Pesto Genovese is the authentic Italian basil pesto from Liguria, made with a few simple but carefully selected ingredients: Genovese basil DOP, extra virgin olive oil, Parmigiano Reggiano, Pecorino Fiore Sardo, pine nuts, garlic, and salt.
This traditional uncooked sauce, also known as Pesto alla Genovese, is one of the most famous recipes of Ligurian cuisine and one of the most loved Italian sauces in the world. Its fresh, fragrant flavor comes from the quality of the ingredients and from the way they are combined, traditionally using a marble mortar and wooden pestle.
The recipe we share here follows the official guidelines of the Consorzio del Pesto Genovese, which defines the traditional ingredients and their origins. We know that finding every original ingredient can be difficult outside Italy, but to make a truly authentic Pesto Genovese recipe, it’s best to stay as close as possible to the traditional version.
For this reason, this recipe does not include non-traditional ingredients such as ricotta, cashews, seed oil, or lemon juice. If you cannot find Genovese basil, use the freshest and most delicate basil available, or grow your own basil at home for the best flavor.
Now let’s see how to make homemade Pesto Genovese step by step, with all the tips to keep it fresh, fragrant, and beautifully green.
Jump to:
- What Is Pesto Genovese?
- Ingredients for Authentic Pesto alla Genovese
- How to Make Pesto Genovese
- Traditional Mortar Method vs Food Processor Method
- How to Keep Pesto Bright Green
- How to Use Pesto Genovese with Pasta
- How to Store and Freeze Pesto Genovese
- Tips for the Best Italian Basil Pesto
- History and Origins of Pesto alla Genovese
- More Italian Recipes with Pesto
- Pesto Genovese FAQ
- Recipe Card
What Is Pesto Genovese?
Pesto Genovese, also called Pesto alla Genovese, is the traditional basil pesto from Genoa and the Liguria region in northern Italy. It is a fresh, uncooked sauce made by crushing basil, pine nuts, garlic, cheese, olive oil, and salt into a creamy, fragrant mixture.
The word “pesto” comes from the Italian verb pestare, which means “to pound” or “to crush.” This refers to the traditional method of making pesto with a marble mortar and a wooden pestle, rather than cooking the ingredients.
Today, the word pesto is often used for many different sauces made with herbs, nuts, or vegetables. But authentic Pesto Genovese is a specific Ligurian recipe, made with basil and a precise combination of traditional ingredients.
Ingredients for Authentic Pesto alla Genovese
Prep Time: 15 Min | Cook Time: 0 Min | Servings: 6
To make authentic Pesto Genovese, you need only a few high-quality ingredients. Since this is a raw sauce, their freshness and flavor are essential.
- 50 g fresh basil leaves (about 60–65 small leaves), preferably Genovese basil DOP
- 120 ml (½ cup) extra virgin olive oil, preferably a mild Ligurian extra virgin olive oil.
- 70 g (about ¾ cup) Parmigiano Reggiano, finely grated
- 30 g (about ⅓ cup) Pecorino Fiore Sardo, finely grated
- 1–2 garlic cloves, depending on size and taste
- 15 g (about 2 tablespoons) pine nuts
- 4-5 grains coarse salt
For keeping the basil green:
- Ice, to quickly chill the basil leaves before making the pesto
How to Make Pesto Genovese
Step 1) - Prepare the food processor and basil leaves. To help keep your Pesto Genovese bright green, place the bowl and blades of your food processor in the refrigerator for about 10 minutes before starting.
Meanwhile, gently wash the basil leaves under cold running water. Then place them in a bowl with ice water for 3–4 minutes. This simple step helps preserve the fresh green color of the basil and reduces oxidation.
Step 2) - Dry the basil very well. Drain the basil leaves and pat them completely dry with a clean kitchen towel or paper towels. This is very important: wet basil can oxidize more quickly and make the pesto darker.
Place the dried basil leaves in the chilled food processor. Add the garlic, pine nuts, and Parmigiano Reggiano.
Step 3) - Blend in short pulses. Pulse the ingredients for a few seconds at a time, stopping often to avoid overheating the basil. Then add the coarse salt and grated Pecorino Fiore Sardo.
Continue pulsing briefly, just until the ingredients are finely chopped and start to come together.
Add the olive oil. Pour in the extra virgin olive oil a little at a time while blending at low speed or pulsing briefly. Stop as soon as you get a creamy, smooth, and bright green pesto.
Do not overblend the pesto. Too much heat from the food processor can darken the basil and change the fresh flavor of the sauce.
Step 4) - Adjust the texture before serving. If the Pesto Genovese is too thick, add 1–2 tablespoons of pasta cooking water before mixing it with pasta. This makes the pesto smoother and helps it coat the pasta evenly.
