Pesto Genovese {Recipe, Tips, Tricks & Its Uses}

Pesto Genovese is an iconic basil pesto sauce originated in Ligurian riviera. It is typically used to dress pasta dishes but its use is certainly not limited to that.

To eat Pesto Genovese it is to dive into the distinctive flavors of Liguria, the beautiful region between the mountains and the sea where it comes from.

Easy and utterly delicious, this basil pesto embodies the essence of Italian cuisine: few fresh and simple ingredients so well balanced they make your taste buds dance.

What exactly is Pesto Genovese?

Pesto Genovese, universally know as Basil Pesto, is an intensely aromatic, creamy sauce made with basil leaves, pine nuts, extra-virgin olive oil, Parmesan and Pecorino cheese, garlic and salt. As simple as that. 

Its preparation is quite unique. Traditionally, it’s made by crushing and grinding all the ingredients into a smooth cream with a mortar and pestle, hence the name.

The word “pesto” comes from “pestare”, which precisely means  “to crush”.

Authentic Pesto Genovese has to be made with PDO Genoese basil, particularly from Prà, a small town near Genoa whose unique microclimate and farming expertise give this variety an inimitable flavor. 

Ideally you’ll also need to use Vessalico garlic, the antique variety of garlic cultivated in homonymous small village in the Arroscia valley. Intense aroma, delicate flavor and high digestibility is what sets  it apart from any other variety of garlic.

While it’s very hard to get those exact ingredients for someone living outside of Liguria region, not to mention in other parts of the world, you can still make the most delicious and as close to the original Pesto Genovese as possible knowing just a few simple rules.

What does Pesto taste like?

The key to a good Pesto Genovese is that no ingredient should be overwhelmingly dominant. It’s all about balancing all flavors well enough so you can tell each one apart.

The basil gives pesto a distinct herby taste with slightly spicy notes of garlic and its aroma. 

Pine nuts add a subtle nuttiness, paired with the cheese to create a creamy texture. Extra virgin olive oil gently enfolds all the ingredients together creating an unforgettable combination of flavor and aroma.

The thing with pesto is that it’s never exactly the same. The way you mix the sauce makes a huge difference, so you can get very different results with the same ingredients.

Pesto Ingredients

• Fresh Basil Leaves – fresh basil leaves, free of blemishes and without stems. Basil leaves should be completely dry when you start making pesto so make sure to wash or wipe it a little in advance and let air dry before use. See more tips on preparing basil below.
• Pine Nuts – quality pine nuts, you can easily get them at the store or online.
• Garlic Clove – fresh garlic clove with inside germ removed. If you don’t like garlic you can use half or a quarter of a garlic clove but I don’t recommend omitting it completely (even though some still do so). If you like a little stranger garlic taste you can either use a large garlic clove or 2 small cloves but not more than that to keep the balance of all the flavors in pesto sauce.
• Parmesan & Pecorino Cheese – Parmiggiano Reggiano Cheese and Pecorino (Fiore Sardo) are the best choice. Pecorino Sardo might be hard to find outside Italy so it’s possible to use other quality type of Pecorino. Parmiggiano Reggiano can be substituted with Grana Padano cheese and I highly recommend avoid any immitations.
• Extra Virgin Olive Oil – use the best quality extra virgin olive oil you can find. Among commercially available extra virgin olive oils this is my absolute favorite brand. To maintain the bright green color of your pesto I highly recommend using an extra trick. Fill a 2-4 cubes in an ice tray with extra virgin olive oil and freeze. Use as directed in the recipe.
• Salt – use regular salt or Maldon sea salt flakes if you have it.

PRO TIP: To make the most bright green pesto possible, place all dry ingredients in the fridge at least 30 to 60 minutes before making pesto.

Prepare the basil

When making pesto it’s essential that your basil leaves are completely dry. There are a few ways how you can prep basil for pesto.

1. Wash basil quickly under cold running water an hour or more before making pesto. Shake off access water and place basil (still with stems) in glass with water (to avoid wilting) and let air dry. When ready to use pinch off all the leaves and discard the stems.
2. If you don’t have time to let basil air-dry you can gently wipe the leaves with a damp cloth and than again with a paper towel.
3. If you are using homegrown basil it’s best to wash it while it’s still in the soil. Let air dry, cut the basil just before using it (make sure basil is not in direct sunlight a few hours before cutting or it’ll fade fast).

