Pesto alla Genovese

Name: Pesto alla Genovese
Yield: 3 servings
Ingredients: 20 g Pine nuts (alternatively: cedar kernels); 45 g Basil leaves (fresh); 50 g Parmesan; 1 Garlic clove; 50 g Olive oil; Salt; Pepper

By till 3/21/2026

The Italian basil classic doesn't have to come from a jar.

Servings 3

Ingredients

Scale:

Units:

20 g Pine nuts (alternatively: cedar kernels)
45 g Basil leaves (fresh)
50 g Parmesan
1 Garlic clove
50 g Olive oil
Salt
Pepper

Instructions

Toast the pine nuts in a pan on a low heat.
Optional: For a lasting vibrant colour, blanch the basil leaves. (Place in boiling water for a few seconds and rinse in ice water).
Place all the ingredients for the pesto in a food processor and finely chop to the desired texture. (Traditionally, a mortar and pestle is used for this (hence "pesto")).