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Pesto genovese au basilic et aux pignons

Pesto genovese with basil and pine nuts

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Genoese pesto: fresh basil, garlic, pine nuts, Parmesan cheese, Pecorino cheese, and salt, all finely chopped and mixed with olive oil.

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Recipe from Giulyfree, Pietrodn, Melos and 3 other contributors, adapted by Recette de cuisine · · updated on

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Pesto is ideal for many types of pasta: gnocchi, trofiette (white and chestnut), trenette, linguine, mandilli di secca, corzetti, lasagna, etc. It can also be used in small amounts in soups to add extra flavor. Many people also enjoy spreading it on homemade bread slices.

Ingredients and directions

  • Prep time10 min
  • Cook time—
  • Total10 min
  • DifficultyEasy
  • CostModerate
  • Cooking methodno cooking required
  • Estimated cost$14.56 $3.64 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.
  • Vegetarian
  • Gluten-free

Ingredients

4 people
  • $10.98
  • $1.18
  • $0.09
  • $0.49
  • $0.54
  • $1.25
  • $0.03

Prices from US supermarkets for 4 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Rinse the basil, wash it, and pat it dry gently. ≈ 2 min
  2. Mince the garlic with the coarse salt in a mortar (or briefly pulse in a food processor). ≈ 4 min
  3. Add the basil and chop it finely in a circular motion until it releases its green juice. ≈ 3 min
  4. Add the pine nuts, then the cheeses, and finish by gently folding in the oil. ≈ 3 min

The bill

Pesto genovese with basil and pine nuts

  • 4 to 5 bunches of fresh basil with small leaves (approximately 60g of leaves)$10.98
  • 1 small glass (60 ml) of extra virgin olive oil, ideally from Liguria.$1.18
  • 1 clove of mild garlic$0.09
  • 1 tablespoon of pine nuts$0.49
  • 3 tablespoons of grated Parmesan cheese$0.54
  • 3 tablespoons of grated Pecorino cheese$1.25
  • A few pinches of coarse salt$0.03

Total$14.56

that's $3.64 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 4 to 5 bunches of fresh basil with small leaves (approximately 60g of leaves)
  • 1 small glass (60 ml) of extra virgin olive oil, ideally from Liguria.
  • 1 clove of mild garlic
  • 1 tablespoon of pine nuts
  • 3 tablespoons of grated Parmesan cheese
  • 3 tablespoons of grated Pecorino cheese
  • A few pinches of coarse salt

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