Pesto Genovese Recipe

Basil, garlic, pine nuts and good olive oil pounded into a vivid green sauce — this is the classic Ligurian pesto, fresh, fragrant and ready in minutes. Toss it through hot pasta with a splash of pasta water for a dinner that tastes like summer in Genoa.

Prep time

15 mins

Cook time

5 mins

Total time

20 mins

Servings

4 servings

Calories

520

Ingredients

• 2 large bunches fresh basil leaves (about 100 g)
• 50 g pine nuts
• 2 garlic cloves, peeled
• 60 g Parmesan cheese, finely grated
• 30 g Pecorino Romano, finely grated
• 120 ml extra-virgin olive oil
• 1/2 tsp sea salt
• 400 g pasta, to serve (optional)

Instructions

1. Pick the basil leaves from their stems, rinse gently and pat completely dry; wet leaves turn the pesto dark.
2. Toast the pine nuts in a dry pan over medium heat for 2 to 3 minutes, shaking often, until golden and fragrant, then cool.
3. Pound or blitz the garlic with the salt and pine nuts until a coarse paste forms.
4. Add the basil in batches, blending with a little olive oil at a time, until smooth but still slightly textured.
5. Stir in both cheeses and the remaining olive oil, then taste and adjust the salt.
6. Toss with hot pasta loosened with pasta water, or spoon over grilled chicken, fish or vegetables and serve at once.

Pro tips

• Dry basil thoroughly; water is the enemy of bright green pesto.
• Use a food processor in short pulses to avoid heating and darkening the basil.
• Store with a thin layer of olive oil on top; it keeps 5 days in the fridge.
• Freeze leftover pesto in ice-cube trays for quick weeknight pasta.

Frequently asked questions