Pesto Genovese

Why You’ll Love This Recipe

I love this recipe because it is quick, fresh, and packed with authentic flavor. I appreciate how a handful of simple, high-quality ingredients come together to create a smooth and fragrant pesto. It is incredibly versatile, easy to make ahead, and tastes much fresher than most store-bought versions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups fresh basil leaves, packed
• ⅓ cup pine nuts
• 2 garlic cloves
• ½ cup freshly grated Parmesan cheese
• ¼ cup freshly grated Pecorino Romano cheese
• ½ cup extra virgin olive oil
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper (optional)

Directions

1. I wash the basil leaves gently and dry them thoroughly.
2. I lightly toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes if I want a deeper, nuttier flavor, then I let them cool.
3. I add the basil, pine nuts, garlic, Parmesan cheese, Pecorino Romano cheese, salt, and black pepper to a food processor.
4. I pulse the ingredients until they are finely chopped.
5. I slowly drizzle in the olive oil while blending until the pesto becomes smooth and creamy.
6. I taste the pesto and adjust the seasoning if needed.
7. I use the pesto immediately or transfer it to an airtight container for storage.

Servings and Timing

• Servings: 8
• Prep Time: 10 minutes
• Cook Time: 3 minutes (optional, for toasting the pine nuts)
• Total Time: 13 minutes

Variations

• I replace the pine nuts with walnuts, almonds, or pistachios for a different flavor.
• I make a nut-free version by using sunflower seeds or pumpkin seeds.
• I add a squeeze of fresh lemon juice for a brighter finish.
• I prepare a dairy-free version by replacing the cheeses with nutritional yeast.
• I blend in a handful of spinach or arugula for a slightly different herb profile.

Storage/Reheating

I store the pesto in an airtight container in the refrigerator for up to 5 days. I like to pour a thin layer of olive oil over the surface before sealing the container to help preserve its bright green color. For longer storage, I freeze the pesto in ice cube trays for up to 3 months and transfer the frozen cubes to a freezer-safe bag. Since pesto is served fresh, I do not reheat it.

FAQs

What is Pesto Genovese?

I think of Pesto Genovese as the classic basil pesto that originated in Genoa, Italy. It is traditionally made with fresh basil, pine nuts, garlic, Parmesan cheese, Pecorino Romano, olive oil, and salt.

Can I make Pesto Genovese without pine nuts?

Yes. I often substitute walnuts, almonds, pistachios, or sunflower seeds while still creating a delicious pesto.

Why does my pesto turn brown?

I find that pesto darkens when it is exposed to air. I help preserve its bright green color by covering the surface with a thin layer of olive oil before storing it.

What pasta pairs best with Pesto Genovese?

I enjoy serving it with trofie, linguine, spaghetti, fusilli, penne, or gnocchi because they all hold the pesto beautifully.

Can I freeze Pesto Genovese?

Yes. I freeze it in small portions so I can thaw only what I need whenever I want fresh homemade pesto.

Conclusion

I enjoy making Pesto Genovese because it is one of the simplest and most flavorful sauces in Italian cooking. The combination of fresh basil, rich cheeses, pine nuts, garlic, and olive oil creates a vibrant pesto that enhances everything from pasta to sandwiches and roasted vegetables. Whether I make it for a quick weeknight meal or a special gathering, it is always a recipe I am happy to have on hand.

Pesto Genovese

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Pesto Genovese is a classic Italian basil pesto made with fresh basil, pine nuts, Parmesan, Pecorino Romano, garlic, and extra virgin olive oil. This vibrant, aromatic sauce is perfect for pasta, sandwiches, pizza, soups, and roasted vegetables.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 3 minutes
• Total Time: 13 minutes
• Yield: 8 servings
• Category: Condiment
• Method: Blend
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 cups fresh basil leaves, packed
• 1/3 cup pine nuts
• 2 garlic cloves
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup freshly grated Pecorino Romano cheese
• 1/2 cup extra virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper (optional)

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Instructions

1. Wash the basil leaves gently and dry them thoroughly.
2. Lightly toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes if desired, then let them cool.
3. Add the basil, pine nuts, garlic, Parmesan cheese, Pecorino Romano cheese, salt, and black pepper to a food processor.
4. Pulse until the ingredients are finely chopped.
5. Slowly drizzle in the olive oil while blending until the pesto becomes smooth and creamy.
6. Taste and adjust the seasoning if needed.
7. Serve immediately or transfer the pesto to an airtight container for storage.

Notes

• Substitute walnuts, almonds, pistachios, sunflower seeds, or pumpkin seeds for the pine nuts if desired.
• Add a squeeze of fresh lemon juice for a brighter flavor.
• Replace the cheeses with nutritional yeast for a dairy-free version.
• Blend in a handful of spinach or arugula for a milder variation.
• Store in an airtight container with a thin layer of olive oil on top to help preserve the bright green color.
• Refrigerate for up to 5 days or freeze in ice cube trays for up to 3 months.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 190 kcal
• Sugar: 0 g
• Sodium: 180 mg
• Fat: 19 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 0 g
• Protein: 4 g
• Cholesterol: 10 mg