Pesto alla Genovese

A classic traditional Italian recipe for pasta sauce originating in Genoa in the Liguria region of northern Italy (pesto alla genovese), and traditionally consists of crushed garlic, basil and nuts  blended with olive oil and cheese.  Italians prefer Ligurian basil, because of its discreet flavor and the  absence of a minty taste.

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4 bunches of basil (100 gr)
2 cloves of garlic
1 tsp pine nuts, preferably Mediterranean
3 tbs grated Parmigiano Regiano
3 tbs grated Pecorino, preferably Sardinian
1 glass extra virgin olive oil
some sea  salt, preferably coarse.


Discard all basil stems, gently rinse all leaves under cold water, and let them dry.

Cut garlic cloves  in half, and remove the green stem in the center. 

In a marble mortar squeeze the basil leaves gently with the pestle, together with the salt.  The motion should be circular, steady, and always gentle. 

Add the garlic, and the pine nuts, and continue the circular motion.

Now you can add the cheese.

Once these ingredients are blended in together, slowly start adding the olive oil until all ingredients are smooth.



For best results, prepare all the ingredients in advance and keep in room temperature. It would be best if you enjoyed your pesto right away. However, you can put pesto in glass jars in the refridgerator, pouring extra olive oil on top for preservation.
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