Authentic Italian Pesto Genovese (Basil pesto) is a gloriously simple, fresh sauce that makes a delicious pasta sauce, condiment, or dip.

Try a twist on this classic: Fresh Arugula Walnut Pesto (vegan recipe). 

Pesto! Pesto! Presto! Let’s make easy and authentic pesto, presto (soon)! This is our family’s authentic pesto recipe. As soon as all the ingredients come together, the smell is captivating and, for me, nostalgic. I could eat this by the spoonful!

Best Basil Pesto Genovese

I love pesto alla genovese (Italian basil pesto) on warm fresh bread, hot  pasta, sauce for green beans, or on top of vine ripe summer tomatoes and fresh mozzarella.

Authentic Italian style pesto is a thick, green sauce that tastes bright and herby from the basil, and salty and rich from the cheeses and pine nuts.

It should be garlicky (but not too much garlic to overpower the fresh basil), with a pleasant fresh taste from a good quality olive oil.

Homemade pesto is one of our family favorites! If you have loads of basil from your fresh basil plants, you need this simple recipe!

Simple Basil Pesto Ingredients 

Simple ingredients for an easy sauce. 

• Fresh basil leaves
• Extra virgin olive oil 
• Garlic
• Pine nuts
• Parmigiano Reggiano cheese (fiore sardo- if you can find it)
• Pecorino cheese (pecorino romano or pecorino sardo)
• Sea salt 

Quantities in recipe card. 

How to Make Pesto Genovese (Basil Pesto)

To make pesto the traditional way using a marble mortar and wooden pestle.

1. Crush the garlic cloves using a mortar and pestle. Add the pine nuts and crush with the garlic. Gradually add the basil leaves, making a circular motion with the pestle, until a smooth paste forms. You can make it a little coarser if you prefer. 
2. Using a wooden spoon, mix in the freshly grated Parmigiano-Reggiano and pecorino Romano cheeses. Stir in the olive oil until the pesto is blended.

To save time, I use a blender or food processor to make my pesto. It is easy, and I find that more people have blenders than a mortar and pestle. Do as you please and what you have at home! The more important part is the right ratios and simple ingredients! 

How to Make Pesto in a Blender (steps and photos)

Making pesto in a blender is easy!

TOP TIP: Freeze the blade! A trick to avoid the risk of the heat produced by the food processor spoiling the pesto flavor is best to put the removable parts of the processor or the blender in the freezer for 20 minutes before using it.

Place all ingredients at the same time (except pine nuts and parmigiano). In order to reduce the amount of time, the leaves are in contact with the blades (causing browning and spoiling flavor).

Pulse at the maximum speed; if you work fast, you’ll get a great pesto.

It’s helpful to stop the processor three or four times to scrape the pesto from the sides with a spatula.

Storage

How long does Pesto last in the fridge?

Store pesto in jars or airtight containers or sealed glass jars in the refrigerator for about one week.

I add a final layer of olive oil to seal the top and act as a natural sealer before putting a secure lid on top. 

Can you Freeze Pesto?

Yes! You can freeze homemade pesto. I like to freeze them in an ice tray. Start by placing pesto in clean ice cube tray containers and freezing them.

After a couple of hours, the pesto cubes will be frozen, pop them out and store them in a freezer-safe bag. You can keep the cubes in the freezer for up to 6 months.  Pesto may also be frozen in small jars or plastic containers for up to 9-12 months.

History of Pesto Genovese

Pesto is a sauce originating in Genoa, which is located in the northern region of Italy. It originated around the 16th century and traditionally consists of crushed garlic, basil, and pine nuts blended with Parmigiano or parmesean cheese and olive oil.

The Italian word pesto: pestare, means to pound, or to crush. Pesto was originally prepared with a marble mortar and wooden pestle. 

The ingredients were not exactly pounded or crushed, but they were incorporated by making a circular motion using the pestle in the mortar. Now, you can make pesto in many different ways using other tools, such as a blender. 

Trofie Pasta with Homemade Basil Pesto 

Trofie (TROH-fee). This short, tapered, twisted pasta from Genoa pairs well with pesto and other simple sauces. Trofie pasta is a short, twisted, traditionally fresh pasta from the north-western Italian region of Liguria.

They were apparently invented in a town on the eastern Ligurian Riviera called Recco near Genova, which is also famous for focaccia. See my focaccia recipe here! I remember when I visited Cinque Terra, Italy in my 20’s. I ate homemade trofie al pesto with a group of my girlfriends as we looked out over the Mediterranean Sea.

The delicious flavors and the salty sea air is a memory I treasure today. This authentic Italian pesto recipe brings a taste of Italia to your table!

Serving Suggestion for Basil Pesto

Serve pesto with vine-ripe tomatoes and fresh mozzarella cheese. It will look like the Italian flag on a plate! It’s also great on sandwiches, panini and so much more!

From my Cucina to Your Table. Mangia! (Eat!)

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FAQ’s

The most delicious and authentic Pesto Genovese recipe. If you make it and love it don’t forget to leave a review and star rating. I love to connect with all of you!

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