Pesto Genovese is perfect with trofie, trenette, linguine, or potato gnocchi. It's also delicious spread on toasted bread for a simple Italian appetizer.
Traditional Mortar Method vs Food Processor Method
Traditionally, authentic Pesto Genovese is made with a marble mortar and a wooden pestle. This is the best method for preserving the fresh aroma of the basil and creating a creamy texture without overheating the leaves.
The food processor method is faster and more practical for everyday cooking, but the mortar and pestle remain the traditional way to make real Pesto alla Genovese.
To make Pesto Genovese with a mortar and pestle, place the peeled garlic cloves in the marble mortar with the coarse salt. Crush them with the pestle until you get a smooth paste.
Add the pine nuts and continue pounding until the mixture becomes slightly creamy but still a little coarse.
Now add the basil leaves a few at a time. Press and rotate the pestle gently against the sides of the mortar, rather than pounding too hard. This helps release the basil’s essential oils without heating or bruising the leaves.
When the basil is well crushed, add the grated Parmigiano Reggiano and Pecorino Fiore Sardo. Mix until the cheeses are fully incorporated.
Finally, drizzle in the extra virgin olive oil a little at a time, stirring gently with the pestle until the pesto becomes creamy and homogeneous.
This method takes more time and patience than using a food processor, but it gives Pesto Genovese its most authentic texture, aroma, and flavor.
How to Keep Pesto Bright Green
One of the most common problems when making Pesto Genovese at home is that the basil can oxidize and turn dark. This usually happens when the basil leaves are wet, bruised, exposed to too much air, or overheated during blending.
To keep your pesto bright green, always start with very fresh basil leaves and wash them gently in cold water. Then place them in a bowl with ice water for 3–4 minutes. Dry them extremely well with a clean kitchen towel or paper towels. Any excess water can make the pesto darker and affect its texture.
If you are using a food processor, chill the bowl and blades before starting and blend the ingredients in short pulses. Avoid blending for too long, as the heat from the blades can darken the basil and change its fresh flavor.
Finally, once the pesto is ready, cover the surface with a thin layer of extra virgin olive oil before storing it. This protects the pesto from air and helps keep its beautiful green color for longer.
How to Use Pesto Genovese with Pasta
Pesto Genovese should never be cooked. To enjoy its fresh basil aroma and creamy texture, always add it to the pasta away from the heat.
Cook the pasta in plenty of salted boiling water, then drain it al dente, keeping some of the pasta cooking water aside. Place the pesto in a large bowl and dilute it with 1–2 tablespoons of hot pasta water. This makes the sauce smoother and helps it coat the pasta evenly.
Add the drained pasta to the bowl and mix well until every piece is coated with the pesto. If needed, add a little more pasta water, one tablespoon at a time, until you get a creamy consistency.
In Liguria, Pesto Genovese is traditionally served with trofie or trenette. If you want to try one of the most classic combinations, take a look at our trofie al pesto recipe.
Another traditional Ligurian version is trenette al pesto with potatoes and green beans, where the vegetables are cooked together with the pasta and then tossed with the pesto.
Pesto is also excellent with linguine, spaghetti, potato gnocchi, lasagna, or even spread on toasted bread for a simple appetizer.
How to Store and Freeze Pesto Genovese
To store Pesto Genovese properly and keep its fresh flavor and bright green color, transfer it to an airtight glass jar or container and keep it in the refrigerator for up to 2–3 days.
Before closing the jar, cover the surface of the pesto with a thin layer of extra virgin olive oil. This helps protect it from air, prevents oxidation, and keeps the basil from turning dark.
For longer storage, you can freeze Pesto Genovese in small portions. Use small glass jars, freezer-safe containers, or an ice cube tray, so you can thaw only the amount you need.
When ready to use, let the pesto thaw slowly in the refrigerator or at room temperature. Do not microwave it or heat it directly, as heat can change its fresh flavor and darken its color.
Before serving, stir the pesto well and, if needed, add a drizzle of fresh extra virgin olive oil or a spoonful of pasta cooking water to restore its creamy texture.
Tips for the Best Italian Basil Pesto
To make the best authentic Pesto alla Genovese, the quality of the ingredients and the way you handle the basil are essential.
Use fresh Genovese basil: The best pesto is made with Genovese basil DOP, known for its small, delicate leaves and intense aroma. If you cannot find it, choose fresh sweet basil.
Keep the basil cold: Heat can darken the basil and change its fresh flavor. Use ice water to refresh the leaves and, if using a food processor, chill the bowl and blades before starting.
