Pesto alla Genovese
A traditional Italian pesto made from fresh basil, garlic and pine nuts.
- 1 cup fresh basil leaves
- 2 cloves garlic, minced
- 1 tbsp pine nuts, toasted
- 1/4 cup extra virgin olive oil
- 1/2 cup parmesan, grated
- Add all dry ingredients to a food processor and blitz for about 30 seconds, or until well combined.
- With the food processor still running, slowly add the oil until the pesto is thick and creamy.
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More Pesto Recipes
Pesto alla Genovese Recipe
When cooking, I love having lots of options ready and available to cater to my every mood. It means cupboards full of spice mixes, and a fridge filled with sauces, marinades, and of course, pesto. Especially my favourite Pesto alla Genovese, also known as Green Pesto.
Pesto is amazingly versatile and is a great addition to any kitchen. You can toss it through pasta or gnocchi, spread it on crostini, or add it to a ragu for a real flavour burst. When it comes to pesto, you are only limited by your imagination.
Originating in Italy, pesto is traditionally made using a pestle from a combination of garlic, nuts, herbs and cheese bound together with oil. When using this guide as a basis for any pesto recipe, you can come up with some really amazing flavours!
Pesto alla Genovese is considered the original pesto, and is likely the pesto you’re most familiar with. Using fresh ingredients, you’ll have a wonderfully bright and aromatic sauce ready for use.
Although traditionally made with a pestle, modern convenience has given us the food processor which does an amazing job at creating pesto. It speeds up the process, meaning pesto is ready within minutes.
Homemade pesto can be stored fresh in the fridge for up to a week, or frozen for 6 months. I love to divide spoonfuls of pesto into an ice cube tray and freeze these – the perfect portion of flavour bursts!
How to use Pesto
A few ways I love to use pesto:
- Stir through pasta with a dollop of cream, for a rich creamy pasta sauce
- Mix with ricotta cheese and use as a stuffing for chicken breasts
- Spread over a pizza base instead of traditional pizza sauce
- Toss through salad leaves instead of salad dressing
If you’re looking for more ideas, this article by BBC Good Food will give you plenty of inspiration on how to use your Pesto alla Genovese.