Pesto Genovese (Authenitc Basil Pesto Recipe)
Updated May 20, 2025, Published Aug 27, 2021
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Authentic Italian Pesto Genovese 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.
What Is Pesto Genovese?
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.
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,
Simple Ingredients for Italian Basil Pesto
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.
- Parmigiano Reggiano Cheese – Aged and nutty, this cheese brings a deep, savory richness to the sauce.
- Pecorino Sardo Cheese – Slightly sharper and saltier than Parmigiano, it gives pesto its bold Italian character.
- 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.
- Salt – A pinch of salt to enhance all the natural flavors.
Quantities in recipe card.
Substitutions and Variations
- 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.
- Herbs: Try part arugula, parsley, or spinach with basil for a twist.
- 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.
- Citrus: Add a touch of lemon zest for brightness (non-traditional but fresh).
How to Make Pesto Genovese
Mortar and Pestle or Food Processor? Let me show you both ways. For more instructions, see the printable recipe card at the bottom of this post.
Blender or Food Processor Method
Step #1 TOP TIP: Freeze the blade! A trick to avoid the risk of the heat produced by the food processor spoiling the pesto flavor is to put the removable parts of the processor or the blender in the freezer for 20 minutes before using.
Step #2: Place all ingredients at the same time (except pine nuts and parmigiano). In order to reduce the amount of time, the leaves are in contact with the blades (causing browning and spoiling flavor).
Step #3: Pulse at the maximum speed; if you work fast, you’ll get a great pesto.
Step #4: It’s helpful to stop the processor three or four times to scrape the pesto from the sides with a spatula. This will help incorporate the ingredients and preserve the bright green color.
Mortar and Pestle Method
To make pesto the traditional way, use a marble mortar and a wooden pestle.
- 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. You can make it a little coarser if you prefer.
- Using a wooden spoon, mix in the freshly grated Parmigiano-Reggiano and pecorino Romano cheeses. Stir in the olive oil until the pesto is blended.
My Pro Tip
Tips For Bright Green Pesto
- 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.
- Use a mild garlic: Traditional pesto uses Vessalico garlic for a gentler flavor; if you can’t find it, use the smallest, freshest cloves you can.
- Top pesto with olive oil when storing: It protects the surface from air and keeps the pesto bright and fresh longer.
FAQ’s
This easy Italian basil pesto Genovese sauce will last up to 5 days in the refrigerator if stored in an airtight container. The shelf life will be extended if you use the olive oil method shared above. See the full recipe post for freezing instructions.
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.
Yes! After incorporating all your ingredients, you can freeze pesto, even with the cheese, nuts, and garlic. Freezing pesto is really simple; it is just like making some ice cubes. It will last up to 3 months in an airtight container.
Bolognese is a slow-cooked meat and tomato sauce from Emilia-Romagna, while Genovese is a fresh, uncooked basil pesto from Liguria made with herbs, cheese, nuts, and olive oil. One is rich and hearty, the other bright and herbaceous.
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, Storage, and Freezing
- 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.
Best Ways to Serve Pesto
Spread on bruschetta with mozzarella, drizzle over grilled eggplants, or swirl into classic minestrone soup, add to Italian potato salad with green beans. Use as a dip for zucchini fritters or top grilled chicken thighs. Toss with trofie pasta or trenette pasta (classic!).
You can also use it for this pistachio pesto pasta recipe and juicy homemade burgers!
Pesto Recipes
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Pesto Genovese Recipe
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.
- Use a mild garlic: Traditional pesto uses Vessalico garlic for a gentler flavor; if you can’t find it, use the smallest, freshest cloves you can.
- Top pesto with olive oil when storing: It protects the surface from air and keeps the pesto bright and fresh longer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wonderful recipe, easy and quick, loved by entire family
Thank you! I’m happy everyone loved it.