Dry the basil thoroughly: After washing, pat the basil leaves completely dry with a clean kitchen towel or paper towels. Excess water can make the pesto darker and dilute its flavor.
Use the right cheese combination: Traditional Pesto Genovese is made with Parmigiano Reggiano and Pecorino Fiore Sardo. This combination gives the pesto a balanced flavor: savory, aromatic, and slightly tangy.
Choose a mild extra virgin olive oil: A delicate, fruity extra virgin olive oil is ideal. Avoid oils that are too bitter or peppery, as they can overpower the fresh basil flavor.
Blend gently and briefly: If using a food processor, blend at low speed and in short pulses. This prevents the basil from overheating and helps keep the pesto creamy and bright green.
With these simple tips, your homemade Pesto Genovese will have an authentic flavor, a creamy texture, and a fresh basil aroma, just like the traditional pesto from Liguria.
History and Origins of Pesto alla Genovese
The history of Pesto alla Genovese is closely linked to Genoa, Liguria, and the ancient tradition of crushing herbs, garlic, and other ingredients in a mortar.
The word “pesto” comes from the Italian verb pestare, which means “to pound” or “to crush.” This refers to the traditional method of preparing the sauce with a marble mortar and a wooden pestle.
Although basil sauces have older roots in Ligurian cooking, the first written recipe for Pesto Genovese is generally traced back to 1863, in Giovanni Battista Ratto’s book La Cuciniera Genovese. This early version already described a sauce made with basil and garlic, crushed together and used to season pasta.
Pesto may also be connected to older Mediterranean preparations, such as agliata, a garlic-based sauce popular in medieval Liguria, and moretum, an ancient Roman mixture of herbs, cheese, garlic, and oil crushed in a mortar.
There are also legends surrounding the birth of pesto. One of them tells of a monk from the area of Prà, near Genoa, who crushed basil and herbs in a mortar, much as medicinal herbs were once prepared.
Whatever its exact origins, Pesto Genovese became one of the most iconic recipes of Ligurian cuisine. Today, it is known all over the world for its fresh basil aroma, creamy texture, and deep connection to the culinary traditions of Genoa and Liguria.
More Italian Recipes with Pesto
If you love the fresh flavor of Pesto Genovese, here are some other Italian recipes where this fragrant basil sauce is the star.
- Ligurian Lasagna with Pesto, Green Beans and Potatoes: A traditional baked pasta dish from Liguria, made with layers of pasta, creamy béchamel, pesto, potatoes, and green beans.
- Italian Shrimp Tartare Pasta with Pesto and Lemon: A fresh and elegant seafood pasta recipe, perfect for summer. The pesto adds aroma and creaminess, while the lemon gives a bright, refreshing note.
- Angel Hair with Pesto and Cherry Tomatoes: A quick and easy pasta recipe with basil pesto and sweet cherry tomatoes, ideal for a light lunch or a simple weeknight dinner.
Pesto Genovese FAQ
“Pesto” is a general term that can refer to many sauces made by crushing or blending ingredients together. Pesto Genovese, or Pesto alla Genovese, is the traditional basil pesto from Liguria, made with basil, pine nuts, garlic, cheese, extra virgin olive oil, and salt.
Yes. The traditional method uses a marble mortar and wooden pestle, but a food processor is a practical option at home. To get the best result, chill the bowl and blades, use short pulses, and avoid overheating the basil.
Pesto can turn dark when the basil oxidizes. This may happen if the basil leaves are wet, bruised, exposed to too much air, or overheated during blending. Dry the basil very well, blend briefly, and cover the pesto with a thin layer of olive oil before storing.
Yes. Pesto Genovese freezes very well. Divide it into small jars, freezer-safe containers, or an ice cube tray, then thaw only the amount you need. Let it defrost slowly and do not heat it directly.
Recipe Card
Pesto Genovese Recipe (Authentic Italian Basil Pesto)
Ingredients
- 50 g fresh basil leaves - (about 60–65 small leaves), preferably Genovese basil DOP
- 120 ml extra virgin olive oil - ½ cup, preferably a mild Ligurian extra virgin olive oil
- 70 g Parmigiano Reggiano - ¾ cup, finely grated
- 30 g Pecorino Fiore Sardo - about ⅓ cup, finely grated
- 1 or 2 cloves of garlic - depending on size and taste
- 15 g pine nuts - 2 tablespoons
- 4-5 grains coarse salt
- ice - to quickly chill the basil leaves before making the pesto
Instructions
- To help keep your Pesto Genovese bright green, place the bowl and blades of your food processor in the refrigerator for about 10 minutes before starting.
