This classic Pesto alla Genovese (Real Italian Pesto Sauce) recipe, passed down from nonna, is made with simple ingredients. I’ll show you step-by-step instructions on how to make authentic pesto Genovese. This vibrant, fresh sauce is perfect with pasta, as a condiment, or dip, and it comes together quickly in a blender, food processor, or by hand.
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Jump To
- What is pesto sauce?
- Is pesto Italian?
- Pesto from Genoa
- Tips to get bright green pesto:
- 🛒 Ingredients for pesto sauce:
- Pesto without pine nuts
- Equipment you need to make Classic Basil Pesto Sauce Recipe:
- 🍽️ How to make pesto with a blender or food processor:
- What to do with pesto?
- ☑️ Lora's Tips for easy homemade pesto recipe:
- 🫙 Leftover and Storing classic Italian basil pesto:
- 📃 Substitutions & Variations
- ❓ FAQ'S
- Some other Italian recipes you'll love:
- 📖 Recipe
- Easy Pesto alla Genovese Recipe
Pesto alla Genovese is the epitome of classic Italian basil pesto, made with fresh basil leaves, extra virgin olive oil, garlic, pine nuts, and a mix of Parmigiano Reggiano and Pecorino Fiore Sardo. This traditional pesto sauce has its roots in Genoa, where the use of simple, high-quality ingredients transforms this humble recipe into a vibrant, flavorful addition to your meals.
Whether you're tossing it with pasta, spreading it on bruschetta, or using it as a dip, this basil pesto captures the essence of authentic Italian flavors. I prepare mine in a blender for quick, consistent results, but you can use a mortar and pestle if you prefer the traditional way to make it.
For the best pesto alla Genovese, I always emphasize the importance of using the highest quality extra virgin olive oil and small Genovese basil leaves to capture that bright, aromatic freshness.
If you can get your hands on some Pecorino Fiore Sardo, use it! It adds a distinct sharpness that balances the rich olive oil and the sweetness of the pine nuts. The beauty of this pesto sauce lies in its versatility—it’s the perfect companion to a wide range of dishes and an absolute staple in any Italian kitchen.
I can't tell you how many times I have had pesto in Italy at my mother-in-law's near Como. My father-in-law would go and pick the fresh basil and all of the zucchini, lettuce, and whatever other goodies from their garden that were finally ripe to enjoy.
Nonna's best friends are from Liguria, and of course, they shared many meals together. Nonna makes a beautiful pesto, and most times, will serve it with her homemade gnocchi or some trofie pasta. On these days, lunch would be faster than usual because nonna would get the pesto together in no time.
Nonna is not the sort of cook that would be using a mortar and pestle to make it. Nonna is for convenience and would make it in her food processor. I have seen her make it entirely by hand, but will explain later.
I have even tried jars of her Ligurian friends freshly made pesto. All nonna's share jars of something they made with each other. Lucky for us, we learned some pesto making tricks.
Nonna's pesto secret is to add a little bit of Italian parsley (straight from her garden, of course), not for flavor, but to keep the pesto very bright green. Another secret she shared is to give the basil a quick ice water bath. We'll get into that later on.
I highly recommend you make batches of pesto in the summer when basil is at its peak freshness. For this reason, I plant lots of basil in my garden and also buy it in bulk at the farmer’s market.
Of course, if you would like to keep this freezer friendly and vegan, just leave out the cheese!
For a twist on the traditional pesto, try Pesto Trapanese which swaps out pine nuts for almonds and adds tomatoes for a heartier, sweeter variation. But for those of us who love the Italian basil pesto, the Genovese version remains a timeless classic.
💖Why we love this fresh basil pesto:
- Bursting with Freshness: Made with fragrant basil leaves, this pesto is full of bright, herbal flavors.
- Simple and Versatile: With just a few ingredients, you can create a delicious pesto sauce perfect for pasta, sandwiches, or dips.
- Quick and Easy: Using a blender, food processor, or mortar and pestle, you can have homemade pesto alla Genovese ready in minutes.
- Authentic Italian Taste: The combination of olive oil, garlic, pine nuts, and if you can get your hands on some Pecorino Fiore Sardo, delivers a true taste of Italy.
