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Pesto Genovese (Authentic Italian Basil Pesto)

Rated as 5 out of 5 Stars

"An authentic Genoese pesto. It's straight from Italy and you won't find a better recipe! This calls for a spoonful of pecorino cheese, but you could also use all Parmesan in a pinch. To store in fridge for up to 1 month: place pesto in a jar, cover with olive oil, and top with a lid."
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20 m servings 225
Original recipe yields 6 servings


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  1. Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
  2. Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.


  • Cook's Note:
  • If you don't have a mortar and pestle, you can also use a food processor or blender. Chill the blade and container in the fridge for 1 hour and then process in pulses to avoid heating the pesto mixture. Add the basil, pine nuts, and garlic in 3 batches, then follow with the cheese and oil as above.

Nutrition Facts

Per Serving: 225 calories; 22.6 1.4 4.3 8 125 Full nutrition

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Very good pesto. I have so much basil in my garden I will have to make at least 25 more batches before it's over. I did add a small amount of spinach to add a little more color and it was reall...

Delicious! LOVED the combo of the Parmesan and Romano. I used my food processor for this. One of my favorite ways to use fresh basil from the garden. A keeper, for sure~YUM!!!! Thanks for sharin...