Pesto alla Genovese (Authentic Italian Basil Pesto Recipe)

Name: Pesto alla Genovese (Authentic Italian Basil Pesto Recipe)
Prep time: 15 min
Total time: 15 min
Yield: 6 serving
Ingredients: 50 g basil; ½ cup extra virgin olive oil; 70 g parmigiano reggiano; 30 g Pecorino Fiore Sardo; 2 cloves of garlic; 15 g pine nuts; 4-5 grains coarse salt; ice

User Reviews

5.0

36 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
6
Calories
100 kcal
Course
Condiments
Cuisine
Italian

Pesto alla Genovese (Authentic Italian Basil Pesto Recipe)

Iris Warren

Report

Pesto Genovese is a traditional uncooked Italian basil sauce made with just seven authentic ingredients: Genovese basil DOP, extra virgin olive oil (preferably from the Ligurian Riviera), Parmigiano Reggiano (or Grana Padano), Pecorino Fiore Sardo, pine nuts, garlic, and salt.This famous Italian pesto recipe originates from Liguria, a stunning coastal region in northern Italy. It is one of the most popular sauces in Italian cuisine and has become famous worldwide.

Share:

I Made This!

Be the first!

Print

12 people printed this

Save this

Be the first!

Ingredients

Servings

50 g basil - about 60-65 leaves
½ cup extra virgin olive oil
70 g parmigiano reggiano - ¾ cup
30 g Pecorino Fiore Sardo - 1 oz
2 cloves of garlic - peeled
15 g pine nuts - 1 tablespoon
4-5 grains coarse salt
ice

Add to Shopping List

Instructions

Here’s a simple trick to maintain the vibrant green color of your pesto Genovese. Place the blades and bowl of your food processor in the refrigerator for about 10 minutes until they are very cold.
Meanwhile, wash the basil leaves under cold running water, then transfer them to a large bowl filled with ice water for 3–4 minutes. This step helps preserve the basil’s fresh color and prevents oxidation.
Once the basil has chilled, pat it completely dry using a kitchen towel (this is crucial—wet basil can cause oxidation and darken the pesto).
Place the basil into the chilled food processor along with garlic, pine nuts, and grated Parmigiano Reggiano. If you follow these tips, you’ll achieve a beautifully green pesto sauce.
Pulse the ingredients coarsely for a few seconds. Then add the salt and the Pecorino Fiore Sardo, cut into small pieces. Blend everything for about 1 minute until well combined.
Next, pour in the extra virgin olive oil and continue blending for about 5 minutes, until you achieve a creamy, smooth, and bright green pesto sauce.

Notes

If the pesto seems too thick before serving, add 1–2 tablespoons of pasta cooking water to achieve a smooth, velvety consistency. This helps the sauce coat the pasta evenly while keeping its fresh aroma.
Besides being the perfect sauce for trofie, trenette, or gnocchi, pesto Genovese is also delicious as a spread on toasted bread for an easy appetizer.

Nutrition Information

Show Details

Serving 100g Calories 100kcal (5%) Carbohydrates 1g (0%) Protein 6g (12%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 13mg (4%) Sodium 506mg (21%) Potassium 59mg (2%) Fiber 0.2g (1%) Sugar 0.3g (1%) Vitamin A 552IU (11%) Vitamin C 2mg (2%) Calcium 208mg (21%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 100 kcal

% Daily Value*

Serving	100g
Calories	100kcal	5%
Carbohydrates	1g	0%
Protein	6g	12%
Fat	8g	12%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Cholesterol	13mg	4%
Sodium	506mg	21%
Potassium	59mg	1%
Fiber	0.2g	1%
Sugar	0.3g	1%
Vitamin A	552IU	11%
Vitamin C	2mg	2%
Calcium	208mg	21%
Iron	1mg	6%