Pesto alla Genovese

Raphaela Cozzini


Who has the ability to prepare the pesto at home will recognize that it tastes completely different from the ones you buy at the supermarket. Sure, it takes time and plenty of basil, olive oil, but it's really worth it . The taste is genuine .

The traditional preparation of “ Pesto alla Genovese “ includes the use of mortar, but is now also permitted the use of a food processor or blender.


★★★★★ 2 votes

for 1 Kg of linguine pasta
15 Min
15 Min
Stove Top


Add to Grocery List

generous handfuls of basil leaves
1 or 2
cloves of garlic
75 g
pine nuts ( 3 once )
as needed
olive oil, extra virgin
1 pinch
3 Tbsp
parmigiano-reggiano, grated or pecorino only for those that like cheese

How to Make Pesto alla Genovese


  • 1After having washed and dried basil leaves, put them into your blender and begin gradually adding garlic, nuts, a pinch of salt and oil ( I use extra virgin oil )
  • 2The amount of oil depends on the type of basil: there are some fleshy variety and larger leaves, and some that has very small leaves. That's why oil is poured slowly in order to assess if necessary to stop or to add more.
  • 3As soon as the cream will be smooth, adjust salt and, if you prefer, completed with a pinch of chili peper ( I like it just a little bit spicy )and cheese

Printable Recipe Card

About Pesto alla Genovese

Course/Dish: Pasta, Salsas, Other Sauces
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy

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