- Customizable: You can adjust the garlic or cheese to suit your personal taste. Make it without cheese, and it's a vegan pesto.
Be sure to try out my Busiate with Pesto Trapanese and my Easy Homemade Tomato Sauce next.
What is pesto sauce?
Pesto is a classic sauce from Genoa, Italy, traditionally made with garlic, pine nuts, fresh basil, salt, olive oil, Parmigiano and Pecorino. These ingredients are crushed together, either with a mortar and pestle or a blender (or food processor). The result is a fresh, bright sauce with a hint of garlic and deep, rich flavor.
The word, “pesto,” is derived from the verb “pestare,” which means to crush. Traditionally, pesto is made with a mortar and pestle.
Is pesto Italian?
Yes, pesto is Italian! It originated in Genoa, Italy, specifically in the Liguria region. The traditional version, known as pesto alla genovese, is made with fresh basil, garlic, pine nuts, Parmigiano reggiano, pecorino cheese, and extra-virgin olive oil.
Pesto from Genoa
For the purists, we are going to go over how pesto is made in Genoa. I have had pesto in Genoa and different parts of Liguria. I have had incredible pesto in Liguria, and this past summer, I had the worst pesto I have every eaten. I know, hard to believe, but it could happen, even in Italy.
After the terrible pesto I had one day in Liguria, I did have another pasta with pesto that redeemed the one that left me disappointed. Not every pesto is created the same, not even in Italy.
Before we get onto the recipe...
Tips to get bright green pesto:
The reason why homemade basil starts to brown is because of oxidation. Here are some tips via nonna, learned from dear friends in Liguria. The most important thing is everything needs to be super cold. I'm not going to argue with nonna.
- Cold olive oil: Yes, I know it sounds strange, but if the olive oil is cold, it helps to keep the pesto not brown. 15-30 minutes in the fridge should be enough.
- Cold food processor: Make room in your freezer and chill that processor blade or your blender blade. If the blades are also cold, that helps to keep the pesto from browning.
- Cold basil: Washing basil removes some of their essential oils that helps keep the pesto green. Blanch the basil leaves in ice cold water. Be sure to not soak them! This is a quick dip in the ice cold water and pat them dry after, no wet leaves.
- Blend in batches: Once you're ready to pulse or pop it in the blender, you will add the basil in batches. I know many recipes tell you to add all at once. To get the best texture and color, add basil in last, and do in batches. OR if you have a mortar and pestle, take your time making it with that.
🛒 Ingredients for pesto sauce:
Pesto is a recipe that could seem easier to buy already prepared, but this simple version comes together in a few minutes. If you have an abundance of basil in your garden this summer, freeze big batches!
Here’s what you’ll need for essential Pesto Ingredients:
- Fresh basil: In Genova, their basil is basil genovese DOP.(Denominazione di Origine Protetta) is a specific type of basil grown in the Genoa region of Italy, protected by the European Union for its unique quality and tradition. If you're lucky to be in Genova, use that basil. If you're not, use basil from your garden or any fresh basil. But it's best to use the Genovese variety.
- Fresh Italian Parsley: You just need a little bit, but this will also help keep the pesto bright green.
- Extra-virgin olive oil: I like to always use the best quality oil for the best flavor.Even if you get a small bottle for this recipe, it's worth investing in a very good flavored olive oil. In Genova, you will use Extra virgin olive oil DOP from the Ligurian Riviera.
- Parmigiano Reggiano or aged Grana Padano: Either cheese will work fine. Just do not use parmesan. It will not give the same flavor or texture.
- Pecorino Sardo: (optional) Not as easy to come by in the States, but if you can get your hands on some Sardinian Pecorino, that's what they use in Genova. Pecorino Romano would also work fine.
- Sea salt: Coarse sea salt is used in the authentic recipe. Fine sea salt would work, as well.
- Pine nuts: Use the best quality. On the authentic Genova pesto recipe they recommend Pine nuts from Pisa or from the Mediterranean. They need to be lightly toasted.
- Garlic: Pesto is not supposed to have overwhelming flavor of garlic. I used one clove, you could even use two. In Genova they recommend using garlic from Vessalico, as it's mild flavored and easy to digest compared to other garlic varieties. Vessalico is in Liguria. In the States, use whatever variety of garlic you like.
