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.