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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
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Prep Time 30 minutes
Total Time 30 minutes
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
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