Genovese Pesto

Updated: Dec 24, 2020

  • Preparation : 20 Minutes

  • Cooking: None

  • Difficulty: Low

  • Portions: 2 Persons


Basil leaves 30 g Extra virgin olive oil 50 ml Parmesan cheese to be grated 40 g Grated Pecorino 20 g (if you wish) Pine nuts 15 g ½ Clove garlic Salt 1 pinch


To prepare pesto genovese it is first necessary to specify that the basil leaves are gently washed and cleaned with a soft cloth; Start preparing the pesto by placing the peeled garlic in the mortar or mixer together with some salt and oil.

Begin to crush/mix and, when the garlic has reduced to cream, add the basil leaves together with a pinch of salt, which will serve to better crush the fibers and maintain a beautiful bright green color. Then, add the basil and start crush/mix till when you will get a bright green liquid from the basil leaves, at this point add the pine nuts and more oil start again to beat/mix to reduce in cream. Once the sauce became creamier add more olive oil and cheese. Mix the ingredients well until you get a homogeneous sauce.

Your authentic Genovese Pesto is ready to be used! Storage:

Store the freshly prepared pesto in the refrigerator, in an airtight container, for 2-3 days, taking care to cover the sauce with a layer of oil.

It is possible to freeze the pesto in small jars and then defrost it in the refrigerator or at room temperature.

Enjoy & Share it!

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