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Genovese pesto

Pesto genovese

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The authentic Genoese pesto: basil, garlic, and large salt, all ground together in a marble mortar, followed by pine nuts, Parmesan cheese, and Pecorino c…

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Recipe from Sergio68, Hippias, Yoggysot and 4 other contributors, adapted by Recette de cuisine · · updated on

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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$20.58 $5.15 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian
  • Gluten-free

Ingredients

4 people
  • $16.27
  • $2.36
  • $1.25
  • $0.18
  • $0.49
  • $0.03

Prices from US supermarkets for 3 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Wash the basil leaves in cold water and dry them on a dishcloth. ≈ 2 min
  2. Mince the garlic with a mortar and pestle, along with the coarse salt. ≈ 3 min
  3. Add the basil and bruise it with a pestle against the sides of the bowl until it releases a vibrant green liquid. ≈ 3 min
  4. Add the pine nuts, then the Parmesan and Pecorino cheeses, and pulse until you have a smooth paste. ≈ 3 min
  5. Pour the the oil in a thin stream at the end, while mixing with a spoon. ≈ 3 min
  6. When using an electric chopper, never put all the ingredients in at once: first, chop the garlic, salt, and basil, then the nuts and cheeses, and add the oil by hand at the very end. ≈ 8 min

The bill

Pesto genovese

  • 4 bunches of fresh Genovese basil (approximately 100g of leaves)$16.27
  • 1 glass of extra virgin olive oil (approximately 120 ml)$2.36
  • 3 tablespoons of grated Pecorino cheese (preferably Sardinian)$1.25
  • 2 cloves of garlic (1 clove per 30 leaves)$0.18
  • 1 tablespoon of pine nuts$0.49
  • A few pinches of coarse sea salt$0.03

Total$20.58

that's $5.15 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 4 bunches of fresh Genovese basil (approximately 100g of leaves)
  • 1 glass of extra virgin olive oil (approximately 120 ml)
  • 6 tablespoons of grated Parmigiano Reggiano
  • 3 tablespoons of grated Pecorino cheese (preferably Sardinian)
  • 2 cloves of garlic (1 clove per 30 leaves)
  • 1 tablespoon of pine nuts
  • A few pinches of coarse sea salt

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