How to make and use basil pesto Genovese

5 from 47 votes

How to make and use basil pesto Genovese

Fresh basil pesto Genovese is an easy to make cold Italian sauce that is traditionally served in different pasta recipes but is also great as a dip, on pizza, in salads or soups, in sandwiches and with chicken or seafood. In fact, there are many ways to use this popular condiment.

Prep Time20

Cook Time0

Total Time20

Course: condiment, sauce

Cuisine: Italian, Mediterranean, Northern Italy

Keyword: basil pesto, homemade pesto, how to make pesto, how to use pesto, recipes for pesto

Servings:

Calories: 328kcal

Author: Jacqui

Equipment

1 food processor

Ingredients

60-70 g fresh basil leaves (about 4 handfuls) washed and dried
20 g pine nuts (0.7oz) I sometimes like to toast them
60 g Parmigiano Reggiano (2oz) grated
30 g Pecorino Sardo (1oz) grated. Or double parmigiano (3oz) if not available or use pecorino Romano
1-2 garlic cloves peeled
100 ml extra virgin olive oil. (3.5floz) or as required
1-2 pinches coarse sea salt

Instructions

Using a food processor

Put all the ingredients in the food processor and pulse a few seconds at a time until you have the right consistency. Don’t keep pulsing for too long at once as the blender will heat up and this can spoil the basil.
OR
First put the pine nuts and garlic in the food processor, then pulse until minced. Second add some basil and a little olive oil, then make a few short pulses. Add more fresh basil and a little olive oil, then make a few more short pulses. Repeat if you have more basil leaves.
Finally, some salt and the cheese and some more olive oil followed by a short pulse or two just to mix the cheese and olive oil in. Alternatively transfer the pesto to a bowl and add the cheese and more oil then.

Traditional method

Put the peeled garlic cloves into a mortar with the pine nuts. Grind until you have a paste. Then add some basil leaves, and a little coarse salt, and 3 tablespoon of olive oil. Keep working with the pestle, while continuing to add more basil leaves and olive oil until the pesto is smooth. Finally, transfer to a bowl, add the grated cheeses and stir well.

Notes

You can serve your homemade basil pesto Genovese simply mixed into your favourite pasta cooked al dente with a little pasta cooking water or check out the 21 traditional and non-traditional ways to use pesto below for other ideas.

Homemade pesto can be stored in sterilized mason jars or airtight container in the fridge for up to a week or in the freezer for up to 9 months. Alternatively freeze it in an ice tray and then transfer the 'cubes' to a freezer bag. This way it should last about 6 months.

Nutrition