Italian · Ligurian

Pesto Genovese

Name: Pesto Genovese
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 60 g fresh basil leaves washed and thoroughly dried; 1 garlic clove peeled; 30 g pine nuts; 0.5 tsp coarse sea salt; 50 g Parmigiano Reggiano finely grated; 20 g Pecorino finely grated; 100 ml extra virgin olive oil

Ligurian basil pesto made with a mortar

The classic Ligurian green sauce of basil, pine nuts, garlic, hard cheeses and extra virgin olive oil.

Jump to recipe

Prep20 minsCook0 minsServes4DifficultyEasy

Bright, satisfying and built for real life.

This recipe brings together the generous flavours of Italian and Ligurian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.

Ingredient notes & swaps

Use all Parmigiano if mild pecorino is unavailable.
A food processor can be used in short chilled pulses, though the texture will differ.

The recipe

Pesto Genovese

20 min prep0 min cook20 min total4 servings

Scale:

Ingredients

Pesto

60 g fresh basil leaves, washed and thoroughly dried
1 garlic clove, peeled
30 g pine nuts
½ tsp coarse sea salt
50 g Parmigiano Reggiano, finely grated
20 g Pecorino, finely grated
100 ml extra virgin olive oil

Method

1
Chill the mortar and pestle, then crush the garlic and salt to a smooth paste.
Set a timer: 3 minutes
2
Add the pine nuts and pound until creamy.
Set a timer: 3 minutes
3
Add the basil a handful at a time, grinding with a circular motion until bright green.
Set a timer: 8 minutes
4
Work in both cheeses, then stir in the olive oil gradually to make a thick sauce.
Set a timer: 6 minutes

Pesto Genovese belongs to Liguria. Its defining ingredients are basil, pine nuts, garlic, hard cheese, salt and extra virgin olive oil, traditionally worked in a marble mortar with a wooden pestle.

Storage

Cover the surface with olive oil and refrigerate for up to 3 days.

Freezing

Freeze without the cheese for up to 3 months, then stir in cheese after thawing.

Reheating

Do not heat directly; loosen with warm pasta water.

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