Pesto alla Genovese (basil pesto)

A bowl of bright green Genovese pesto, classic Italian basil pesto.

5 from 1 vote

Pesto alla Genovese (basil pesto)

Classic basil pesto is delicious and versatile. Toss with pasta, use with chicken or fish, thin with milk to make a sauce, or spread on a sandwich.

Prep Time5

Blanching1

Total Time6

Course: condiment

Cuisine: Italian

Servings: yield ¾ cup at 1 Tbl. each

Calories: 58kcal

Author: Sally Cameron

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

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

Storing

Scrape the pesto into a small container with a tight-fitting lid. Refrigerate for up to 3 days or freeze in cubes or jars for longer storage. I freeze mine in Souper Cube 2 tablespoon trays.

Basil and yield note: Packaged basil varies in how many stems it contains. Measure 2 packed cups of leaves after removing the thicker stems, about 3 ounces of usable basil. The recipe makes approximately ¾ cup of pesto, although the final yield may vary slightly depending on how tightly the leaves are packed.

Nutrition