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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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Ingredients

20 m servings 225
Original recipe yields 6 servings

Directions

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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.

Footnotes

  • 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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Reviews

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Just made it to taste, didn't even measure anything. Pesto is SUPER easy to make and delicious. Added to spaghetti noodles and some blackened chicken to make an awesome pasta dinner. Everyone ha...

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...