Pesto alla Genovese is the classic basil pesto from Genoa, Italy, and one spoonful instantly transforms simple dishes into something extraordinary. Made with fresh basil, garlic, pine nuts, Parmigiano Reggiano, and olive oil, this bold, aromatic sauce is endlessly versatile. Here I share my favorite food processor method, plus one simple chef's technique that helps pesto stay bright green for days instead of quickly turning brown.
Traditionally, pesto alla Genovese is made with a mortar and pestle; in fact, the Italian word pesto means "to pound." While wonderfully authentic, that method is slow and best suited to small batches. For everyday cooking, I use a food processor. It's fast, reliable, and still produces fresh, bold flavor. I also blanch the basil leaves for just 10-15 seconds before blending. This simple chef's technique slows oxidation, helping the pesto stay bright green for days instead of quickly turning brown.
Pesto alla Genovese Recipe Snapshot
- Bold basil flavor - The signature sauce of Genoa, Italy, this classic basil pesto is fragrant, savory, and full of fresh basil flavor.
- Quick and easy - Made in minutes with a food processor, plus a brief blanching step to preserve the color.
- Stays bright green - Blanching the basil briefly slows oxidation, helping the pesto stay vibrant for days instead of quickly turning brown.
- Versatile - Toss with pasta, swirl into soup, spoon over grilled chicken or salmon, drizzle over vegetables, or stir into risotto.
- Make-ahead friendly - Refrigerate for several days or freeze in cubes or small 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 heart of pesto alla Genovese. Use fresh basil leaves and discard the thicker stems for the best flavor and texture.
- Olive oil - Use a good-quality extra virgin olive oil for rich flavor and a smooth texture.
- Pine nuts - The traditional choice, adding buttery flavor and creamy body to the pesto. See the substitution ideas below for alternatives.
- Cheese - Parmigiano Reggiano is the classic choice. Grate it fresh from a block for the best flavor and texture, or quality pre-grated Parmesan when time is short.
- Garlic - Use fresh garlic cloves, adding just enough for savory depth without overpowering the basil.
- Lemon - A squeeze of fresh lemon juice adds brightness and balances the richness of the cheese, nuts, and olive oil. It is not traditional, but it is a modern touch I love. and always do.
Please see the recipe card for measurement, salt and pepper.
Substitutions and Variations
- Cheese options - Try Pecorino Fiore Sardo, a traditional sheep's milk cheese used in pesto alla Genovese, or Grana Padano for a similarly nutty flavor. Pecorino Romano also works, though it is sharper and saltier.
- Herb variations - Add a small amount of fresh oregano, Italian parsley, or mint for a subtle change in flavor while keeping basil as the star.
- Nut substitutions - Traditional basil pesto is made with pine nuts, but walnuts, almonds, or cashews also work well. For a nut-free pesto, use raw sunflower seeds. The flavor will be different, but the basil, olive oil, garlic, and cheese still create a delicious sauce.
Chef's Tip - The Trick to Bright Green Pesto is Blanching
Blanch the basil leaves in boiling water for 5-10 seconds, then transfer them immediately to an ice bath. This quick step sets the bright green color and slows oxidation, helping the pesto stay vibrant green for days instead of quickly turning brown. Drain well and pat the leaves completely dry before blending so excess water does not thin the pesto.
How to Make Pesto alla Genovese
Making pesto is simple and quick. For everyday cooking, a food processor is the easiest way to make a smooth, vibrant sauce. A blender also works, but pulse carefully-over-blending can warm the basil, dull the flavor, and cause the pesto to brown, plus it is harder to scrap it out.
- Set up an ice bath to shock the leaves after blanching, with a bowl of half ice water and half cold water. Bring a pot of water to a boil and add the basil leaves.
- Blanch leaves for 10-15 seconds.
- Immediately remove the leaves to the ice bath to chill.
- Squeeze leaves dry in your hand and dry well on paper towels pressing out the water.
- Add basil, pine nuts, oil, cheese, lemon juice, salt, and garlic to the workbowl.
- Puree until the pesto is the texture you prefer, smooth or chunky. Stop and scrape down the sides few times during processing. Place in an airtight container and label/date for up to a week.
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. Use pesto alla Genovese to add fresh, bold flavor to:
- Appetizers - Dollop onto deviled eggs, spoon into roasted portobello mushrooms, or mix with Greek yogurt for a quick veggie dip.
- Vegetables - Toss with boiled or roasted potatoes, green beans, grilled zucchini, or spoon over sliced tomatoes and mozzarella.
- Proteins - Spoon over grilled chicken, seared salmon, shrimp, or white fish.
- Soups - Swirl into tomato soup, minestrone, or vegetable soup just before serving.
- Sandwiches - Spread on turkey sandwiches, panini, or mix with mayo for pesto aioli.
- Sides - Stir into mashed potatoes, risotto, or warm rice.
- 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.
Storing & Freezing Basil Pesto
Storing & Freezing Basil Pesto
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 just large enough to hold the pesto. For extra protection, drizzle a thin layer of olive oil over the top to slow oxidation. If you blanched the basil leaves, it stays a brighter green longer. Refrigerate for up to 3 days.
To freeze, portion pesto into 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. Frozen pesto keeps well for 2-3 months.
I love keeping a stash of frozen pesto cubes on hand for last-minute dinners. Thaw a cube or two for pasta, stir into risotto, or swirl into soup for a burst of fresh basil flavor.
Chef's Tip - Thawing Frozen Pesto
Never microwave pesto; the heat can dull its color and fresh basil flavor. Instead, thaw frozen pesto cubes at room temperature for 15-20 minutes, or in the refrigerator for a few hours. For soup or simmering dishes, stir a frozen cube directly into the pot. For pasta or risotto, thaw first so it blends smoothly without cooling the dish.
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 buy a 4 oz clamshell box
- ¼ cup finely grated Parmigiano-Reggiano cheese or use part pecorino
- ¼ cup extra virgin olive oil
- 3 tablespoons pine nuts or walnuts
- 1 garlic clove peeled or microplaned
- ⅛ teaspoon kosher salt
- 2 pinches black pepper optional
- 2-3 teaspoons lemon juice for flavor lift
Option
- 1 handful baby spinach leaves or arugula for color insurance if not blanching
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Instructions
Set up for blanching
- Set up for boiling water for blanching the basil leaves. Fill a medoum pot ¾ full of water, add a tablespoon of kosher salt, and bring to a boil. While water is coming to a boil, set up an ice bath. Fill a medium blwo half full of ice, the fill with cold water. Set by the stove.
Blanch and shock basil
- Add the basil leaves (no stems) to the boiling water for 10-15 seconds. Immediately remove the leaves to the ice water and chill for about 30 seconds. Remove the leaves to paper towels and press them dry. They are now ready for making pesto.
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, 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. Taste and make any adjustments preferred.
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!