Pesto without pine nuts
Traditional pesto Genovese is made with pine nuts and it has a mildly sweet and nutty flavor. They are expensive and can be swapped with other things, If you don’t have pine nuts on hand (whether you are nut-free or want a different option), here are some substitutions.
- For nut-free: Hemp seeds, sunflower seeds, or pumpkin seeds.
- Other nuts: almonds, cashews, pecans, pistachios, or walnuts. Each add a different taste to the pesto. Feel free to experiment and see which one you enjoy the most.
Equipment you need to make Classic Basil Pesto Sauce Recipe:
- Blender: I make my pesto using my blender. It's quick and easy.
- Food processor: If you have a food processor, you could also make it in that. Again, it's quick and easy.
- Mortar and pestle: The traditional way to make it is with your mortar and pestle. If you have one (I have one), go ahead and grind it that way.
- Knife and cutting board: The other way to make the pesto, is to chop every thing by hand. A sharp knife and any cutting board will do.
🍽️ How to make pesto with a blender or food processor:
Here is how to prepare pesto alla Genovese (full recipe is below!):
- Step 1: Gather your ingredients together. There aren't that many, so it's best to have everything prepped when you start. If you have fresh basil in your garden or a little plant from the farmer's market, even better! Remove the leaves from the stems and discard the stems. If you are using Italian parsley, also remove the leaves from the stems. Any blemished basil leaves or any flowering leaves should be discarded. Rinse and drain the leaves. Place the basil in a bowl of ice water. Drain and pat the leaves dry on a clean towel.
- Step 2: Toast up the pine nuts.
- Step 3: Add the oil, garlic, pinoli and salt to the blender or food processor and pulse.
- Step 4: Next, add half the basil (and Italian parsley, if you're using) and pulse. Stop and add the rest of the basil and pulse until it comes together. If you over process the oil, it can become bitter.
- Step 5: Add cheese when you are combining it with your pasta. If you notice the texture of my pesto isn't grainy, it's because I didn't add the cheese when pulsing I added it when combining to the pasta.
- Step 6: If you're not using right away, transfer pesto without adding the cheese, to an airtight jar. Drizzle a layer of olive oil on top and refrigerate. It should stay bright green for up to a week (or even more) and remember, that's without adding in the cheese. If you add the cheese and don't use right away, it won't last long.
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
What to do with pesto?
There are so many different ways to use homemade pesto. Here are some ideas:
- Pasta >>> my favorite way to enjoy pesto is to toss it with freshly cooked pasta.
- Marinade>>> use to marinade mozzarella.
- Salad dressing >>>you could use it as it is or thin it down a little bit more with some more oil. It's great on any green salad, tomato salad, bean salad and a Caprese salad.
- Dipping sauce >>>pesto makes a really nice dipping sauce with crispy bread. I just thin it down with a little more olive oil.
- Soup >>> add in a dollop of pesto to your minestrone or chicken soup.
- Hummus >>> swirl it into hummus to make a basil hummus.
- Sandwich spread >>> pesto mixed with mayonnaise makes a great sandwich spread.
☑️ Lora's Tips for easy homemade pesto recipe:
- Use Fresh Basil:
- Choose bright green, fresh basil leaves for the best flavor. Avoid leaves that are wilted or turning brown. The smaller Genovese type basil leaves are best for pesto.
- Toast the Pine Nuts:
- Lightly toast the pine nuts in a dry skillet to enhance their nutty flavor. Let them cool before adding to the pesto.
- Grate the Parmesan Fresh:
- Use freshly grated Parmesan cheese for better texture and flavor compared to pre-grated versions.
- Add Garlic Gradually:
- Start with one clove of garlic, then add more to taste. Raw garlic can be strong, so adjust based on your preference. Keep in mind, also depends how large the clove is.
- Control the Consistency:
- For a thicker pesto, use less olive oil. For a smoother, more sauce-like pesto, add more olive oil as you blend.
- Balance the Flavors:
- Taste the pesto and adjust with more salt, cheese, or lemon juice to balance the flavors.
