Pesto alla Genovese (Classic Basil Pesto)
Local name: Pesto alla genovese
In short: Fresh basil blended with pine nuts, garlic, Parmigiano Reggiano and olive oil into a bright green sauce. Ready in 15 minutes. It takes about 15 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 275 kcal
Pesto comes from Genoa and the Ligurian coast, where basil grows with a delicate, sweet flavor. The classic sauce is made from basil leaves, pine nuts, garlic, Parmigiano Reggiano and olive oil, traditionally pounded in a marble mortar. A blender is faster and works fine if you keep things cold and blitz briefly, so the basil stays green and does not turn bitter. Toss it with pasta, spread it on bread or stir it into soup.
Instructions
- Chill the blender jar or food processor bowl and blade in the freezer for 10 minutes, so the basil does not heat up. Pick the basil leaves, wash them and dry them very well in a salad spinner or with a towel.
- Put the pine nuts, garlic and salt in the cold jar and pulse a few times until coarsely chopped.
- Add half the basil and half the oil and pulse in short bursts. Add the rest of the basil and the oil and pulse until a thick, slightly textured sauce forms, scraping the sides as needed.
- Stir in the Parmigiano Reggiano and pecorino by hand. Taste and add more salt if needed.
- To serve with pasta, loosen the pesto with a few spoonfuls of the hot pasta cooking water in a large bowl, add the drained pasta and toss. Do not heat the pesto in a pan.
Tips
- To store, put the pesto in a jar, press it down and cover the surface with a layer of olive oil. It keeps in the fridge for 5 days, or freeze it in ice cube trays for 3 months.
- Pine nuts can be replaced with blanched almonds, cashews or walnuts. Walnuts give a stronger, slightly bitter taste.
Questions and answers
Why does my pesto turn brown?
Basil darkens when it is bruised or exposed to air and heat. Keep the ingredients cold, blend briefly, and cover the surface of stored pesto with olive oil.
Can I make pesto without pine nuts?
Yes. Blanched almonds or cashews give a similar creamy result, and walnuts give a more robust flavor. Sunflower seeds work for a nut-free version.
How much pesto do I need for pasta?
About 3 to 4 tablespoons per 100 g (3.5 oz) of dried pasta. Always loosen it with a splash of the cooking water to coat the pasta evenly.
How long does it take to make Pesto alla Genovese (Classic Basil Pesto)?
About 15 min in total: 15 min of preparation and 0 min of cooking.
How many calories are in Pesto alla Genovese (Classic Basil Pesto)?
About 275 kcal per serving, with 6 g of protein, 2 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 275 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 2 g |
| Fat | 27 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 360 mg |
Estimated values, calculated from the ingredients.
