Savas Kitchen

  • Home
  • Recipe Index
  • By Category
    • Ukrainian
    • Breakfast
    • Lunch
    • Dinner
    • Sides Dishes
    • Soup
    • Sweet treats
  • About
  • Contact
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Subscribe
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Italian

    Pesto Alla Genovese (Italian Basil Pesto Recipe)

    Published: Jun 28, 2023 · Modified: Feb 20, 2024 by Nataliia

    Jump to Recipe

    Pesto alla Genovese is a traditional recipe for Italian basil pesto sauce made with a mortar and pestle. Toss it with pasta, make a sandwich, or dress a pasta salad - this aromatic sauce is both versatile and satisfying.

    Pesto alla genovese in a glass bowl garnished with green basil leaves.
    Jump to:
    • What is pesto alla Genovese
    • What you will need 
    • How to make pesto Genovese
    • Recipe tips
    • How to use pesto
    • Make ahead
    • Frequently asked questions
    • More Italian recipes
    • 📖 Recipe
    • 💬 Comments

    What is pesto alla Genovese

    Pesto alla Genovese is a traditional Italian sauce that originated in the city of Genoa, Northern Italy. Made with local fresh ingredients, it became a staple in Genovese cuisine and soon gained popularity in all over the world. 

    If you ever tried a real pesto in Italy, you know that the store-bought one only resembles the real sauce. Freshly made pesto is undeniably the best pesto you can have. 

    While making it, it will fill the air in your kitchen with so many aromas. Imagine, how it can transform your dish. 

     The word "pesto" comes from the Italian word "pastare", which means "to crush" or "to pound". That is why authentic pesto is made by crushing the ingredients using a mortar and pestle into a flavorful and vibrant paste. 

    This type of pesto will be smooth and creamy, yet slightly coarse. The crushing process releases the oils and flavors from basil, pine nuts, and garlic without damaging the volatile compounds of basil.

    Grinding also breaks down the cell walls of the ingredients gradually, resulting in a well-balanced flavor profile. 

    That's why, if you are making it in a blender or a food processor, it is important not to over-blend it, as it can make the sauce too watery, thin, and less flavorful. 

     So if you have a marble mortar and pestle, it's time to put this tool to work. But do not worry if you do not have the mortar, food processor or blender works too.

    I recently used my food processor to make this quick lemon and basil pesto recipe and it turned out very delicious (much better than any jarred one).

    What you will need 

    You can find the ingredients' quantities in the recipe card below.

    Ingredients

    • Fresh Basil - As a main ingredient, basil should be fresh without any brown spots. If you are in Italy, Genovese basil is the one to use. But any other type of basil works great too.
    • Pine nuts - European pine nuts are used in Italy, they have a specific flavor profile. You can find them at any grocery store in the US. Pine nuts add creaminess and sweetness to the sauce.
    • Hard cheese - Parmigiano Reggiano cheese, Grana Padano cheese, or Pecorino Sardo cheese( sheep's milk cheese) are the best ones to make a true Italian pesto. You can also use the popular in the United States grated Parmesan cheese instead. 
    • Extra virgin olive oil - it serves as a binder and flavor enhancer. the quality of olive oil matters. Use a good quality extra virgin olive oil.
    • Sea Salt - crushed with garlic at the beginning and can be adjusted to taste at the end. 
    Recipe ingredients and mortar and pestle on a white background.

    Equipment 

    As I explained above, they use mortar and pestle in Italy to make an authentic Pesto alla Genovese. I have a ceramic one and while it does the job, crushing basil leaves without chopping them first is not very easy. 

    If you have a large marble or granite mortar (the best ones to make pesto), no need to chop the leaves, as it does the job much faster. 

    Alternatively, you can use a food processor or a blender to make pesto. 

    You can even make it with a knife. Simply chop the ingredients very finely with the knife and then use the flat side of the blade to smash them for oil to get released. It won't be very fine and smooth, but will still taste amazing and better than any other store-bought pesto.

