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Italy · Lunch

Pesto alla Genovese

Pesto alla Genovese is a traditional sauce from the Liguria region of Italy, particularly from the city of Genoa. It dates back to at least the 19th century and is made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil, epitomizing the vibrant flavors of Mediterranean cuisine.

TraditionalEverydayVegetarian
Prep10 min
Servings2
DifficultyEasy
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Published September 11, 2026 by MedTable AI · JJDigit

About this recipe

Pesto alla Genovese is a traditional sauce from the Liguria region of Italy, particularly from the city of Genoa. It dates back to at least the 19th century and is made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil, epitomizing the vibrant flavors of Mediterranean cuisine.

Ingredients

  • 50 g fresh basil leaves - Preferably young and tender
  • 30 g pine nuts - Lightly toasted for enhanced flavor
  • 1 clove garlic - Peeled and chopped
  • 50 g Parmesan cheese - Finely grated
  • 120 ml extra virgin olive oil - High quality for best results
  • to taste g salt - Use sea salt for authentic flavor

Step-by-step instructions

  1. In a mortar and pestle, combine the fresh basil leaves and a pinch of salt. Grind them gently to release the essential oils.
  2. Add the toasted pine nuts and continue to grind until they are finely crushed.
  3. Introduce the chopped garlic and keep grinding until the mixture is smooth.
  4. Slowly add the grated Parmesan cheese and mix until well incorporated.
  5. Gradually drizzle in the extra virgin olive oil while stirring to achieve a creamy consistency.

Chef's Tip

For a more vibrant green color and to preserve the fresh basil flavor, avoid over-processing the pesto; a chunky texture is preferred.

Serving suggestion

Pesto alla Genovese is traditionally served with trofie or trenette pasta. It can also be used as a spread on bread or a dip for fresh vegetables.

Nutrition per serving (estimated)

Calories370 kcal
Protein10 g
Carbohydrates5 g
Fat36 g
Fiber1 g
Sodium400 mg

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