Homemade Pesto Genovese is a rustic and authentic Italian summer staple. Easy to make with only 5 ingredients, perfect when basil season is in full swing!
What is Pesto Genovese
Pesto Genovese is the classic Pesto we all know and love. From the Northern Italian city of Genoa, in Liguria, a true taste of Italy! Properly called Pesto alla Genovese, but most of us just shorten it to Pesto! Traditionally made in a Pestle and Mortar. This cold Italian sauce is made with usually only 5 ingredients, of course, all must be real Italian ingredients!
- Fresh Basil
- Garlic
- Pine Nuts
- Italian Extra Virgin Olive Oil
- Hard Italian Cheese (Parmigiano-Reggiano)
Pesto with a Pestle and Mortar
Pesto Genovese was traditionally made by crushing the ingredients in a pestle and mortar. Used since ancient times, the mortar is the stone bowl everything is mixed in, and the pestle is the tool used for pounding. This is how Pesto is made!
Using a Pestle and Mortar allows you to control and feel and consistency of the pesto, as you bruise the basil leaves and release the flavors. It's the classic way of making pesto, like the old Italian mama's used to make in the village.
It's easy to make homemade Pesto using the traditional method, it just requires a bit of physical activity to grind and mix it all together! Honestly, it won't take 5 minutes to pound all the ingredients together!
- Place the pine nuts, basil, garlic cloves into a pestle and mortar, and bash it all together, grinding it until it's a paste.
- Add the olive oil and Italian Hard Cheese and mix together.
- Salt and pepper to taste
Pesto with a Food Processor
Ok, this is the modern method of making homemade Pesto. An easy way to make pesto without all the pounding.
- Place basil and garlic into the food processor. Pulse for about 30 seconds.
- Add Pine Nuts and process for another 30 seconds.
- Throw in the Hard Cheese (Parmigiano-Reggiano) and pulse until mixed
- Slowly drizzle in the Italian Olive Oil while food processor is running, until the Pesto is combined.
- Season and serve
What Cheese for Pesto Genovese?
You can use any Italian hard cheeses when making pesto. Either a single cheese, or a combo mix of these below!
- Parmigiano Reggiano (Parmesan)
- Grana Padano
- Pecorino
- Romano Cheese
How to Store Pesto
Fridge
Homemade Pesto lasts in the fridge for about a week, sometimes longer. Refrigerate in a container, glass jar, or a bowl covered with cling wrap.
Freezer
When freezing Pesto, separate them into smaller, usable portions. Place in an airtight container, in cling wrap, or place into an ice cube tray. Defrost when you're ready to use.
Pesto Variations
Ok, dear citizens of Genoa and Italy, please don't be angry when you read the ways that people make pesto below. There are many modern ideas that have evolved the classic Pesto recipe!
Basil Subsitutes
- Spinach
- Kale
- Cilantro
- Arugula
- Mint
- Thai Basil
- Sun-dried Tomatoes
- Oregano
Pine Nut Substitutes
- Pistachios
- Walnuts
- Almonds
- Pecans
- Sunflower Seeds
Pesto Additions
- Lemon Juice
- Chili Peppers or Chili Flakes
- Red Peppers
- Fennel
- Peas
How to Use Pesto Genovese
- Toss through your favorite pasta, like easy Creamy Pesto Chicken
- Add flavor to your Italian Minestrone Soup
- Mix through you Pasta Salad
- Drizzle fresh Pesto over your pizza
- Add to garlic butter when grilling Jumbo Shrimp
- Tastes great with Bruschetta
- Make Pesto Mayo
Italian Inspired Recipes You'll Love
- Meaty Lasagna with Chorizo
- Garlic Parmesan Broccoli
- Cheeseburger Gnocchi
- Stuffed Pasta Shells
- Creamy Seafood Lasagna
- Easy Sheet Pan Gnocchi
- Homemade Limoncello
Fresh homemade pesto tastes so much better than store bought, with such a fragrant flavor. It's the perfect way to use up your fresh homegrown basil. Roll up your sleeves and give it a bash. Bon Appetit! Приятного аппетита!
Ingredients
- 1 ½ cups Fresh Basil Leaves
- 2 Garlic Cloves
- ¼ cup Pine Nuts toasted
- ¾ cups grated Parmigiano Reggiano Parmesan Cheese
- ¼ cup Extra Virgin Olive Oil
- Salt and pepper to taste
Instructions
Pesto in Pestle and Mortar
- Place the pine nuts, basil, garlic cloves into a pestle and mortar, and pound it all together, grinding it until it's a paste.
- Add the olive oil and cheese and mix together. Salt and pepper to taste.
Food Processor Pesto
- Place basil and garlic into the food processor.
- Pulse for about 30 seconds.Add Pine Nuts and process for another 30 seconds.
- Throw in the Hard Cheese (Parmigiano-Reggiano) and pulse until mixed.
- Slowly drizzle in the Italian Olive Oil while food processor is running, until the Pesto is combined.
- Season and serve.
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