What is the difference between pesto and Pesto Genovese?

While "pesto" is a general term for crushed sauces, the Pesto Genovese Recipe refers specifically to the classic basil-based pesto from Genoa, Italy. Other pesto variations, such as Sicilian pesto (which includes tomatoes) or arugula pesto, use different ingredients.

How to make traditional Genovese pesto?

An authentic Pesto Genovese Recipe is made by crushing fresh Genovese basil, garlic, pine nuts, Parmesan (or Pecorino), and extra virgin olive oil using a mortar and pestle . The key is to avoid overheating the basil, which can turn it bitter.

Which basil makes the best pesto?

For the best Pesto Genovese Recipe , use Genovese basil , which has small, tender leaves and a sweet, aromatic flavor. Sweet basil is a good substitute, but avoid strong-flavored varieties like Thai basil.

What is the most popular pesto in Italy?

The Pesto Genovese Recipe is the most famous and widely used pesto in Italy. While other regions have their own versions, such as Sicilian pesto with tomatoes or walnut pesto, Genovese pesto remains the classic and most beloved.

What kind of cheese is best for pesto?

Traditional Pesto Genovese Recipe uses Parmigiano Reggiano or Pecorino Romano . Parmesan provides a mild, nutty taste, while Pecorino adds a sharp, tangy kick. Many recipes use a combination of both for a balanced flavor.

Why is basil pesto so expensive?

The Pesto Genovese Recipe requires high-quality ingredients like fresh basil, extra virgin olive oil, pine nuts, and aged cheese—all of which can be expensive. Pine nuts and authentic Parmigiano Reggiano, in particular, contribute to the higher cost.

Pesto Genovese Recipe: The #1 Mistake & How to Fix It

Name: Pesto Genovese Recipe – The #1 Mistake & How to Fix It
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 2 cups fresh Genovese basil leaves; 1/2 cup extra virgin olive oil; 2 cloves garlic; 1/4 cup pine nuts; 1/2 cup grated Parmesan (or Pecorino Romano); 1/2 teaspoon salt

Ingredients

Scale

2 cups fresh Genovese basil leaves
1/2 cup extra virgin olive oil
2 cloves garlic
1/4 cup pine nuts
1/2 cup grated Parmesan (or Pecorino Romano)
1/2 teaspoon salt

Instructions

Crush garlic and salt in a mortar until it forms a paste.
Add pine nuts and grind them into the mixture.
Slowly add basil leaves, pressing gently to release natural flavors.
Mix in grated Parmesan, blending well.
Drizzle in olive oil gradually, stirring continuously until smooth.
Serve immediately or store properly to maintain freshness.

Notes

For best results, use a mortar and pestle to avoid overheating the basil, which can turn the pesto bitter.

Author: Emma
Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Sauce
Method: No-Cook
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 2 tbsp
Calories: 160
Sugar: 0g
Sodium: 150mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0.5g
Protein: 3g
Cholesterol: 5mg

Keywords: pesto, basil, Genovese, Italian, sauce