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Traditional Pesto Sauce (Pesto alla Genovese)

This traditional pesto sauce blends fresh basil, pine nuts, garlic, Parmigiano-Reggiano, Pecorino, and olive oil into a vibrant, authentic Italian classic.
Print Recipe
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings: 8
Course: Sauce
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh basil leaves Genovese variety
  • 1/4 cup pine nuts lightly toasted
  • 1 small garlic clove fresh
  • 1/3 cup Parmigiano-Reggiano finely grated
  • 2 tbsp Pecorino Sardo finely grated
  • 1/2 to 2/3 cup extra-virgin olive oil cold-pressed
  • 1 pinch coarse sea salt to taste

Equipment

  • Mortar and pestle or food processor

Method
 

  1. Rinse 2 cups basil leaves, pat dry gently with a clean towel.
  2. Toast 1/4 cup pine nuts 1-2 minutes in a dry skillet over medium-low heat, stirring. Cool.
  3. Place 1 small garlic clove in a mortar with a pinch of coarse sea salt. Crush to a smooth paste.
  4. Add toasted pine nuts. Grind in a circular motion until a coarse paste forms.
  5. Add basil leaves gradually, crushing gently and working them into the mixture.
  6. Stir in 1/3 cup Parmigiano-Reggiano and 2 tbsp Pecorino Sardo until combined.
  7. Drizzle in 1/2 to 2/3 cup olive oil while stirring, until emulsified and glossy.

Notes

For the brightest green color, make pesto just before serving. If storing, press plastic wrap directly onto the surface or cover with a thin layer of olive oil to prevent browning.
Freeze leftovers in ice cube trays for up to 3 months. Thaw in the fridge and stir well before using.