Dinner

Italian Basil Pesto (Pesto alla Genovese) Recipe

ByRita Bennet October 30, 2025October 30, 2025

Introduction

Italian Basil Pesto, or Pesto alla Genovese, is a vibrant and flavorful sauce that brings a fresh taste of Italy to any dish. Made with fresh basil, pine nuts, and Parmesan cheese, it’s perfect for pasta, sandwiches, or as a dip.

A small glass jar filled with bright green pesto that has a thick, coarse texture, resting on a folded tan cloth on a white marbled surface. A small wooden spoon is sticking out from the jar, covered in pesto. To the left is a bunch of fresh green basil leaves that look smooth and crisp. Above the jar is a round lemon cut in half, showing its juicy, bright yellow inside next to a whole lemon. A wedge of pale yellow cheese with a smooth texture sits to the right of the jar, surrounded by scattered light brown pine nuts. A glass bottle with yellow olive oil is slightly blurred in the top right corner, shining warmly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups fresh basil (both stems and leaves, packed)
1/3 cup pine nuts

1/4 cup grated Parmesan cheese
1/3 cup extra virgin olive oil

4 cloves garlic
1 teaspoon fresh lemon juice

1 pinch kosher salt

Instructions

Step 1: Add the fresh basil, pine nuts, Parmesan cheese, extra virgin olive oil, garlic, lemon juice, and kosher salt to the bowl of a food processor.
Step 2: Pulse the ingredients until they are combined. Scrape down the sides of the bowl, then blend for an additional 30 seconds to combine thoroughly. For a smoother texture, blend longer as desired.

Step 3: Use the pesto immediately or store it for later use. Refer to the storage section below for best practices.

Tips & Variations

Toast the pine nuts lightly before blending to enhance their nutty flavor.
Substitute walnuts or almonds for pine nuts if desired.

Add a little more lemon juice to brighten the flavor or a pinch of red pepper flakes for a slight kick.
For a vegan version, replace Parmesan cheese with nutritional yeast or a plant-based cheese alternative.

Storage

Store pesto in an airtight container in the refrigerator for up to 4 days. To prevent browning, drizzle a thin layer of olive oil over the surface before sealing. For longer storage, freeze pesto in small portions for up to 3 months. Thaw in the refrigerator before use.

How to Serve

A small clear glass jar filled with bright green pesto sauce showing a rough, thick texture sits on a light brown cloth on a white marbled surface. A small wooden spoon rests inside the jar, creating a small swirl in the pesto. Around the jar, there is a bunch of fresh green basil leaves with a slightly wrinkled texture at the bottom left, a yellow lemon cut in half at the top left, and a wedge of pale yellow cheese with a smooth surface at the bottom right. Scattered around are a few light tan pine nuts, and a glass bottle with golden olive oil is visible at the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pesto without a food processor?

Yes, you can finely chop the ingredients by hand and then mix them together, but it will be more time-consuming and the texture will be chunkier.

How long does homemade pesto last?

Fresh pesto lasts about 4 days refrigerated. Freezing extends the shelf life up to 3 months with minimal flavor loss.

Italian Basil Pesto (Pesto alla Genovese) Recipe

★★★★★

4.5 from 117 reviews

This classic Italian Basil Pesto, also known as Pesto alla Genovese, is a vibrant and flavorful sauce made from fresh basil, pine nuts, garlic, Parmesan cheese, and extra virgin olive oil. Perfect for pasta, sandwiches, or as a condiment, this homemade pesto is simple to prepare and elevates any dish with its fragrant and rich taste.

Author: Rita
Prep Time: 10 minutes
Cook Time: 0 minutes

Total Time: 10 minutes
Yield: About 3/4 cup pesto 1x
Category: Sauce

Method: Blending
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

Ingredients

2 cups fresh basil (both stems and leaves, packed)
1/3 cup pine nuts
1/4 cup grated Parmesan cheese

1/3 cup extra virgin olive oil
4 cloves garlic
1 teaspoon fresh lemon juice

1 pinch kosher salt

Instructions

Prepare Ingredients: Gather fresh basil leaves and stems, pine nuts, grated Parmesan cheese, garlic cloves, fresh lemon juice, kosher salt, and extra virgin olive oil for the pesto.
Combine Ingredients: Add the fresh basil, pine nuts, Parmesan cheese, extra virgin olive oil, garlic, lemon juice, and kosher salt into the bowl of a food processor.

Pulse and Blend: Pulse the ingredients several times until they start to combine. Scrape down the sides of the bowl to ensure even mixing, then blend for an additional 30 seconds to fully incorporate the ingredients. For a smoother pesto, blend for a longer time as desired.
Serve or Store: Use the fresh pesto immediately to enhance your meals, or transfer to an airtight container and refrigerate. To prevent discoloration, cover the surface with a thin layer of olive oil before sealing.

Notes

Store pesto in an airtight container in the refrigerator for up to 5 days.

To freeze, spoon pesto into ice cube trays, freeze, then transfer to a freezer-safe bag for up to 3 months.
Using both stems and leaves of basil adds more flavor and reduces waste.
Adjust garlic and lemon juice to taste for personalized flavor intensity.

Keywords: Italian basil pesto, Pesto alla Genovese, homemade pesto, basil sauce, pesto recipe, garlic pine nut sauce

Rita Bennet

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