Classic Italian Basil Pesto (Pesto alla Genovese)

This classic Italian basil pesto with pine nuts is the only recipe you’ll ever need! My secrets? Chill your olive oil, use small Genovese basil leaves, and blend in batches. Makes ~ 1 cup.

I’ve always struggled with basil pesto. Sometimes it was black. Other times, it was too garlicky. And more often than not, my prized homegrown basil leaves tasted like licorice!

Curiosity lured me to the book Liguria by Laurel Evans, revealing clever tips and tricks I never knew before. For example: chilling the olive oil helps to keep the pesto bright green. Small basil leaves are better than the big ones.

While most pesto recipes are similar by nature, mine focuses on the importance of ingredient selection and method (wait until you read the tips!). Pesto is an art.

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My pesto alla Genovese is made from fresh basil, garlic, olive oil, and a blend of Parmesan and Pecorino cheese.

It comes together quickly in a blender or food processor. It will last up to 1 week in the fridge with a slick of olive oil on top. My Dad takes it a step further and floats a lemon slice to prevent browning (genius).

There are so many clever ways to use it. I make pesto pappardelle, toss it with homemade gnocchi, and spoon it over this sourdough bread recipe (grilled). It’s delicious with minestrone soup too.

Photo credit & styling: Melina Hammer 

Classic Italian Basil Pesto (Pesto alla Genovese)

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• Author: Emilie Raffa
• Prep Time: 5
• Total Time: 5 minutes
• Yield: 1 cup 1x
• Category: Pasta Sauce
• Method: No-Cook
• Cuisine: Italian
• Diet: Vegetarian

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Description

A simple, classic Italian Basil pesto recipe with pine nuts. It comes together quickly in the food processor or blender. Make sure to read the helpful tips to prevent oxidation! Recipe adapted (with changes) from Liguria by Laurel Evans.

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Ingredients

• 70 g (appx. 2 1/2 – 3 cups), small, basil leaves (see note)
• 1 fresh garlic clove, smashed and roughly chopped
• 3 tbsp. pine nuts
• 1/2 cup olive oil, divided, plus more as needed
• 6 tbsp. (packed) grated Parmesan cheese
• 2 tbsp. (packed) grated Pecorino cheese
• Pinch fine sea salt

Pesto Notes & Tips:

• For the basil: choose small, baby basil leaves (Genovese variety). This is key. Grab a few potted plants if you cannot find this basil in bunches. The leaves should be small and curl under. They are tender and delicious!
• For the olive oil: Light and delicate extra virgin olive oil is a must! Ligurian olive oil is excellent for pesto. It’s mild, fruity and it doesn’t overpower. Problem is, you won’t be able to find it in the store. Sub with a good-quality mild oil that’s not peppery or dark green in color (the flavor will be too strong, and the color will be too dark). I recommend: Lucini, California Olive Ranch and La Tourangelle.
• Blend the pesto in batches, per the recipe. Doing so, paired with chilling the food processor or blender bowl, blade and olive oil, helps to prevent the basil from bruising and turning black. You’ll also achieve the best texture and flavor.

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Instructions

Before you begin: Freeze the bowl and blade of your food processor (or blender) for 30 minutes. Refrigerate the olive oil for 30 minutes. This will prevent the basil from oxidizing.

1. Add the garlic, pine nuts and 2 tbsp. of oil to the food processor. Pulse a few times until minced. Scrape down the sides of the bowl.
2. Add the basil leaves and another 2 tbsp. of oil. Pulse until finely chopped. Add the cheeses.
3. With the machine running, slowly stream in the rest of the olive oil and blend until creamy. Scrape the pesto into a bowl.
4. Taste, and adjust seasoning with salt (if needed). Stir in more olive oil to loosen the texture (if needed). It shouldn’t look like a thick glob.  
5. To store: transfer pesto to a small jar. Top with a layer of olive oil to prevent browning. Refrigerate until ready to use. It should last up to 1 week.

Note: if serving pesto with pasta, thin the pesto with a little bit of the pasta cooking water first. Otherwise, it won’t coat the pasta correctly- it will be too thick.

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