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Pesto Genovese Recipe with a creamy texture in a rustic glass bowl, garnished with fresh basil

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

A classic Italian sauce from Liguria, rich with fresh basil, garlic, pine nuts, Parmesan, and extra virgin olive oil.

  • Total Time: 15 minutes
  • Yield: 1 cup 1x

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

  1. Crush garlic and salt in a mortar until it forms a paste.
  2. Add pine nuts and grind them into the mixture.
  3. Slowly add basil leaves, pressing gently to release natural flavors.
  4. Mix in grated Parmesan, blending well.
  5. Drizzle in olive oil gradually, stirring continuously until smooth.
  6. 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