5 from 94 votes
How to make and use basil pesto Genovese
This basil pesto Genovese recipe guides you to prepare a classic green sauce made from fresh basil leaves, pine nuts, Parmesan and Pecorino cheeses, garlic, olive oil, and sea salt. It emphasizes gently pulsing ingredients in a food processor or using a traditional mortar and pestle to achieve the right consistency. The resulting pesto is vibrant and richly fragrant.
Prep Time
20 mins
Total Time
20 mins
Servings:
4
Calories:
328 kcal
Course:
Condiments
Cuisine:
Mediterranean, Italian
Ingredients
- 60-70 g basil washed and dried, fresh, leaves, about 4 handfuls
- 20 g pine nuts I sometimes like to toast them, 0.7 oz
- 60 g Parmigiano Reggiano cheese grated, 2oz
- 30 g Pecorino Sardo cheese grated. Or double parmigiano (3oz) if not available or use pecorino Romano, 1 oz
- 1-2 garlic peeled, cloves
- 100 ml extra virgin olive oil or as required, 3.5 fl oz
- 1-2 pinches sea salt coarse
Instructions
Using a food processor
- Put all the ingredients in the food processor and pulse a few seconds at a time until you have the right consistency. Don’t keep pulsing for too long at once as the blender will heat up and this can spoil the basil.
- OR First put the pine nuts and garlic in the food processor, then pulse until minced. Second add some basil and a little olive oil, then make a few short pulses. Add more fresh basil and a little olive oil, then make a few more short pulses. Repeat if you have more basil leaves.
- Finally, some salt and the cheese and some more olive oil followed by a short pulse or two just to mix the cheese and olive oil in. Alternatively transfer the pesto to a bowl and add the cheese and more oil then.
Cup of Yum
Traditional method
- Put the peeled garlic cloves into a mortar with the pine nuts. Grind until you have a paste. Then add some basil leaves, and a little coarse salt, and 3 tablespoon of olive oil. Keep working with the pestle, while continuing to add more basil leaves and olive oil until the pesto is smooth. Finally, transfer to a bowl, add the grated cheeses and stir well.
Notes
- Serve the pesto by mixing it into freshly cooked pasta with a splash of pasta cooking water for even coating.
- Store homemade pesto in sterilized jars or airtight containers in the fridge for up to one week.
- For longer storage, freeze pesto in ice cube trays and then transfer the frozen cubes to a freezer bag; this method extends preservation to about six to nine months.
- Using a mortar and pestle allows for traditional texture, but a food processor can be used with caution to avoid overheating.
Nutrition Information
Calories
328kcal
(16%)
Carbohydrates
2g
(1%)
Protein
9g
(18%)
Fat
32g
(49%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
19g
(95%)
Cholesterol
18mg
(6%)
Sodium
428mg
(18%)
Potassium
98mg
(2%)
Fiber
0.4g
(2%)
Sugar
0.4g
(1%)
Vitamin A
941IU
(19%)
Vitamin C
3mg
(3%)
Calcium
286mg
(29%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 328
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 2g | 1% |
| Protein | 9g | 18% |
| Fat | 32g | 49% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 18mg | 6% |
| Sodium | 428mg | 18% |
| Potassium | 98mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 0.4g | 1% |
| Vitamin A | 941IU | 19% |
| Vitamin C | 3mg | 3% |
| Calcium | 286mg | 29% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.