Authentic Italian Pesto Genovese (Basil Pesto)
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Authentic Italian Pesto Genovese (Basil Pesto) is fresh, vibrant, and bursting with real basil flavor. Straight from my family’s kitchen in Italy, this classic sauce comes together in just minutes — perfect for tossing with pasta, spreading on bread, or spooning over everything you love.
Try a twist on this classic: Arugula Walnut Pesto or Pistachio Pesto.
Quick Look: Authentic Italian Pesto Genovese (Basil Pesto)
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Servings: 12 people
- Dietary Info: Vegetarian and Gluten-Free, can be made Vegan
- Method: Blended
- Technique: Pulse basil, pine nuts, garlic, and cheeses in a food processor or crush with a mortar and pestle, then slowly mix in olive oil until smooth.
- Flavor & Texture: Fresh and herbaceous with nutty, cheesy notes.
Why You’ll Love This Family Favorite
It’s a recipe close to my heart — every time I make it, the smell of fresh basil and cheese brings me back to summers in Italy, when the basil grew wild and the kitchen was filled with the purest, most irresistible aromas.
Honestly, I could eat it with a spoonful! A taste of Italy in every bite. You can use this recipe to make our Easy Pesto Pasta Recipe or as a sauce in our Caprese Sandwich Recipe!
Made With AmorE,
“Wonderful recipe, easy and quick, loved by entire family.”
– Paul DiLauro
Table of Contents
Simple Ingredients
These simple, high-quality ingredients are the essence of authentic Italian cooking, each chosen for its pure flavor, creating a fresh, vibrant sauce.
- Fresh Basil (small leaves are sweeter): Sweet, tender, small basil leaves are the soul of true Pesto Genovese. Look for small-leaf Genovese basil if you can.
- Pine Nuts: Traditional and creamy, they add a subtle nuttiness that balances the bright basil.
- Cheeses: Parmigiano Reggiano and Pecorino Sardo cheeses combine to create a rich, savory, and slightly sharp flavor profile. The aged, nutty Parmigiano adds depth and creaminess, while the Pecorino Sardo brings boldness and a salty, authentic Italian character to the sauce.
- Fresh Garlic: Use just a small amount to add gentle heat and depth without overpowering the basil. Vary the number of garlic cloves to suit your preference.
- Extra Virgin Olive Oil: Good quality, fruity olive oil has a smooth, peppery finish that ties everything together.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Nuts: Swap pine nuts with walnuts, almonds, or pistachios. Try my baked salmon with pesto recipe.
- Cheese: Use all Parmigiano if Pecorino isn’t available.
- Garlic: Use roasted garlic for a milder flavor. You’ll love my red skin mashed potatoes with roasted garlic.
- Vegan: Omit cheese or use a vegan parmesan substitute.
How to Make Authentic Italian Pesto Genovese (Basil Pesto)
This classic Genovese basil pesto is a vibrant, fresh, and nutty sauce that elevates any pasta, sandwich, or appetizer with effortless Italian flavor. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Add all ingredients in food processor, Vitamix, or blender.
- Pulse at the maximum speed; if you work fast, you’ll get a great pesto. Stop the processor a few times to scrape the pesto from the sides.
Authentic Italian Pesto Genovese (Basil Pesto) FAQ’s
Authentic Pesto Genovese (pesto alla Genovese from Genoa) is the heart of cooking in Liguria— a simple, vibrant sauce made from the freshest basil, pine nuts, Parmigiano, Pecorino, garlic, and silky olive oil. Traditionally crushed by hand, it captures the true spirit of Italian home kitchens.
To make pesto the traditional way, crush the garlic cloves using a mortar and pestle. Add the pine nuts and crush with the garlic. Gradually add the basil leaves, making a circular motion with the pestle, until a smooth paste forms. Using a wooden spoon, mix in the freshly grated cheeses. Stir in the olive oil until the pesto is blended.
Pesto should not be cooked or baked. Cooking pesto Sauce changes the makeup of the fresh basil and cheese, turning it darker in color. It is best at room temperature. If it needs to be thinned out, add a little warm water—even better—pasta water when making pesto pasta.
Traditional pesto uses raw pine nuts for a creamy texture, but walnuts, almonds, or pistachios work too. No need to toast — raw keeps the flavor delicate and smooth.