    How to make pesto Genovese

    Pick the basil leaves off the stems. Rinse them well under cold water and part dry with a towel. Thick stems are very fibrous and it will be hard to turn them into a smooth paste with the mortar. You can compost the stems instead of throwing them away. 

    Lose basil leaves drying on a paper towels.

    Roll and chop the basil leaves finely, if you are using the small ceramic mortar. This will expedite the process.

    Finely chopped basil leaves on a cutting board.
    Chopping the basil leaves before crushing them will expedite and simplify the process.

    First, add two garlic cloves and a generous pinch of salt to the mortar. Smash them into the paste using the pestle. 

    Two garlic cloves in a mortar with a wooden container with salt and pestle on the side.

    Now, add pine nuts. Grind them with the garlic into a thick paste, similar to the peanut butter.

    Crushed into paste garlic and salt in a mortar with pestle in it.

    Start adding chopped basil (or whole leaves), one handful at a time. Grind and crush the leaves until they break down and release the flavorful oils.

    Chopped basil leaves added to the mortar.

    Repeat with the rest of the basil. Your kitchen will start to smell so good by now.

    Basil leaves pounded into paste with a pestle.

    Incorporate grated Parmigiano-Reggiano into the mortar and mix it in using a circular motion with the rest of the ingredients. 

    Grated Parmesan added to the basil.

    As you continue siring, gradually drizzle in the olive oil until the sauce reaches the right consistency.

    Olive poured into the pesto.

    Taste the pesto and add more salt if needed.

    Crushed basil pesto in a white mortar with a pestle next to it.

    Recipe tips

    • Use fresh basil leaves, make sure there is no brown spot in the leaves and the herb is fragrant.
    • If you do not have pine nuts, use walnuts instead.
    • Get a quality extra virgin olive oil, it can be pricey but so worth it. I always keep one to use only for sauces and salads. 

    How to use pesto

    My favorite way to use a freshly made pesto is to toss it with al dente linguine pasta or potato gnocchi, adding a generous sprinkling of freshly grated Parmigiano-Regginano cheese on top.

    Spread it on slices of crusty bread and top it with slices of fresh, juicy tomatoes for a fun bruschetta idea. 

    You can also use pesto as a dressing for pasta or vegetable salads.

    ​

    Make ahead

    When stored properly, pesto will last in the fridge for up to 5 days. Keep it in an air-tight container or a jar. You can add a thin layer of extra virgin olive oil to preserve the color and freshness. 

    Frequently asked questions

    Can I freeze homemade pesto?

    Yes, you can freeze pesto. Transfer it into a freezer-safe jar or ice cube tray, leaving some space for expansion. Freeze pesto for up to 3 months. You can thaw it overnight in the fridge or add it directly to a hot dish.

    How to prevent pesto from darkening?

    To prevent the pesto from darkening, blanch the leaves before making the sauce, and store it in an airtight container. You can also add some lemon juice or e layer of olive oil on top to prevent it from oxidation.

    How to store fresh basil leaves?

    Keep the fresh basil at room temperature in a jar filled with water, just like a flower bouquet. Refrigerating can cause leaves to wilt and turn black. 

    More Italian recipes

    • Italian Bolognese sauce
    • Risotto with fennel
    • Italian lentils and pasta

    📖 Recipe

    Pesto alla genovese in a glass bowl garnished with green basil leaves.

    Pesto Alla Genovese (Italian Basil Pesto Recipe)

    Nataliia
    Pesto alla Genovese is a traditional recipe for Italian basil pesto sauce made with a mortar and pestle. Toss is with pasta, make a sandwich or add it to the salad - this aromatic sauce is both versatile and satisfying.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Total Time 30 minutes mins
    Course Main Course, Side Dish
    Cuisine Italian
    Servings 4
    Calories 177 kcal

