Basil Pesto Recipe (Pesto Alla Genovese)
This classic basil pesto recipe, aka Pesto Alla Genovese, comes together in a matter of minutes with a short list of simple ingredients. All you’ll need is: fresh basil leaves, creamy pine nuts, garlic, TWO types of fine Italian cheese, and rich extra virgin olive oil. This is a tried-and-true formula for the BEST homemade basil pesto!
Servings: 4
Calories: 210kcal
Ingredients
- 2 cups fresh basil leaves - note 1
- 2 garlic cloves
- 4 tablespoons extra virgin olive oil - note 2
- 4 tablespoons grated parmesan - note 3
- 2 tablespoons grated pecorino - note 4
- 3 tablespoons pine nuts - note 5
- A pinch of coarse sea salt - note 6
- 3 ice cubes - or 3 tablespoons icy water, note 7
Instructions
- Wash the basil leaves, and dry them with a towel, making sure not to press too hard to avoid causing oxidation.
- In a food processor, add the pine nuts and pulse until minced. Add the grated Parmesan, pecorino, and garlic, and blend again.
- Add the basil leaves, ice cubes, and salt, and blend. Slowly add the extra virgin olive oil and blend until creamy. If needed, scrape the side of the food processor to make sure everything is nice and smooth.
- Taste and adjust seasoning if needed.
- Transfer in a jar. Top it with a thin layer of olive oil to prevent it from browning. Refrigerate until ready to use. It can last in the fridge for a couple of days (note 8). If you want to keep it for longer, you can freeze it for up to three months.
Notes
Note 1: You’ll want to use, if possible, the freshest, small basil leaves you can find. Try to pick them just before making pesto. If you find it, opt for Italian basil (Genovese basil). It has tender, small, light green leaves.
Note 2: Use the best quality Italian Extra Virgin Olive oil. You want delicate and light extra virgin olive oil. If you can find it, Ligurian olive oil is best for pesto.
Note 3: As we’re using raw garlic, try to use a sweet variety. It’s best to cut the cloves in half and remove the germ (the center of the garlic clove), as it can develop a bitter taste and it’s less digestible.
Note 4: Make sure to use high-quality Parmigiano Reggiano DOP. Real Parmesan cheese from Italy is made from grass-fed cows without any additives.
Note 5: Usually, the pecorino used in basil pesto is Sardinian pecorino. It’s obtained from whole sheep’s milk. You’ll want a ripe version, which is a bit harder and easy to grate. If you can’t find it, you can use more Parmesan instead.
Note 6: In authentic Italian pesto, we use a few grains of coarse sea salt. If you can’t find it, use fine sea salt.
Note 7: This is one of the best tricks: when you blend the basil leaves in a food processor, the leaves will break, and the blades will heat, causing oxidation. This will make the pesto turn brown quite quickly. Adding ice cubes will slow oxidation, giving your pesto a bright green color for longer.
Note 8: If your basil pesto develops a brown layer on top, don’t worry. This is normal oxidation. Once you mix it into your pasta, it will turn green again. Wait until the last minute to mix it, and do not heat it. If you freeze it, let it thaw in the refrigerator or at room temperature.
*Nutrition information is a rough estimate per serving.
Nutrition
Calories: 210kcal | Carbohydrates: 3g | Protein: 4g | Fat: 21g | Sugar: 0.3g