Genoese pesto (Pesto alla genovese)

Name: Genoese pesto (Pesto alla genovese)
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Basil 2.5 oz; Extra virgin olive oil &frac13; cup; Parmigiano Reggiano PDO cheese ½ cup; Sardinian pecorino cheese ¼ cup; Pine nuts 1 oz; Garlic 2 cloves; Coarse salt ¼ tsp

it es br de fr

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Roberto Panizza

Rich, vibrant basil flavor makes authentic pesto Genovese hard to resist at any family table—fresh green color and bold aroma always bring an inviting, Italian-inspired vibe that everyone enjoys. Made for classic food lovers, this family-favorite easy pesto recipe delivers great depth and that distinct, garlicky kick from fresh basil blended with tangy cheese and smooth olive oil. You’ll notice how bright it looks in a bowl—simple, almost rustic—with a slightly thick texture that gives every plate of pasta, drizzle on grilled veggies, or swipe across a crusty sandwich a real taste upgrade. Any weeknight can feel a bit more special, just with that strong basil scent floating through the room and those little bits of cheese shining in the mix. Friends who stop by for dinner almost always comment on the smell (in a GOOD way)—it just feels homey and real, yet sort of fancy without trying too hard. Side by side with pasta, between bread, or just with simple crackers, this pesto Genovese stands out for amazing versatility that real home cooks appreciate.

Busy families usually like this make-ahead pesto for all the obvious reasons—the reliable flavor sticks around, the color stays beautiful, and it saves so much time deciding what’s for dinner. Using a pine nut substitute (walnuts work really well) keeps things affordable without changing those delicious, classic flavors—definitely a nice tip for budget cooks. Whether you picked up fresh basil at the market or needed to use what’s left in the fridge, these budget-friendly basics kind of guarantee this becomes a regular go-to in the weeknight dinner plan. Serve it cold or at room temp, spread on garlic bread (DELICIOUS combo), toss with gnocchi, swirl into soup, or spoon next to baked chicken for easy wins every time—kids and grownups both keep coming back for seconds. Home cooks almost always say it’s the simple, traditional Italian touch that never lets them down for family meals, gatherings, even last-minute guests. Extra batch? Freeze for easy dinners later. This pesto Genovese makes your kitchen smell amazing, keeps everyone happy, and gives dinner a cheerful, flavor-packed upgrade.

How to prepare Genoese pesto (Pesto alla genovese)

To make Genoese pesto, first remove the basil leaves from the stems and place them in a colander 1. Rinse quickly under cold running water 2, then transfer them to a dish towel and dry them by blotting and rubbing gently 3. Pay attention to the leaves’ concave shape as water can pool in them; the leaves must be nice and dry.

Remove the germ from the garlic cloves and cut them in half 4, then place in a marble mortar. Work the garlic with a wooden pestle until you get a cream 5. At this point, add the pine nuts 6 and continue to grind.

Once a paste has formed 7, add the basil leaves 8 and coarse salt 9.

Always start with pounding movements, then moving on to circular movements 10. Make sure you scrape around the inside of the mortar with a spoon to unstick the ingredients; that way, you’ll get an even pesto. Once the consistency is creamy and even, add the pecorino 11, in chunks, and grind in the same way to incorporate it, then add the Parmigiano Reggiano 12, doing the same.

When all the ingredients have been reduced to a cream, pour in the oil 13 and circle the pestle around for a couple of more minutes 14. Your genoese pesto is ready to be used 15!

Storage

This Genoese pesto can be used right away or kept in the fridge in a jar topped up with oil, for four days.

Otherwise, it can be frozen in small containers.

Tips

To get the perfect pesto, you should use “basilico genovese DOP” basil, which is a local variety with protected designation of origin and small, concave leaves, and that’s particularly aromatic: If the basil isn’t high quality, it will tend to oxidize and turn black.

Fiore Sardo is an ancient pecorino cheese, made using raw milk according to traditional techniques.

Instead of Ligurian extra virgin olive oil, you can choose another oil with a sweet, delicate flavor, such as Umbrian olive oil, for example; Tuscan olive oil is not suitable because it usually has a flavor that’s too strong.

The consistency of the coarse salt helps to grind the basil better; it’s not recommended to swap it for fine salt.

If you don’t have a mortar, you can use a food processor, taking care to blitz using the pulse function to get the right consistency in as short a time as possible. If you use an immersion blender, first work the garlic and salt with a teaspoon and then add the rest of the ingredients. The oil always goes in at the end.

The amounts can be modified based on your tastes: By changing the proportions of Parmigiano and Pecorino, you’ll get a pesto that’s sweeter or more robust in flavor. If you only use pecorino, be sure to reduce the amount of salt.

There isn’t just one sequence for adding the ingredients, and each family has its own... In fact, you’ll never find two pestos that are the same!

Remember that the pesto should definitely not be heated; if needed, you can dilute it with a little pasta cooking water to make it creamier and more velvety.

IL GENOVESE RESTAURANT

Roberto Panizza is the owner of the restaurant Il Genovese and the company Pesto Rossi, which since 1947 has been carrying on the tradition of protected designation of origin pesto alla genovese. The use of local raw materials, including protected designation of origin (DOP) basil and Ligurian oil, of course, is the first step to get high-quality pesto that’s unquestionably good, with the typical bright green color. Making the pesto in a mortar – strictly marble – is a special tradition that Panizza still passes on and carries on in his restaurants and all over the world. He is also an organizer of the World Pesto Championships in Genoa. Pesto alla genovese is one of the most popular and widely used sauces in the world, a real delight that’s the pride of one of the most beautiful regions in Italy!

For the translation of some texts, artificial intelligence tools may have been used.