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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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

225 calories; protein 4.3g 9% DV; carbohydrates 1.4g 1% DV; fat 22.6g 35% DV; cholesterol 7.8mg 3% DV; sodium 125.1mg 5% DV. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 5 stars
12/15/2018
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 had seconds (some had a THIRD plate.) Read More
(1)
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/14/2018
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 had seconds (some had a THIRD plate.) Read More
(1)
Rating: 4 stars
07/02/2019
I used a food processor to blend everything. Does anyone know how much a bunch of basil equals in measurement? I don't know if I had enough leaves so the pesto had more oil than what I'm used to making. Read More
Rating: 5 stars
09/12/2017
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 sharing.:) Read More
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Rating: 5 stars
06/13/2019
Great recipe but I added 2 cups total parmesan cheese - I misread the recipe and saw 1/2c 1 1/2 c (not tablespoon!!) but it was fabulous!!! I will definitely make it again...and probably add the 2 c grated cheese too! Read More
Rating: 5 stars
11/18/2019
It is a great recipe. Easy to make. Will definitely make again. Read More
Rating: 5 stars
09/23/2018
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 really tasty. Everyone loved it at work. Read More
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Rating: 5 stars
08/18/2020
I made this exactly as instructed down to the chilling of the food processor container. The only exception I made was walnuts for pine nuts and only because I forgot to purchase some. I used fresh basil right off the vine from our garden for a dinner party that night and it was a huge hit!! This is a great recipe and even better with freshly grown basil Read More