Pesto alla Genovese

Name: Pesto alla Genovese
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 50g Fresh Basil Leaves; 100ml Extra Virgin Olive Oil, Riviera Ligure (if possible); 70g Parmigiano Reggiano, finely grated; 30g Pecorino Sardo (Fiore Sardo), finely grated; 15g Pine Nuts; 2 cloves of Garlic Clove, small; Some Sea Salt, coarse

Pesto alla Genovese is a bright, fragrant Italian sauce that transforms simple pasta, vegetables or bread into something irresistibly savory. The result is a glossy, herb-forward emulsion with a creamy texture and a lively garlic bite—perfect for a quick weeknight meal or an elegant first course.

Pesto alla Genovese is a bright, fragrant Italian sauce that transforms simple pasta, vegetables or bread into something irresisti... Show more

Traditional Italian Recipe

Health Grade

C- · Balanced

Rating

4.6

Time

15 min

Price

0,92 €

Calories

336 kcal

quick

easy

meal prep

gluten free

Method

Wash the basil

Rinse the fresh basil leaves quickly in cold water, then dry them very thoroughly on a clean towel or paper towels. Pull off any bruised leaves and trim away tough stems so you start with tender, clean basil.

Crush the garlic

Peel the 2 small garlic cloves and put them in a mortar and pestle with the coarse sea salt. Crush them into a smooth paste, then add the pine nuts and keep grinding until the mixture looks sandy and fragrant.

Pound the basil

Add the basil leaves a handful at a time and bruise them into the paste with the pestle, scraping the sides often, until the leaves collapse into a deep green, almost silky paste.

Finish the pesto

Stir in the Parmigiano Reggiano and the Pecorino Sardo (Fiore Sardo), then drizzle in the extra virgin olive oil, ideally Riviera Ligure if you have it, slowly until the pesto is creamy, glossy, and still a little textured. If it feels too thick, add a touch more oil rather than diluting it with water.

Serve the pesto

Taste and add a little more salt only if needed, then spoon the pesto into a bowl and serve it right away. If you're holding it for later, smooth the surface and cover it with a thin layer of olive oil.