- Meanwhile, gently wash the basil leaves under cold running water. Then place them in a bowl with ice water for 3–4 minutes. This simple step helps preserve the fresh green color of the basil and reduces oxidation.
- Drain the basil leaves and pat them completely dry with a clean kitchen towel or paper towels. This is very important: wet basil can oxidize more quickly and make the pesto darker.
- Place the dried basil leaves in the chilled food processor. Add the garlic, pine nuts, and Parmigiano Reggiano.
- Pulse the ingredients for a few seconds at a time, stopping often to avoid overheating the basil. Then add the coarse salt and grated Pecorino Fiore Sardo.Continue pulsing briefly, just until the ingredients are finely chopped and start to come together.
- Pour in the extra virgin olive oil a little at a time while blending at low speed or pulsing briefly. Stop as soon as you get a creamy, smooth, and bright green pesto.Do not overblend the pesto. Too much heat from the food processor can darken the basil and change the fresh flavor of the sauce.
- Adjust the texture before serving. If the Pesto Genovese is too thick, add 1–2 tablespoons of pasta cooking water before mixing it with pasta. This makes the pesto smoother and helps it coat the pasta evenly.
Jim Farley says
Use this recipe all the time. It's perfect!
John Ford says
What do you mean by 4/5 grains coarse salt? Are you calling out 4 or 5 grains of salt or are you referring to a mass of 0.8 grains?
Barbara says
Hi John,
to make pesto you need very little salt because the cheeses are already very tasty. The use of coarse salt (4 maximum 5 grains or kernels or little piecies) refers mainly to pesto made with a mortar. In fact, during mortar processing the coarse salt grains act as a hygroscopic factor, absorbing vegetation water and preventing blackening of the leaf. If you make pesto with a blender, you can replace the coarse salt with fine salt, but I assure you that the bits of salt you feel in your mouth along with the basil and cheeses are a delight!
Pammy says
Having just coming home from Italy I noticed the cheese ratio to domestic pesto is incredible. Genovese pesto tastes more cheesy and has a pungent basil flavor. In the US it’s more oily. I can’t wait to try this recipe once my basil plant gets bigger.
Vicky P says
Just made this Pesto...oh my goodness... absolutely amazing taste.. thanks for sharing
KH says
Love the technique to keep it green but the recipe is a little off...such a big amount of cheese to basil/pinenuts ... the cheese overwhelms the basil. I will use the technique again but not the recipe, sadly. I am always trying new recipes to see how they compare. Thanks for the tip about the cooling of the tools and basil.
Yoko says
I have made pesto sauce for years, but I never got beautiful green color like the one with your recipe. I am so happy to find this recipe. You show how to make pesto greener. This is a game-changer! Thank you for your tip.
Barbara says
Thank you Yoko!
Fredo's Ghost says
This was great for the chilling technique. Might as well cool your olive oil down a bit too.
Lightly toasting and then chilling the pine nuts is worth the effort and probably shouldn't be left out.
Also I found myself running out to the basil plants mid-recipe because the cheese proportion here is really large - makes a pastel milk-green pesto. Used a digital food scale to weigh by the gram. Possibly California Sweet basil just needs about 40% more by weight then Genovese Basil, but that seems unlikely.
Pecorino Romano (sheep's milk) from Italy worked well as a 1:1 substitute by weight for the harder to find stuff.
To lilo nido, freezing works best. Put fresh pesto in a zip top freezer bag, squeeze every last bit of air out, and place in bottom coldest part of freezer. Use a big bag so it freezes fast into a thin "sheet" of pesto.
Gionni says
Try freezing your pesto in an ice cube tray covered with plastic wrap. Once the pesto is frozen (I just wait for a day), transfer to a freezer bag. Vacuum seal with appropriate (freezer) bags for optimum freshness and longer storage.
This way your pesto is already portioned* and it's easier to deal with like this. I do not find a sheet of frozen pesto particularly easy to deal with at all.
*For most uses I've encountered, one ice cube is one portion for one person, unless you're doing the classic, simple pasta with pesto in which case I use two ice cubes of pesto for the amount of pasta I consider a single portion.
P.S. If you want your pesto to freeze as quickly as possible (and you should!), the best place to put the ice cube tray is as close to where the vent where the cold air blows out. It can't get any colder anywhere else in the freezer and the blowing air cools and freezes your pesto as quickly as possible (think about 'wind chill factor' temperatures in the winter).
lilo nido says
Thank you for the pesto recipe. Is there a special advice for preserving (canning) pesto so it can be stored in little jars like the one we can buy in a delicatessen store?
We are using fresh basil from the garden, extra virgin olive oil and the ingredients from your recipe.
Fredo's Ghost says
Freezing works best! See comment just after yours for more specifics.