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
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
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.
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:
Pesto Pasta Salad – A make-ahead friendly salad for picnics, potlucks, or easy lunches.
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 Time15minutes
Total Time15minutes
Servings4
AutorElle
Ingredients
1cloveof garlic
pinchof sea salt
1,5cupsfresh basil leaves,Genovese basil or buy fresh at the market, not too strong (50 g)
2tablespoonspine nuts(30 g)
100mlextra virgin olive oil(use a mild, fruity oil)
30gPecorino cheese or Grana padano cheese, finely grated
70gParmigiano Reggiano cheese,finely grated
Method
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.
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.
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.
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.
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.
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Did you try this traditional Pesto Genovese recipe?
Did you try this traditional Pesto Genovese recipe?
