How to Make Pesto alla Genovese – A Traditional Italian Classic
Pesto alla Genovese is a beloved Italian sauce made from fresh basil, parmesan, pine nuts, and olive oil. It’s simple to make and adds bold, herbaceous flavour to everything from pasta to grilled vegetables. If you’re after a vegetarian meal idea, try tossing this pesto through pasta — or check out my Quick Pasta with Garlic, Chilies & Parsley, another simple vegetarian favourite.
Pesto alla Genovese
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 1 cup
A classic Genovese pesto made with basil, roasted garlic, pine nuts, parmesan, and olive oil. This traditional version is rich, aromatic, and way better than store-bought pesto—perfect stirred through pasta or spooned over grilled vegetables.
Ingredients
- ½ bulb garlic
- Olive oil for roasting and blending (about ½ cup (125ml)
- 3 tbsp pine nuts
- 2 packed cups fresh basil leaves
- 60 g parmesan cheese finely grated (about ½ cup)
- Juice of ½ lemon
- 1 tsp salt
- 1 tsp cracked black pepper
Instructions
Roast the Garlic
- Cut the top off half a bulb of garlic. Drizzle with a little olive oil, wrap in foil, and roast in a moderate oven (180°C/350°F) for about 30 minutes until soft and golden. Let cool, then squeeze out the cloves to use in the pesto.
Toast the Pine Nuts
- Place pine nuts in a small pan over low heat. Stir and shake the pan occasionally until lightly golden and fragrant. Remove from heat.
Blend the Pesto Base
- In a food processor, combine the roasted garlic cloves, basil leaves, toasted pine nuts, lemon juice, salt, pepper, and ¼ cup (60ml) olive oil. Blitz until roughly combined.
Adjust the Texture
- Scrape down the sides, then process again, drizzling in another ¼ cup (60ml) of olive oil. The consistency should be a thick purée. Add more oil if needed.
Stir in Parmesan
- Transfer the pesto to a bowl and stir in the finely grated parmesan. The mixture will thicken slightly.
Store
- Spoon pesto into a clean jar and top with a thin layer of olive oil to help preserve it. Store in the fridge and use within a few days.
Video
Notes
- Raw garlic is more traditional, but roasted garlic gives a lovely mellow flavour.
- To serve as a pasta sauce, reserve some pasta water to loosen the pesto and help it cling to the pasta.
- Delicious with sun-dried tomatoes, olives, or shredded chicken.