- Use a Food Processor:
- A food processor helps achieve a smooth, consistent pesto. Pulse the ingredients instead of running the processor continuously to avoid over-processing.
- Store Properly:
- Store pesto in an airtight container in the refrigerator. To prevent browning, pour a thin layer of olive oil on top before sealing.
- Freeze for Later:
- Pesto freezes well. Pour into ice cube trays and freeze, then transfer the cubes to a freezer bag for easy portioning.
- Experiment with Nuts:
- While pine nuts are traditional, you can experiment with other nuts like walnuts, almonds, or cashews for a different flavor profile.
- Use Immediately:
- Basil pesto is best when fresh, so try to use it soon after making for the most vibrant flavor.
- Lemon Juice
- Add a splash of lemon juice to brighten the pesto and help maintain the green color longer.
🫙 Leftover and Storing classic Italian basil pesto:
When I make homemade pesto, I do find that it tastes even better on day 2! If you make the pesto dairy-free (no cheeses), it will have a longer shelf life. So if you’re able, plan ahead and make the vegan pesto a day ahead of time.
- Refrigerator: Store the pesto in a mason jar in the refrigerator for up to 2 weeks. Drizzle a little olive oil on top before you close the jar. I store my dairy free pesto in wide-mouth pint mason jars since they’re freezer friendly!
- Freezing: You could freeze the pesto in a wide mouth mason jar or even put some in a zipped lock freezer bag. Just squeeze out the air before you seal it shut. Thaw overnight in the fridge before using. That the best way to get a taste of summer's basil in the middle of winter! Should keep fine up to 3 months.
- Ice Cube Trays: Alternatively, you can freeze the pesto in a silicone ice cube tray. Remove it once it freezes and put the cubes in zipped lock freezer bags or freezer safe container. Defrost a cube when you're ready to enjoy.
- Browning: To prevent any browning, which is oxidizing, on the the top of the pesto sauce from turning brown as it sits in the fridge (oxidizing), pour 1-2 tablespoons of olive oil on top before closing the jar. It will keep it bright green.
📃 Substitutions & Variations
- Basil: Swap out the basil with arugula, kale, cilantro, or spinach. You could also make the pesto with one of these greens and use 1/2 basil.
- Pine nuts: We went over different pine nut substitutions above. Cashews, walnuts, pumpkin or sunflower seeds are all ideas you could try.
- Add in miso paste: And use Thai basil, along with swapping out pine nuts for peanuts.
- Sun-dried tomatoes: To get a tomato twist on the pesto, you could add in some sweet sun-dried tomatoes.
❓ FAQ'S
Is pesto Italian?
Yes, pesto is Italian! It originated in Genoa, in the Liguria region of Italy. The traditional version is known as pesto alla Genovese, made with fresh basil, garlic, pine nuts, Parmigiano, pecorino Sardo, and olive oil.
What does pesto alla genovese taste like?
Pesto alla genovese has a fresh, vibrant flavor with a combination of earthy basil, garlic's sharpness, nuttiness from pine nuts, and a salty richness from Parmesan cheese. Extra-virgin olive oil ties everything together with a smooth finish.
Why is it called pesto genovese?
It's called "pesto genovese" because it originated in Genoa, Italy, which is in the Liguria region. The word "pesto" comes from the Italian verb "pestare," meaning to crush or pound, referring to the traditional method of making it with a mortar and pestle.
What is the meaning of pasta alla genovese?
Pasta alla Genovese typically refers to a dish from Naples made with slow-cooked onions and beef sauce. It's different from pesto alla Genovese, which is the basil-based sauce from Liguria.
What is pesto made of?
Traditional pesto alla genovese is made of fresh basil, garlic, pine nuts, Parmigiano or Pecorino cheese, and olive oil.
What is the difference between pesto and pesto alla Genovese?
Pesto alla Genovese refers specifically to the basil-based version from Genoa. Other types of pesto, like "pesto rosso," are made with different ingredients such as sun-dried tomatoes instead of basil.
What is pesto alla genovese used for?
Pesto alla genovese is typically used as a sauce for pasta, but it's also great as a topping for bruschetta, a dip, or even as a marinade for meats and vegetables.
How to use pesto alla Genovese sauce?
