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Genovese pesto

Genovese pesto

Main dishes

A genuine recipe for Genovese pesto, made with fresh basil leaves, extra virgin olive oil, and Parmigiano Reggiano cheese, for an unparalleled flavor.

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Recipe from Sergio68, Hippias, Yoggysot and 4 other contributors (Wikibooks), adapted by Recette de cuisine ·

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Discover the traditional recipe for Genovese pesto, which is soon expected to be granted Protected Designation of Origin (PDO). Here’s how to prepare this flavorful sauce at home.

Ingredients and directions

  • Prep time20 min
  • Cook time—
  • Total20 min
  • DifficultyEasy
  • CostModerate
  • Cooking methodmixture
  • Estimated cost$22.71 $5.68 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $16.37
  • $2.01
  • $1.21
  • $2.11
  • $0.31
  • $0.66
  • $0.04

Prices from US supermarkets for 5 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Prepare the pesto using a marble mortar and pestle. Wash the basil leaves and allow them to dry on a dishcloth. ≈ 2 min
  2. Add the cloves of Allium sativum (garlic) to the mortar and pestle, and finely chop them. ≈ 8 min
  3. Add the basil leaves and chop them along with the garlic. Continue to chop until you reach a uniform consistency. ≈ 8 min
  4. Add the pine nuts, cheeses, and salt. Continue to blend until you have a smooth and creamy pesto. ≈ 4 min
  5. Transfer the pesto to a bowl and add the olive oil gradually, so as not to turn the sauce into a creamy mixture. ≈ 3 min

The bill

Genovese pesto

  • 400 g of fresh basil leaves$16.37
  • 250 ml of extra virgin olive oil$2.01
  • 100 g of grated Parmesan Reggiano$1.21
  • 75 g of grated pecorino cheese (such as Roman, Sardinian, Tuscan, or Sicilian)$2.11
  • 6 cloves of Allium sativum (garlic)$0.31
  • 30 g of Mediterranean pine nuts$0.66
  • Very little coarse sea salt$0.04

Total$22.71

that's $5.68 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 400 g of fresh basil leaves
  • 250 ml of extra virgin olive oil
  • 100 g of grated Parmesan Reggiano
  • 75 g of grated pecorino cheese (such as Roman, Sardinian, Tuscan, or Sicilian)
  • 6 cloves of Allium sativum (garlic)
  • 30 g of Mediterranean pine nuts
  • Very little coarse sea salt

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