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The Ultimate Guide to Pesto: Everything You Need to Know

Classic Basil Pesto alla Genovese

A fresh, fragrant basil pesto made with pine nuts, garlic, Parmesan, olive oil, and salt. It is delicious with pasta, vegetables, sandwiches, grilled meats, and warm bread.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups, about 60 g Packed fresh basil leaves
  • 1/3 cup, about 45 g Pine nuts
  • 2 cloves Garlic cloves, roughly chopped
  • 1/2 cup, about 45-50 g Finely grated Parmesan cheese
  • 1/2 cup, 120 ml Extra-virgin olive oil
Seasoning
  • 1/2 teaspoon, or to taste Kosher salt
Optional Ingredient
  • 1-2 tablespoons, replacing part of the Parmesan Finely grated Pecorino Romano

Method
 

Step-by-Step
  1. Wash the basil leaves and dry them thoroughly. If desired, toast the pine nuts in a dry skillet over medium-low heat until lightly golden, then cool them completely.
  2. Add the garlic, pine nuts, and kosher salt to a food processor. Pulse until the ingredients are coarsely chopped.
  3. Add the basil and pulse repeatedly until it is finely chopped, scraping down the sides of the bowl as needed.
  4. With the food processor running, slowly drizzle in the olive oil. Stop when the pesto is combined but still has a slightly textured consistency.
  5. Transfer the pesto to a bowl and stir in the grated Parmesan by hand. Taste and adjust the salt or add a little more olive oil if needed.
  6. For pasta, loosen the pesto with a few tablespoons of hot pasta water before tossing it with cooked noodles. Do not cook the pesto directly over high heat.

Notes

Refrigerate pesto in an airtight container for up to 4-5 days. Press plastic wrap directly onto the surface or cover it with a thin layer of olive oil to reduce browning. Freeze in small portions or ice-cube trays for up to several months.