a nice little kick. If your clove is large, cut it in half.
Pine nuts. Pine nuts are required for this particular version if you’re trying to keep it true to it’s origin. You can also add in some walnuts to the pine nuts, which they do in Genoa as well. See my suggestions below if you want substitution ideas.
Parmesan Reggiano. This is an Italian cheese. You’ll want it shredded or ground fine.
Peccorino Romano. Traditionally, they use this in additional to the parmesan. If you can’t find any, then go ahead and omit it if you must. See my tips below about using these cheeses.
Salt. This is optional and I’d skip it unless you’re only using Parmesan. In fact, it might be best to just add this later after you taste-test it.
Here’s the brand I used in my recipe. I was really happy with the taste and flavor of them.
Step by Step Instructions
Step 1. Collect your basil leaves and remove any hard branches, twigs, or long stems from the leaves. I like to wash my leaves and pat them dry. They usually air dry within 15 minutes.
Step 2. In your food processor or blender, combine the basil leaves, cheese, olive oil, pine nuts, garlic, and salt (if using). I personally don’t think the salt is needed due to the cheese. But if you’re using a mild cheese then the salt might help – especially if you’re not using any Romano.
Step 3. Blend everything together with two to three one-second pulses. If you want a thinner consistency then do two more pulses, or until you get the consistency you want.
PRO TIP: If you’re afraid you’ll make it too smooth, but don’t want it too chunky either, then remove have of the pesto after the first two pulses, and then make the rest smooth. Combine the two when done. See image below for texture comparison.
That’s literally how easy it is to make pesto!
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Recipe Card
This card contains exact measurements to use. This will provide 4 servings.
Classic Pesto Genovese
Equipment
Ingredients
- 2 cups fresh basil approx. 50-60 leaves
- 1 garlic clove small (or 1/2 large clove)
- 1/3 cup extra virgin olive oil
- 2 TBS pine nuts
- 1/3 cup Parmesan cheese
- 1/8 cup Romano Cheese
- dash salt (optional)
Instructions
- Collect your basil leaves and remove any hard branches, twigs, or long stems from the leaves. I like to wash my leaves and pat them dry. They usually air dry within 15 minutes.2 cups fresh basil
- In your food processor or blender, combine the basil leaves, cheese, olive oil, pine nuts, garlic, and salt (if using). I personally don't think the salt is needed due to the cheese. But if you're using a mild cheese then the salt might help – especially if you're not using any Romano.1 garlic clove, 1/3 cup extra virgin olive oil, 2 TBS pine nuts, 1/3 cup Parmesan cheese, 1/8 cup Romano Cheese, dash salt
- Blend everything together with two to three one-second pulses. If you want a thinner consistency then do two more pulses, or until you get the consistency you want.
Notes
- Freeze any extra amounts in the freezer for later use. Keep in mind these are all approximate measurements. Feel free to modify the recipe to suit your tastes.
- Be careful to not over blend. You’ll only need a few good pulses.
- If you don’t have a food processor, use a small blender.
Nutrition
Recipe Tips
- The quantities I provide are to show you how I make pesto from my own fresh basil. If you want to adjust quantities as you see fit go right ahead!
- Use quality ingredients for maximum flavor.
- This recipes has a lot of cheese in it, so remember, you can always add to, but cannot take out. So start conservative if you’re a bit unsure about the quantities.
How to Use Traditional Pesto
We don’t eat pesto by the spoonful on it’s own; it’s used as part of other recipes, even if just spread on bread. Of course, try explaining this to my husband who now has a tummy ache…
- Serve on some toasted Italian bread
- Spread on a pizza
- Add to a fresh tomato salad
- Add it to soups
- Use with fresh cooked pasta. I don’t like my pesto and pasta as leftovers, so I try to serve just what I know I’ll eat.
Recipe Modifications
You can choose to make your pesto just like I describe in my recipe here, or you can make some modifications. Here are some ideas.
- Replace the pine nuts with walnuts or cashews.
- Omit the cheese for a dairy-free version.
- Omit the nuts all together for a nut-free version.
- Use just Parmesan and not Romano. The reason I don’t use all Romano, is that I think it is too strong for a pesto. I generally use Romano cheese in 90% of my recipes, but this time it’s best for the Romano to have a lesser role.
Storage Tips
To store your pesto, keep in an air tight container in the fridge for about 5 days. If you want to freeze the pesto. then use ice cube trays so you can remove them as you need them.
PRO TIP: When the ice cubes are hardened, pop them out and keep in a bag or container so you’re not keeping the ice cube tray in the freezer.
Where to Find Pine Nuts
Pine nuts aren’t cheap, but that’s because of how labor intensive the cultivating process is. We don’t use a large quantity in this recipe, so you’ll get multiple uses out of your bag. You can get a good selection at Amazon.
I hope you’ve enjoyed this classic recipe for pesto genovese! Let me know in the comments below if you tried it or modified it to make it your own!
Enjoy!
Liz
Try freezing leftover pesto in old fashion ice cube trays. After they are totally frozen, crack them and store in a freezer bag.
Good pesto! The ingredients are in the right proportions for my taste. I did sub toasted walnuts for the pine nuts (for the 1st time) and enjoyed that flavor. Used half in a main dish recipe and froze the rest in an ice cube tray. Thank you for sharing your recipe.
Hi Linda – so glad you liked the recipe and that the walnuts were a good substitute!
I have a small potted basil plant I’m growing, but if I cut the leaves for pesto won’t the plant die off? I don’t know a thing about basil, except that I love pesto made with it. Where should I look for how to grow & use it? cmj
Hi Colly,
I’d recommend removing the bottom leaves and larger leaves first. You’ll need a bunch (a few handfuls), so if the plant is young, you’re better off waiting until it is fuller and won’t be left bare with the leaves removed. Check out this article I wrote ages ago about how to grow basil. I hope it helps! https://www.simpleitaliancooking.com/herb-series-part-one-sweet-basil/
I loved the recipe, which i quite similar to one given me by my sister-in-law who is Italian. A pinch of salt did the trick though as I did not use Romano cheese. Thanks again for the recipe and the many good tips.
Vivi from Denmark
Thank you Vivi! I’m so glad you enjoyed the recipe! Thanks for letting me know. 😊
Liz