Pesto Genovese, also called Pesto alla Genovese, is the classic basil pesto from Genoa that instantly transforms simple dishes into something extraordinary. Made with lots of fresh basil, garlic, pine nuts, Parmigiano Reggiano, and olive oil, it's bold, aromatic, and endlessly versatile. Here I share not only my recipe but tips for freezing, keeping it green, and over a dozen creative ways to use it.
Traditionally, this pesto genovese recipe is made with a mortar and pestle. The Italian word pesto literally means "to pound." While authentic, it's slow, yields small batches, and requires you have a mortar and pestle. While I've made it both ways, for everyday cooking, I use a food processor to make my basil pesto. It's fast, reliable, and still gives you fresh, bold flavor and a vivid, vibrant green basil sauce.
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Why You'll Love Pesto Genovese
- Bold basil flavor - The signature sauce of Genoa, Italy, basil pesto is all about fragrant basil and bold, savory flavor.
- Quick and easy - Made in minutes with a food processor.
- Versatile - Toss with pasta, swirl into soup, spoon over grilled chicken or salmon, or drizzle on vegetables. I love it in risotto!
- Better than store-bought - Fresher, brighter, and without preservatives.
- Make ahead friendly - Freeze in cubes or jars to enjoy basil's summer flavor all year long.
If you love basil pesto, try my Pesto Rosso (Sun-Dried Tomato Pesto) for another classic Italian variation, and this pesto rosso pasta.
Ingredients You'll Need
- Fresh basil - The star ingredient of genovese pesto sauce. Use plenty of fresh basil leaves and discard the stems for the best flavor.
- Olive oil - Choose a good-quality extra virgin olive oil for rich flavor and a silky texture.
- Pine nuts - The traditional choice, adding buttery, creamy body to the sauce. (See below for substitution ideas.)
- Parmesan cheese - Grate it yourself from a block of Parmigiano-Reggiano for the best flavor, or buy pre-grated if you're short on time.
- Garlic - Fresh garlic cloves only. Use just enough for flavor without overpowering the basil.
- Lemon (optional) - A squeeze of fresh lemon juice adds brightness and balances the richness of the cheese and nuts. A modern touch I love.
- Spinach (optional) - Helps keep pesto green.
Please see the recipe card for measurement, salt and pepper.
Chef's Tip - Keeping Pesto Vibrant Green
Pesto browns quickly once exposed to air (called oxidation). To keep that gorgeous green color, blend in a handful of baby spinach leaves or baby arugula and a squeeze of fresh lemon juice. Neither changes the flavor much (lemon does lift the flavor a bit), but both help slow oxidation so your pesto looks as fresh as it tastes. So while these extras are not in a classic pesto sauce recipe or traditional pesto, they serve a solid purpose.
Substitutions and Variations
- Cheese options - Along with Parmesan, try Pecorino Sardo (a traditional sheep's milk cheese from Liguria) or Grana Padano, which has a similar nutty flavor. Pecorino Romano also works, though it's sharper and saltier.
- Herb twists - Add a little fresh oregano or Italian parsley for a different flavor profile.
- Nut substitutions - Pine nuts are traditional but pricey. Walnuts are a good alternative, or try almonds for a milder flavor.
Chef's Tip - Blanching Basil for Brighter Green Pesto
For a vivid, longer-lasting green color, briefly blanch basil leaves in boiling water for 5-10 seconds, then plunge them immediately into an ice bath to stop the cooking. Drain and pat completely dry before using. The quick blanch sets the chlorophyll, locking in that gorgeous color. It's a little extra work, but worth knowing when you want your pesto to look restaurant-perfect. Give it a try.
How to Make Pesto alla Genovese
Making pesto is simple and quick. For everyday cooking, a food processor is faster and makes a smooth, vibrant sauce. A blender also works, but pulse carefully - over-blending can warm the basil, dull the flavor, and turn the pesto brown.
- Drop the garlic clove through the feed tube to chop it while the machine is running, then add all other ingredients and pulse to puree to the texture you want, smooth or more chunky. Taste and adjust seasoning and lemon juice.
Chef's tip: If your pesto is too thin, add a little more basil, cheese, or nuts to thicken it. If it's too thick, loosen it with a drizzle of olive oil, lemon juice, or a splash of water.
Serving Suggestions
What can you do with basil pesto besides pasta? Plenty! Here are some of my favorite ways to use Pesto alla Genovese, and yes, I have really just all of these!
Vegetables & Sides
- Stir a couple of tablespoons into mashed potatoes for pesto mashed potatoes.
- Toss with hot roasted red potatoes or freshly cooked green beans (delicious warm or cold).
- Stir into risotto for a rich, vibrant green pesto risotto. A favorite.
- Mix with a little sour cream or Greek yogurt as a dip for raw veggies. So easy!
Sandwiches & Starters
- Spread on a turkey sandwich instead of mayo or mustard, then press in a panini maker.
- Combine with mayo to make pesto aioli for dipping or sandwiches.
- Spoon into portobello mushrooms before roasting for a meatless main or appetizer.
