Pesto Genovese (Authentic Italian Pesto Recipe)
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Have you tried making your own pesto yet? If not, you have to give this Pesto Genovese a shot! This isn’t just any recipe; it’s an award-winning family treasure passed down from a talented Italian chef from Genoa. What sets it apart is a special preparation method that guarantees a burst of flavor and a silky smooth texture. Trust me, once you taste this vibrant green goodness, you’ll never look at store-bought pesto the same way again.
Indulge in the vibrant world of pesto, an aromatic pasta sauce with roots that trace back to the early 1600s in the coastal city of Genoa, Italy. Authentic Genovese pesto is a celebration of just seven high-quality ingredients: fresh basil, extra-virgin olive oil, pine nuts, garlic, salt, Parmesan, and Pecorino cheeses. The magic truly lies in how these ingredients are blended together, creating a flavor profile that is simply divine.
Whether tossed with pasta, spread on a sandwich, or used as a dip, this luscious sauce transforms any dish into a culinary masterpiece. Fresh, fragrant, and full of life, pesto brings the taste of Italy right to your kitchen.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Toasted pine nuts
- Extra virgin olive oil
- Garlic
- Fresh basil leaves
- Salt
- Parmesan Cheese
- Pecorino Romano Cheese
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Blend the pine nuts, olive oil, and garlic in a food processor or blender.
- Add 1 cup of basil at a time, pulsing after each addition until pureed and smooth.
- Add the salt and cheeses, then pulse until blended. Take care not to overblend because the sauce can separate.
- Use right away or store in a jar with tight fitting lid for up to 2 weeks.
Tips For Success
- No pine nuts, no problem! You can use any other type of nut. Pecans work great. However, it will not be considered a traditional Pesto Genovese.
- Avoid using basil stems in your pesto. Pluck the leaves from the stems and use only those. The stems could cause the texture to be thicker than desired.
- While refrigerated pesto will last for up to 2 weeks, I think its flavor is best within a week. Make sure to put a thin layer of olive oil directly on top of the pesto and store it in an airtight container.
- The pesto can be frozen and thawed in the refrigerator. As with refrigeration, make sure to put a thin layer of olive oil directly on top of the pesto and store it in an airtight container. It will last for up to 3 months.
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Pesto Genovese (Authentic Italian Pesto Recipe)
Ingredients
- ⅓ cup toasted pine nuts
- ½ cup extra virgin olive oil
- 1 garlic clove, chopped
- 4 cups fresh basil leaves, stems removed, loosely packed
- ½ teaspoon salt
- ⅓ cup finely grated Parmesan cheese
- ⅓ cup finely grated Pecorino Romano cheese
Instructions
- Place pine nuts, olive oil and garlic in a small blender or food processor. Pulse until mixture is a coarse paste.
- Add 1 cup of basil to the blender and pulse a few times. Repeat with remaining basil leaves, adding 1 cup at a time. Process, pulsing, until puréed and smooth.
- Add the salt and cheeses, then pulse just until blended. Do not over blend, as the sauce can separate.
- Place pesto in a small bowl or jar. If preparing more than 30 minutes ahead, cover with a thin layer of olive oil.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.