Basilikum-Pesto-alla-Genovese-Rezept

Authentic Pesto Genovese is a vibrant, no-cook basil pesto sauce made with just a handful of simple ingredients—fresh basil, pine nuts, olive oil, garlic, and aged Italian cheese. This traditional Ligurian sauce is your go-to for quick dinners or elevating your favourite pasta dishes with bold, herbaceous flavour. And the best part? It comes together in just 15 minutes.

Classic Basil Pesto Genovese: Ingredients at a Glance

To make this traditional Pesto alla Genovese recipe, you’ll only need a few fresh ingredients—and the quality makes all the difference.

  • Fresh basil leaves – Genovese basil is ideal; sweet, tender and aromatic. Can’t find it? Use the best basil you can source—or even better, grow your own for the freshest, most flavourful results.
  • Extra virgin olive oil – Choose a mild variety for a balanced flavour
  • Parmigiano Reggiano + Pecorino – Adds salty, umami depth
  • Pine nuts – Lightly toast if you want extra nutty richness
  • Garlic – Raw garlic gives a punchy kick
  • Coarse sea salt – Enhances the basil and cheese
Basilikum Pesto vorbereiten Schritt für Schritt mit eine Küchenmaschine

How to Make Authentic Italian Basil Pesto (Pesto Genovese)

Making real Pesto Genovese at home couldn’t be easier. A food processor gets the job done in minutes. Just remember, with something this fresh, gentle handling is key.

1) Prep the basil.

Gently wash and pat dry completely. Let air dry on a clean towel to remove all moisture. Any moisture left on the leaves can cause oxidation, resulting in a darker, less vibrant pesto.

2) Make the base.

Add basil, olive oil, garlic, pine nuts and a pinch of salt to the food processor. Blend briefly until just combined.

3) Add cheese.

Add grated Parmesan and Pecorino, then pulse a few times until a thick, coarse paste forms. Tip: To keep that pesto bright green and full of fresh flavour, avoid overheating. Blend using short pulses, stopping often to prevent friction heat from building up.

4) Adjust texture.

If needed, add a little more olive oil and pulse to your desired consistency. It should be thick but just pourable. Taste and season.

Exact measurements are below in the printable recipe card.

Basilikum Pesto alla Genovese Rezept aus frischem Basilikum, Knoblauch, Pinienkernen, Meersalz, bestem Olivenöl und zwei Sorten Hartkäse (Pecorino und Parmesan) mit Pasta

More Delicious Ways to Use or Make Pesto

Now that you’ve mastered authentic Pesto Genovese, why not explore even more ways to enjoy it, or try a new pesto twist altogether?

How to use basil pesto:

Basilikum Pesto alla Genovese Rezept aus frischem Basilikum, Knoblauch, Pinienkernen, Meersalz, bestem Olivenöl und zwei Sorten Hartkäse (Pecorino und Parmesan) mit Pasta

Creative pesto recipes to try:

  • Lacinato Kale Pesto – Hearty and nourishing with a deep green flavour.
  • Lemon Balm Pesto – Bright and citrusy, this one’s perfect for summer vegetables or grilled chicken.
Pesto Genovese Pasta
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Pesto Genovese (Authentic Italian Basil Pesto)

Pesto Genovese Pasta. On a cold day, forget a salad, let’s go for something a little more heartwarming and satisfying? Makes sauce for 400 g of pasta.

Course Sauce
Category Italian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Autor Elle

Ingredients

  • 1 clove of garlic
  • pinch of sea salt
  • 1,5 cups fresh basil leaves, Genovese basil or buy fresh at the market, not too strong (50 g)
  • 2 tablespoons pine nuts (30 g)
  • 100 ml extra virgin olive oil (use a mild, fruity oil)
  • 30 g Pecorino cheese or Grana padano cheese, finely grated
  • 70 g Parmigiano Reggiano cheese, finely grated

Method

  1. Prep the basil: Gently wash and pat completely dry. If using a salad spinner, let the basil sit briefly on a clean dish towel or paper towel to remove any remaining surface moisture before making pesto.

  2. Food Processor Method: Place the basil, olive oil, garlic, pine nuts, and a pinch of salt in a food processor. Blend briefly on medium speed until roughly combined. Add the grated Parmesan and Pecorino, then pulse a few times until a coarse, thick paste forms. Avoid over-processing — the pesto should be slightly textured, not completely smooth.

    If needed, add a little more olive oil and pulse again until you reach your preferred consistency. The pesto should be thick, but just barely pourable. Taste and adjust seasoning as needed.

  3. Mortar & Pestle Method (Traditional): Finely crush the garlic and salt in the mortar. Add the pine nuts and continue to grind until smooth. Add the basil leaves gradually, one handful at a time, pounding them into a paste. Stir in the grated cheeses, then drizzle in some olive oil. Continue mixing and pounding until you achieve a fine, smooth, and creamy sauce.

  4. Serving suggestion:Trofie and trenette are the traditional pasta choices in Liguria, but linguine or al dente spaghetti also pair beautifully with this sauce.

    Important: Never cook pesto — always stir it into freshly drained, warm pasta off the heat to preserve its vibrant flavour and colour.

  5. Enjoy!

Notes

  • Shelf Life: Stored in an airtight container and covered with a thin layer of olive oil, pesto will keep in the fridge for about 2–3 days. For longer storage, freeze it in small portions (ice cube trays work perfectly).
  • Serving Suggestion: In Liguria, pesto is traditionally served with Trofie or Linguine, often alongside potatoes and green beans—a classic combination that pairs beautifully.
  • Pasta Tip: Add a halved potato to the pasta water while cooking. The extra starch helps the pesto cling better to the noodles.
  • How to Use Pesto Properly: Never cook pesto! Always stir it into the warm, drained pasta just before serving. For the best texture and flavour, mix it with a bit of pasta cooking water until smooth. This keeps the colour vibrant and the taste fresh.
  • Olive Oil: Use a mild, fruity extra virgin olive oil—ideally from Liguria—to enhance the flavour without overpowering the delicate basil.
  • Lighter Option: For a milder, lower-calorie version, simply reduce the amount of Parmesan by half.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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5 from 1 vote (1 rating without comment)

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