Pesto Genovese Recipe
Indulge in the vibrant flavors of our Pesto Genovese, a classic Italian sauce made with fresh basil, aromatic garlic, and rich pine nuts, all blended with extra-virgin olive oil and a hint of aged Parmigiano-Reggiano. Perfectly tossed with al dente pasta, this dish brings the taste of the Italian Riviera to your table, offering a delightful burst of freshness in every bite.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pesto Ingredients
Method
Pesto Preparation
- 1
- 2
Blend the Ingredients
In a food processor, combine the toasted pine nuts, fresh basil leaves, garlic cloves, and salt. Pulse until the mixture is coarsely chopped.
- 3
Add Cheese and Oil
Add the grated Parmesan cheese to the food processor and pulse to combine. With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
- 4
Season to Taste
Taste the pesto and add black pepper and more salt if needed. Blend again briefly to combine.
- 5
Serve or Store
Transfer the pesto to a bowl or jar. It can be used immediately or stored in the refrigerator for up to a week. Drizzle a little olive oil on top before storing to prevent browning.