Make Ahead: Pesto can be made up to 2 days in advance for the freshest flavor. Storing: Store in an airtight container in the fridge for up to 4–5 days. Drizzle a thin layer of olive oil on top to prevent browning. Freezing: Freeze pesto in small portions (like an ice cube tray). Once frozen, transfer to a freezer bag. Thaw in the fridge before using — do not heat directly.
Serving Suggestions
This pesto genovese is so versatile! Spread on bruschetta with mozzarella, drizzle over grilled eggplants and margherita pizza, or swirl into classic minestrone soup to elevate your dish. You can also add to Italian potato salad with green beans, use as a dip for zucchini fritters or top grilled chicken thighs.
My Pro Tips
Recipe Tips
- Use young, small-leaf Genovese basil: It’s sweeter, more tender, and less bitter than larger leaves.
- Grind slowly, not fast: If using a mortar and pestle, take your time — slow crushing releases the basil’s oils without bruising it too much, preserving color and flavor.
- Pulse, don’t blend, in a food processor: Quick pulses prevent the basil from overheating and turning bitter and brown.
- Chill your equipment: If using a processor, chill the blade and bowl first to help keep the pesto a vibrant green.
- Add olive oil last: If making by hand, stir in the olive oil at the end for the smoothest, freshest texture.
More Pesto Recipes
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Pesto Genovese
Ingredients
- 4 tablespoons pine nuts
- 1 teaspoon sea salt
- 2 cloves garlic, peeled and quartered
- 4 packed cups sweet Italian basil, leaves picked, thick stems removed
- ½ cup good quality extra virgin olive oil, add as needed if consistency is too thick
- ½ cup Parmigiano-Reggiano, (Parmesan cheese), grated
- ¼ cup Pecorino Romano, grated
Instructions
- Combine all ingredients in food processor, Vitamix, or blender and blend until coarsely combined or smooth depending on preference.
- I like to add the pine nuts last so I can control how course I want the pesto. I generally prefer smooth pesto, but chunky/more coarse is great too. Stop 3-4 times to scrape sides with spatula.
- Transfer to small glass bowl with a lid or canning jar. Top with 1/2 inch olive oil and chill. The olive oil on top prevents browning of basil when it stays stored in the fridge.
- Enjoy with pasta, on sandwiches, or as a dip!
Notes
- Use young, small-leaf Genovese basil: It’s sweeter, more tender, and less bitter than larger leaves.
- Grind slowly, not fast: If using a mortar and pestle, take your time — slow crushing releases the basil’s oils without bruising it too much, preserving color and flavor.
- Pulse, don’t blend, in a food processor: Quick pulses prevent the basil from overheating and turning bitter and brown.
- Chill your equipment: If using a processor, chill the blade and bowl first to help keep the pesto a vibrant green.
- Add olive oil last: If making by hand, stir in the olive oil at the end for the smoothest, freshest texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is so full of flavour! We loved it, and it’s a perfect way to use up all that basil in our garden. Grazie!
Yes, perfect way to use up fresh basil. Have you tried the pistachio version? It’s a great variation.
The best I ever made.
I am happy you loved it!
This is the best pesto recipe I have made!! I made some and froze in cubes to use up the basil in my garden.
Yes! Freezing is a great idea. It’s great to use in soups and pasta and more.
Excellent tips to get the best results in this traditional recipe.
Thank you! I am happy they were helpful. We adore this pesto!
This is a really good recipe, just wait till all the flavors meld together!
Yes! It is easy and delicious on and with so many things.
i tried the pesto recipe and it was simple delicious! so fresh!
It is a tried and true recipe. Happy you enjoy the pesto recipe.
Hi Elena, terrific tip on freezing the food processor blade! Never thought of that and I’ve made pesto so many time. Will try that. I use only Parmesan not the pecorino, but may have to try that too! I love to stir it into risotto, my fave dish in the world i make often. Who could live without pesto?
Hi Sally, so happy you loved the tips and recipe. I agree- pesto on everything!
This pesto sauce is so good!!! This recipe was a lot easier than I thought it would be to make pesto!
Happy you love it! It is so easy to make!
So happy to hear that! I hope you can make it again.
Best and most authentic pesto recipe straight from Italia!
This is a staple in our house. We love this pesto! It’s so easy and so delicious and everyone loves it.