- Garnish deviled eggs with a tiny dollop for extra flavor (and color).
Soups & Salads
- Swirl into tomato soup or minestrone just before serving.
- Add to a vinaigrette for pesto salad dressing.
- Dollop onto sliced tomatoes and mozzarella for a Caprese-style salad.
- Toss with cooked, chilled pasta and tomatoes for a quick pasta salad.
Proteins & Sauces
- Warm with a splash of cream for a simple pesto cream sauce - especially beautiful spooned over fresh seared salmon.
In terms of temperature, classic basil pesto is best around room temperature so the flavors shine. Warm is good to.
Storing & Freezing Basil Pesto
Refrigerator
Homemade pesto is best the day it's made, when the flavor is freshest and the color is most vibrant. Store leftovers in a small airtight container that's just big enough to hold the pesto. For extra protection, drizzle a thin layer of olive oil on top to slow oxidation and keep it green. Refrigerate for up to 3 days.
Freezer
I love to keep a stash of frozen pesto cubes on hand - they're a lifesaver for last-minute dinners, adding fresh basil flavor in seconds. Thaw to use.
For longer storage, freeze pesto in ice cube trays or Souper Cubes in 2-tablespoon portions. Once solid, pop out the cubes and transfer them to a freezer bag or container if preferred. Frozen pesto keeps well for 2-3 months. Each cube or two is just the right size for a serving of pasta, or thaw 1-2 to swirl into risotto or garnish a soup for a burst of fresh basil flavor.
Chef's Tip - Thawing Frozen Pesto
Never microwave pesto - the heat will dull its color and flavor. Instead, thaw cubes at room temperature for 15-20 minutes, or in the fridge for a few hours. If you're adding to soup or a simmering dish, you can stir a frozen cube directly in. For pasta or risotto, thaw first so it blends smoothly without cooling the dish.
Recipe FAQs
Pesto oxidizes quickly once blended. Use very fresh basil, cold olive oil, and blend briefly. Don't over process. A splash of lemon juice or a handful of spinach helps keep pesto bright green. For another way, blanch basil leaves quickly and dry well before blending - it's more work but keeps color longer.
Traditional pesto alla Genovese uses Parmigiano Reggiano, sometimes combined with Pecorino (like Pecorino Sardo). Parmesan alone is perfectly fine, but using a mix gives a sharper, more complex flavor. Pecorino Romano is another option but it is saltier and sharper in flavor.
Yes. Classic Pesto Genovese is made with pine nuts, but walnuts, almonds, or even cashews work too. If you're nut-free, try raw sunflower seeds. The flavor changes slightly, but basil, oil, and cheese still make a delicious pesto sauce.
Yes. Freeze pesto in ice cube trays or Souper Cubes, then transfer to a freezer bag. Frozen pesto keeps 2-3 months. Thaw just what you need - perfect for pasta, risotto, or soup.
More Recipes With Basil
From salads to dips, to appetizers, these delicious basil recipes are perfect for making the most of fresh basil.
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📖 Recipe
Pesto alla Genovese (basil pesto)
Equipment
- Food Processor or blender
Ingredients
- 2 cups fresh basil leaves, stems removed about 2 ounces of leaves
- ¼ cup finely grated Parmigiano-Reggiano cheese or use part pecorino
- ¼ cup extra virgin olive oil
- 2 tablespoons pine nuts or walnuts
- 1 garlic clove peeled
- ⅛ teaspoon kosher salt
- 2 pinches black pepper optional
Options
- 2-3 teaspoons lemon juice for flavor lift
- ¼ cup baby spinach leaves or arugula for color insurance
Instructions
Mince garlic
- In a food processor fitted with the steel blade, drop the peeled garlic through the feed tube while it's running to mince.
Add remaining ingredients
- Add the basil, pine nuts, Parmesan, olive oil, lemon juice (if using), salt, and pepper. Pulse until fairly smooth. You can control the texture by how long you process - less time for rustic, more for creamy.
Adjust the consistency
- If your pesto is too thin, add a little more basil, cheese, or nuts to thicken it. If it's too thick, loosen it with a drizzle of olive oil, lemon juice, or a splash of water.
Notes
Nutrition
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Ann Mah says
Pesto is one of my favorite leftovers and you've given me so many new ideas. I also love to stir it into vegetable soup (like minestrone) -- it's so refreshing in the summer.
Shut Up & Cook says
Two questions...how many cups does 8 oz equate to and do you think Asian Basil would work or would the purple in the leaf make it look ugly?
Sally says
Hi Erina. Will have to figure the cups vs ounces when I make it, probably this afternoon. Will let you know. I did ounces because it will depend on how tightly you stuff the cups. I think the purple in the leaf could muddy the color and make it not as attractive. Might taste good though.
sally says
Erina, it's 4 cups of tightly packed leaves, no stems. Making some tonight for a shrimp dish! Cuts in half easily for a half batch. 4 ounces = 2 cups packed.
Rebecca says
Wow, look at all of those ideas to use this gorgeous pesto! Can't wait to try it on roasted red potatoes!