    Equipment

    • 1 mortar and pestle *see notes
    • 1 Measuring Cup
    • measuring spoons

    Ingredients
      

    • 4 oz (about 1 cup) lose basil leaves, packed
    • ⅓ cup grated Parmigiano Reggiano
    • 2 Tablespoons pine nuts (or walnuts)
    • 2 garlic cloves
    • ¼ cup extra virgin olive oil
    • ¼ teaspoon salt, to taste

    Instructions
     

    • Separate the basil leaves from the stems and rinse them well. Pat dry the leaves gently using a clean kitchen towel.
    • Chop the basil finely before adding to the mortar, for less work (especially if you are using a small ceramic mortar).
    • Start by crushing 2 garlic cloves and ¼ teaspoons of salt into a paste with the mortar and pestle.
    • Add 2 tablespoon pine nuts to the mortar and continue grinding and crushing them until the paste formed similar to peanut butter.
    • Start adding chopped basil to the mortar in batches, a small handful at a time. Grind, smear and crush the leaves until the break down and release the flavorful oils. Repeat with the rest of the basil.
    • Add ⅓ cup grated parmigiano reggiano to the mortar and mix it in using circular motion with the rest of the ingredients.
    • Slowly pour in the olive oil while continuously grinding and stirring the sauce until it becomes one consistency. Taste pesto and add more salt if needed.
    • Transfer pesto into an air-tight jar or toss it with a fresh pasta.

    Notes

    Mortar and pestle: if you do not have it, you can use a food processor, blender or simply chop the ingredients finely using a sharp knife. The blade of the knife can also be used to smash the garlic and pine nuts into a paste.
    Quantities: you can adjust the amount of each ingredient to your liking, no need to be very strict with measurements.
    Serving size: this amount of pesto is enough for about 8 oz of spaghetti (about ½ pack). You can press 2x above the ingredients in this recipe card to double the recipe.
    All nutrition facts are only estimate and should be used for information purposes only.

    Nutrition

    Serving: 1TablespoonCalories: 177kcalCarbohydrates: 1.4gProtein: 2.8gFat: 18.4gSaturated Fat: 3.4gPolyunsaturated Fat: 2.9gMonounsaturated Fat: 10.6gCholesterol: 6mgSodium: 265mgPotassium: 55.4mgFiber: 0.3gSugar: 0.2g
    Keyword pesto alla genoese
    Tried this recipe?Let us know how it was!

    More Italian

    • Thin roasted fennel slices with golden brown Parmesan on top served on a white dish.
      Roasted Fennel With Parmesan
    • Close-up view of a cooked round piece of meat on a fork. There is a blurred background of a white bowl with the rest of the food.
      Air Fryer Chicken Meatballs
    • Ditalini pasta and green peas dish with grated Parmesan on top in a white bowl.
      Pasta e Piselli (Italian Pasta and Peas Recipe)
    • Baked Rigatoni pasta with tomato meat sauce on a white plate garnished with fresh basil leaves.
      Rigatoni Al Forno (Baked Rigatoni)

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Sava's kitchen female author wearing an apron standing in the kitchen.

    Hi, I'm Nataliia, a mom from Ukraine living in the U.S. I share cozy, family-friendly recipes that taste like home, no matter where you are. I hope these recipes end up in your family’s recipe box someday.

    More about Nataliia →

    Popular

    • Braised red cabbage served on a plate.
      Slow-Braised Red Cabbage (German-Style With Apples And Vinegar)

    • Ukrainian banosh cornmeal porridge served with fried pork belly pieces and crumbled cheese in a white bowl.
      Banosh (Ukrainian Cornmeal Porridge with Pork Belly and Cheese)

    • Lentil soup with chunky vegetables is served in a white bowl and topped with fresh green herbs.
      Lentil Soup Without Tomatoes

    • Sliced cooked steak with slightly pink center on a cutting board, garnished with with a fresh sprig of rosemary.
      Juicy Air Fryer Frozen Steak

    Footer

    ↑ back to top

    Sava's Kitchen

    • Privacy Policy
    • Terms and Conditions
    • Accessibility Statement
    • Contact
    • About

    Copyright © 2025 SAVA'S KITCHEN

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.