Making Basil Pesto In A Food Processor

Step 1: Cut garlic clove in half and remove the germ (core) if it has one.
NOTE: freshly picked garlic won’t have it.

Place it in a food processor together with pine nuts and cheese.

Pulse quickly until you get rough grainy texture.

Make sure to scrape the bowl a few times.

Don’t overpulse.

Step 2: Add basil leaves, salt and oil. Pulse quickly scraping the sides of the bowl. Add 1-2 ice cubes or oil cubes that you froze in advance.

Pulse again until you get the creamy paste. Make sure to stop a few times to avoid over heating.

Scrape the side of the bowl as/if needed to blend all ingredients together.

Making Basil Pesto With Mortar & Pestle

Use young (small basil leaves), use marble or stone mortar and pestle. Avoid using wooden pestle.

The process of making Pesto Genovese with classic marble mortar and pestle is slightly different than making it in the food processor.

1. Remove the germ from the garlic clove. Cut garlic in smaller pieces, this will make it easier to smash. Work it with a pestle until you get a smooth paste.
2. Add pine nuts and mash them with garlic. As a result you should have creamy but still slightly grainy consistency.
3. Add a handful of basil leaves and salt grains. Crush the leaves performing rotating motion with the pestle or rotating the mortar itself. That’s the reason why some mortars have handle on the sides to help with rotation.
4. Once there’s room in the mortar add the next handful of basil leaves and continue to crush the leaves and add more until you’ve used up them all.
5. Lastly add half of all grated cheeses and a splash of extra virgin olive oil. Continue to blend all the ingredients and add more oil and cheese until you get the desired consistency and color. I find that when making pesto with mortar I use a little less of cheese and oil so don’t worry if you have to do the same.

Extra Tips

• If you food processor has a large bowl it’s easier to double the ingredients and make a bigger batch. You can always preserve extra pesto in the freezer for a couple of month.
• Place the food processor blade in the freezer and all ingredients in the fridge 30 to 60 minutes before making pesto so that your pesto turns out bright green and not brown.
• Use a mix of young (small) leaves and larger leaves if you make presto with a food processor. When making pesto with mortar and pestle use young tender leaves only. It’s much harder to work large leaves with a pestle since they have harder stem (fiber) and you might end up having “threads” in your pesto.

5 Mistakes To Avoid When Making Pesto Genovese

1. Using the wrong ingredients or unacceptable substitutes. Absolutely avoid using parsley (or other herbs), cashews, lemon juice or any other kind of cheese except Parmesan (Grana Padano is a passable option) and Pecorino to make Pesto Genovese. Or simply don’t call it Pesto Genovese.
2. Overpowering with one of the ingredients. Remember in Pesto Genovese all ingredients are perfectly balanced. You can feel them all but none is covering the taste of the other.
3. Using basil leaves that are not completely dry. 
4. Over processing your pesto. Food processor blades heat up as you make pesto, excess heat “cooks” the basil and turns it brown. The key is to use “pulse” mode and stop frequently.
5. Not using quality extra virgin olive oil. Low quality oil can drastically change basil pesto taste making it too acid or too bitter.

How to use Pesto Genovese

Pesto Genovese is a rather versatile sauce that can easily upgrade any dish with its unique flavor. It’s classically paired with pasta, particularly fresh trofie, trenette, linguine, and testaroli.

This sauce also works well with potato gnocchi to make famous Pesto Gnocchi, as a substitute for ragù for the ultimate veggie lasagne, and as a delicious seasoning in Genoese-style minestrone.

But Basil Pesto is great not only with first courses. You can make simple and delicious appetizer – pesto crostini – using fresh homemade pesto and a loaf of bread. A spoonful of pesto can also take your frittata to the next level.

For some more intriguing combinations, you can use Pesto Genovese to top pizzas, stuff chicken breasts, or spice up sandwiches. It also makes a delicious sauce for grilled veggies and fish.