You can toss pesto alla Genovese with pasta, spread it on sandwiches, mix it with roasted veggies, or swirl it into soups for added flavor.
Why does my homemade pesto taste bitter?
If your pesto is bitter, you need to check your olive oil. Make sure to check your olive oil before you use it to see if it's not bitter from being rancid.
Most important thing is to use a very good quality oil for this recipe. If you're using a blender or food processor, be sure to not over blend or over-process. Pesto is not supposed to be a smooth sauce, it's actually meant to be like a coarse paste.
Does store bought pesto have dairy?
Almost every brand of store-bought pesto has dairy. Since it’s not that hard to make on your own, you can easily make a dairy free version at home if you follow this recipe. Besides making it dairy free, this recipe has even better flavor than store bought thanks to the fresh basil and garlic.
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Some other Italian recipes you'll love:
📖 Recipe
Easy Pesto alla Genovese Recipe
Equipment
Ingredients
- 1 cup good quality extra virgin olive oil
- 4 Tablespoons roasted unsalted pine nuts
- 1 regular sized or 2 small garlic cloves peeled
- heaping 1/4 teaspoon salt
- 4 packed cups sweet Italian basil leaves picked, thick stems removed
- 1 cup fresh Italian parsley stems removed
- ½ cup Parmigiano-Reggiano grated
- ¼ cup Pecorino Romano grated
Instructions
- Toast the pine nuts: Heat a skillet over skillet over medium-high heat. Turn off the heat and add the pine nuts, swirling them around so they get a little color.
- Clean the basil and chill it: Remove the leaves from the stems and discard the stems. Any blemished leaves or any flowering leaves should be discarded. Rinse and drain the leaves. Place the basil in a bowl of ice water. Drain and pat the leaves dry on a clean towel.
- Pulse: Add the oil, garlic, pinoli and salt to the blender or food processor and pulse until combined.
- Begin to add basil: Next, add half the basil (and Italian parsley, if you're using) and pulse. Stop and add the rest of the basil and pulse until it comes together. If you over process the oil, it can become bitter.
- Add cheese: if you are serving right away, add in the cheese while you are combining the pesto with the pasta. When you make the pesto to go with it, reserve some of the starchy cooking water, as some could be added to combine the pasta with the pesto.
- Store pesto: Drizzle a layer of olive oil on top and refrigerate. It should stay bright green for up to a week (or even more) and remember, that's without adding in the cheese.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Blend, chop or by hand: Up to you how you want to pulse it. You could use blender, food processor, mortar and pestle, or with a knife.
- Chill the blades: A tip to keep the pesto green is to chill the food processor blade or the blender blade in the freezer for about 20 minutes before using it.
- Basil: Important to use small basil leaves from the Genovese variety, they are the sweetest. You could use potted plants if you can't find them or if you don't have them in your garden.
- Parsley: A little bit of fresh Italian parsley is added in to keep it bright green.
- Olive oil: If you can find a Ligurian extra-virgin olive oil, that would be great. If not, a very good quality extra-virgin olive oil is best.
- Pine nuts: If you're pine nuts are raw, they need to be slightly toasted. Keep an eye on them while they're toasting.
- Do not over pulse: The basil (and parsley if you are using it)gets added in at the end. Be sure to not over pulse it. It just takes a few pulses to combine.
- Browning: If not using right away, cover the whole top of the pesto with a layer of olive oil before storing in the refrigerator. This keeps it from oxidizing and keeps it nice and green.
- Storage: Add the pesto to a mason jar and if you do not add the cheese before storing, it will stay fine for up to a week in the refrigerator. If you do add the cheese, store in fridge and use in a few days.
- Freezing: If you keep the pesto vegan and do not add the cheese, it will freeze nicely for 2-3 months. You could even freeze in wide-mouth mason jars, as they are freezer friendly without the cheese. Thaw overnight in the fridge before using next day.
- Ice-cube trays: If you have a large amount of pesto, go ahead and freeze in ice-cube tray. Once frozen, pop out of the tray and store in baggies dated. Pesto without the cheese will freeze for 2-3 months.
- Serving: When ready to serve with the pasta, the sauce could be loosened up by adding a little bit of the hot, starchy pasta cooking water.
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