Fresh Basil Pesto | Homemade Pesto alla Genovese

Few things are as magical as real, homemade pesto. Fragrant basil, aged cheeses, and pine nuts blended together with silky extra virgin olive oil — the true taste of summer in Italy.

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About This Dish

Pesto alla Genovese is a signature sauce from Liguria, Italy, celebrated for its fresh, vibrant flavor. Made with sweet basil leaves, a mix of aged Italian cheeses, pine nuts, and extra virgin olive oil, this pesto is perfect for pasta, spread on bread, or as a flavorful dip for veggies.

Ingredients

Fresh Basil Leaves:	50 g
Parmigiano Reggiano:	35 g
Pecorino Romano:	20 g
Extra Virgin Olive Oil:	1 cup
Pine Nuts:	A handful
Salt:	Pinch

How to Make It

Prep Time: 10 mins | Total Time: 10 mins

Step 1: Wash and dry fresh basil leaves thoroughly.
Step 2: In a mortar and pestle (or food processor), combine basil, pine nuts, and a pinch of salt. Crush gently to release oils.
Step 3: Add Parmigiano and Pecorino cheeses, blending into a creamy texture.
Step 4: Slowly drizzle in extra virgin olive oil while mixing until smooth and glossy.
Step 5: Taste and adjust salt if needed. Use immediately or store in a jar topped with olive oil.

Tucci’s Tips

Use the freshest basil possible — it makes all the difference.

Avoid overheating the pesto when blending — heat can turn basil bitter.

Store under a layer of olive oil to keep the color vibrant.

Variations

Nut-Free: Replace pine nuts with sunflower seeds.
Cheese-Free: For a vegan pesto, skip cheese and add nutritional yeast.
Lemon Twist: Add a squeeze of lemon juice for a bright, tangy note.

Did You Know?

Historical Fact: Pesto alla Genovese originated in Liguria, where basil grows abundantly thanks to the Mediterranean climate.

Fun Fact: The name “pesto” comes from the Italian verb “pestare,” meaning “to crush,” referring to the traditional mortar and pestle method.

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Storage & Thank You

Store pesto in an airtight jar, covered with a thin layer of olive oil, in the fridge for up to 5 days.

Can it be frozen? Yes — freeze in small portions (e.g., ice cube trays) for up to 3 months. Thaw in the fridge before use.

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