Pesto Genovese Recipe

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5 from 10 votes

Homemade pesto is a gloriously simple, fresh, and makes a superb pasta sauce, condiment, and dip.

Prep Time10

Total Time10

Course: Sauces

Cuisine: Italian

Keyword: pesto Genovese, pesto recipe

Servings: servings

Author: Elena Davis

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

*Instruction Tip: A trick to avoid the risk of the heat produced by the food processor spoiling the pesto flavor is best to put the removable parts of the processor or the blender in the freezer for 20 minutes before using it.

More Tips for Making 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.

**Serving Tip: To serve with pasta, combine with a few tablespoons of pasta cooking water so it will coat the pasta evenly. Do not heat pesto or it will turn brown.

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