Pesto Genovese – green pesto

Discover the secret behind the classic Italian sauce with our recipe for green pesto, also known as pesto genovese. This flavorful sauce, originating from Liguria, combines fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil into an irresistible blend. Perfect for serving with pasta, as a marinade for meat and fish, or as a delicious topping on bruschetta. Follow our simple recipe to create your own homemade pesto and give your dishes an authentic Italian touch!

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You will need

1 cup (70 g) small basil leaves without stems

3 cloves of garlic, peeled and grated on the coarse side of the grater

4 tbsp pine nuts

0.6 cup mild extra virgin olive oil, chilled

0.6 cup Parmesan cheese, finely grated

2 tbsp Pecorino cheese, finely grated

Freshly ground black pepper

A pinch of sea salt, if needed

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How to make it

1. Place the mixer bowl and blade in the freezer and chill the olive oil in the refrigerator for 30 minutes to prevent the pesto from oxidizing and turning brown.

0.6 cup mild extra virgin olive oil, chilled

2. Put the garlic and pine nuts in the mixer. Add 2 tbsp of olive oil and pulse until everything is finely divided. Use a spatula to scrape down the sides.

3 cloves of garlic, peeled and grated on the coarse side of the grater

4 tbsp pine nuts

2 tbsp mild extra virgin olive oil, chilled

3. Add the basil leaves and 2 tbsp of olive oil and pulse until everything is finely divided. Scrape down the sides occasionally.

1 cup (70 g) small basil leaves without stems

2 tbsp mild extra virgin olive oil, chilled

4. Add the cheese and freshly ground black pepper and pulse again. Scrape the sides.

0.6 cup Parmesan cheese, finely grated

2 tbsp Pecorino cheese, finely grated

Freshly ground black pepper

5. Add the remaining olive oil while the mixer is running and mix until the pesto is creamy.

Remaining 0.38 cup mild extra virgin olive oil, chilled

6. Taste and add salt if needed – the cheese provides a lot of saltiness. Adjust with more black pepper if needed and olive oil if the pesto feels too thick.

A pinch of sea salt, if needed

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To serve: Serve the pesto as a sauce for pasta or gnocchi, as filling in Pesto pinwheeles, as pizza sauce or put a dollop in soups and stewes.

Tip 1: Make the pesto in batches and chill the olive oil and blender container between each batch for the best results.

Tip 2: The pesto can be stored for a few days in the fridge in a sealed glass jar. Pour olive oil over the surface to cover it. Pesto also freezes very well.

Tip 3: Avoid washing the basil as it removes a lot of flavor. If it must be washed, do it quickly in cold water and make sure it is completely dry.

Tip 4: Add a bit of pasta water if serving the pesto with pasta. It thins the pesto and helps it coat the pasta better.