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Creamy Genovese Pesto Recipe

Creamy Genovese Pesto Recipe

5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Sauces
Cuisine Italian


  • 150 g basil leaves 5.3.oz
  • 65 g pine nuts 4.5 tbsp
  • 50 g grated Parmigiano Reggiano cheese 3.5 tbsp
  • 60 g grated pecorino cheese 4 tbsp
  • 120 ml extra virgin olive oil ½ cup
  • 1 clove of garlic
  • salt coarse enough


  • Wash the basil leaves and dry them well without breaking them.
  • Pound the garlic in the mortar and then add the coarse salt.
  • Put the basil leaves a little at a time and crush them in a circular motion so as to break up the leaves gradually.
  • After having crushed all the basil, add the pine nuts, continue to pound with force to break them into small pieces.
  • Add the pecorino and the grated Parmigiano to the mixture and, towards the end, add the oil, mix everything together and it is ready to season your pasta.


If you don’t have to use it immediately, cover it with a little olive oil and transparent kitchen film, and put it in the fridge for few days no more.
Keyword genovese pesto
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