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  3. Pesto Genovese
Fresh basil pesto in a mortar with pine nuts and parmesan

Classic basil pesto with pine nuts and parmesan

Pesto Genovese

Pesto Genovese

10 minEasy

Prep Time

10 min

Cook Time

0 min

Total Time

10 min

Servings

8

1 cup

Difficulty

Easy

Cost

Moderate

$$

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Pesto Genovese

Classic basil pesto with pine nuts and parmesan

A vibrant, aromatic pesto made with fresh basil, pine nuts, garlic, and parmesan. This Genovese classic transforms pasta, sandwiches, and grilled meats with its herbaceous punch.

10m

Prep Time

0m

Cook Time

10m

Total Time

8

Servings

Easy

Difficulty

Moderate $$

Cost

Italian CuisineSide DishVegetarianGluten-Free
Sarah Chen
Sarah Chen

January 1, 2024(Updated April 13, 2026)

Authentic pesto genovese balances the sweetness of fresh basil with nutty pine nuts and sharp parmesan. Pulsing rather than blending keeps the texture rustic and prevents the basil from bruising.

Why This Recipe Works

Processing in short pulses prevents heat buildup that turns basil bitter and dark. Toasting pine nuts first deepens their flavor and adds a warm, nutty backbone to the sauce.

Ingredients

  • 2 cups packed fresh basil leaves
  • 1/3 cup pine nuts, lightly toasted
  • 2 cloves garlic
  • 1/2 cup freshly grated parmesan
  • 1/2 cup extra-virgin olive oil
  • Salt to taste

Instructions

  1. 1

    Toast pine nuts in a dry skillet over medium heat until golden, about 3 minutes. Cool completely.

  2. 2

    Combine basil, pine nuts, and garlic in a food processor. Pulse until coarsely chopped.

  3. 3

    Add parmesan and pulse a few more times to combine.

  4. 4

    With the processor running, slowly drizzle in olive oil until a smooth paste forms.

  5. 5

    Season with salt and transfer to a jar. Top with a thin layer of olive oil to preserve color.

Serving Suggestions

Ways to Serve This Dish

  • Serve with crusty artisan bread for dipping

  • Finish with a drizzle of high-quality extra virgin olive oil

  • Pair with a simple arugula salad dressed in lemon vinaigrette

Substitutions

Pine nutsWalnuts or almonds

Both work well and are more affordable

BasilBaby spinach and basil mix

Milder flavor, stays greener longer

DepthPantry

Test Kitchen Pick

Olive Oil

Helpful Pantry Staple

Why the olive oil matters

On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.

This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.

  • Useful in dressings, sauces, and finishing
  • Improves flavor without changing the recipe structure

A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.

Shop olive oil for this recipe

Tips & Storage

Pro Tips

  • Blanch basil for 10 seconds then ice-bath it for the brightest green color.

  • Freeze pesto in ice cube trays for easy portioning year-round.

Storage

Refrigerate topped with oil for up to 1 week. Freeze for up to 6 months.

Reheating

Use at room temperature. Never heat pesto directly—toss with hot pasta off the heat.

Nutrition Facts

Per serving (5mg) · 8 servings

Calories140
LowModerateHigh

A light, low-calorie option · based on a 2,000 cal daily diet

Protein3g
Carbohydrates14g
Fat1g
Fiber160mg
Sugar0g
Sodium0g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Why does my pesto turn brown?
Oxidation darkens basil. Add a squeeze of lemon or blanch leaves first.
Can I make it nut-free?
Substitute sunflower seeds or pepitas for the pine nuts.

Explore More

More Italian RecipesMore Side DishVegetarian RecipesGluten-Free RecipesNo-Cook Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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