How to Store Pesto

In the fridge: Basil Pesto will keep in the fridge for 3-4 days stored in an airtight container. Make sure to cover pesto with a layer of extra virgin olive oil to prevent oxidation (loosing color).

In the freezer: It’s possible to store your own homemade Pesto Genovese for winter. To do this fill small sized container with the quantity of pesto you usually use in your family. Rough estimate is 1 tbsp of pesto per serving + 1 extra tbsp for every 4 servings. I also love to freeze pesto in ice cube tray and once frozen store in the freezer in a zip-lock bag. This way you can defrost and as much or as little pesto as you need. Pesto will keep in the freezer for up to 6 months.

More Italian Pesto Recipes To Try

• Arugula Pesto – classic rocket salad pesto that pairs with everything!
• Pesto Alla Trapanese – Sicilian pesto with almonds and tomatoes – perfect for pasta
• Sun-Dried Tomato Pesto
• Zucchini Mint Pesto

Full Recipe

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Pesto Genovese {Recipe, Top Tips & Its Uses}

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Pesto Genovese is an iconic basil pesto sauce originated in Ligurian riviera. Discover the most delicius authentic recipe and its various uses!

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Prep Time10 minutes mins

Course: Pesto, Sauces

Cuisine: Italian

Servings: 6

Ingredients

• ▢ 2 packed cups basil (leaves only) , equivalent to 50 grams or 60 medium to large leaves
• ▢ 2 tbsp pine nuts , 20 grams
• ▢ 1 garlic clove
• ▢ ¼ cup Parmesan cheese , 25 grams
• ▢ 2 tbsp Pecorino cheese , 15 grams
• ▢ ¼ tsp salt
• ▢ 1/2 cup Extra virgin olive oil (a little more if needed) , equivalent to 125 ml or 100 grams
• ▢ 1-2 ice cubes

Instructions

Prepare Basil Leaves

• When making pesto it’s essential that your basil leaves are completely dry. There are a few ways how you can archive this.
• Wash basil quickly under cold running water an hour or more before making pesto. Shake off access water and place basil (still with stems) in glass with water (to avoid wilting) and let air dry. When ready to use pinch off all the leaves and discard the stems.

  See 2 more ways how you can prepare basil for pesto in the notes below.

Making Pesto In A Food Processor

• Cut garlic clove in half and remove the germ (core) if it has one.

  Place it in a food processor together with pine nuts and cheese.

  Pulse quickly until you get grainy texture. Make sure to scrape the bowl a few times. Don’t overpulse.
  1 garlic clove, ¼ cup Parmesan cheese, 2 tbsp Pecorino cheese, 2 tbsp pine nuts
• Add basil leaves, salt and oil. Pulse quickly scraping the sides of the bowl. Add 1-2 ice cubes or oil cubes that you froze in advance (see extra tips above the recipe).

  Pulse again until you get the creamy paste. Make sure to stop a few times to avoid over heating.

  Scrape the side of the bowl as/if needed to blend all ingredients together.
  2 packed cups basil (leaves only), ¼ tsp salt, 1/2 cup Extra virgin olive oil (a little more if needed), 1-2 ice cubes

Notes

Other ways to wash & dry basil for making pesto:

• If you don’t have time to let basil air-dry you can gently wipe the leaves with a damp cloth and than again with a paper towel.
• If you are using homegrown basil it’s best to wash it while it’s still on the plant. Let air dry, cut the basil just before using it (make sure basil is not in direct sunlight a few hours before cutting or it’ll fade fast).

How to Store Pesto

• In the fridge: Basil Pesto will keep in the fridge for 3-4 days stored in an airtight container. Make sure to cover pesto with a layer of extra virgin olive oil to prevent oxidation (loosing color).
• In the freezer: It’s possible to store your own homemade Pesto Genovese for winter. To do this fill small sized container with the quantity of pesto you usually use in your family. Rough estimate is 1 tbsp of pesto per serving + 1 extra tbsp for every 4 servings. I also love to freeze pesto in ice cube tray and once frozen store in the freezer in a zip-lock bag. This way you can defrost and as much or as little pesto as you need. Pesto will keep in the freezer for up to 6 months.

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Buon Appetito!