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Basil pesto on a white plate topped with fresh basil leaves.

Pesto alla Genovese (Italian Basil Pesto)

Robyn
Pesto alla Genovese is a traditional Italian basil pesto based on basil, pine nuts, parmesan, pecorino, garlic and olive oil. It can be used in a number of dishes and takes minutes to prepare.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course basics, Dips | Sauces
Cuisine Italian
Servings 4 people
Calories 210 kcal

Equipment

  • mortar and pestle or a mini food processor

Ingredients
  

  • 1 clove garlic
  • pinch salt
  • 60g (1½ c) basil leaves
  • 60g (½ c) parmesan finely grated
  • 30g (¼ c) pecorino finely grated
  • 15 g pine nuts
  • 3-4 tablespoons olive oil

Instructions
 

  • Crush the garlic clove with the salt in the mortar and pestle.
  • Once creamy, add the pine nuts and pound until you get a smooth paste.
  • Add the basil leaves and continue to crush, working from the edges to the middle of the mortar.
  • Once the basil is incorporated add the grated parmesan and pecorino and crush until combined.
  • When the pesto is smooth (or slightly chunky if you are wanting a chunkier pesto), pour in the oil and slowly pound with the pestle until just combined.
  • Test for seasoning and use in your favourite pesto dishes!

Notes

  • You can use a mini food processor instead of the traditional mortar and pestle, and pulse the ingredients lightly, being careful not to chop them too much at a high speed as this can cause the basil to taste bitter.
  • I have made this recipe with both the mini food processor and pestle and mortar, and although the latter is slightly more work, the taste is superior so I would recommend making it in a mortar and pestle, if possible.
  • To use pesto with pasta: stir the pesto through warm al dente pasta, adding a little of the pasta cooking water if it is too thick.
  • Don’t try making pesto with only pecorino – it is far too salty! I speak from experience 😉
  • The pesto is best used soon after making, however if you want to store leftovers, place in a small airtight container with a narrow opening and pour oil over the top of the pesto to completely cover the surface. Store in the fridge for up to 2 days. The top may brown slightly as the air gets to it, however if you gently spoon that off you will be left with bright green pesto underneath.

Nutrition

Calories: 210kcalCarbohydrates: 2gProtein: 9gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 18mgSodium: 331mgPotassium: 90mgFiber: 0.4gSugar: 0.4gVitamin A: 941IUVitamin C: 3mgCalcium: 286mgIron: 1mg
Keyword basil pesto, Italian Basil pesto, Pesto alla Genovese

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