Make Basil Pesto at Home: The Authentic Recipe for Pesto alla Genovese
Homemade basil pesto tastes incomparably fresher than any supermarket jar. The classic Pesto alla Genovese needs only five ingredients and is ready in ten minutes. Here is the true Italian recipe—plus the little tricks that keep your pesto vibrantly green.
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Ingredients for one jar of pesto
- 50 g fresh basil leaves
- 50 g grated Parmigiano Reggiano (or Pecorino)
- 30 g pine nuts
- 1 small garlic clove
- 100 ml extra-virgin olive oil
- Salt to taste
10-minute method
- Prep the basil: Gently rinse the leaves and pat them completely dry—wet basil turns dark in seconds.
- Mortar or mixer: Pound the basil, garlic, pine nuts and a pinch of salt in a mortar, or blitz briefly in a blender.
- Cheese and oil: Fold in the grated cheese, then drizzle in the olive oil little by little until you have a silky, creamy sauce.
- Season: Taste and adjust the salt—done.
Keeping the colour bright
Use cold ingredients and work quickly: heat and oxygen cause basil to oxidise. For an extra-vivid green, blanch the leaves for 10 seconds, then plunge into ice water. Once jarred, cover the surface with a thin film of olive oil and your pesto will keep for about a week in the fridge.
Best ways to enjoy pesto
Traditionally with trofie or spaghetti: loosen the pesto with a spoonful of pasta water before tossing with the noodles—never heat it in the pan. It’s equally divine on bruschetta, stirred into soups, or spooned over grilled vegetables.
Italian sauces from the Cilento
Craving authentic Italian sauces with zero preservatives? Discover our artisanal Sugo Cilentano and the intensely flavoured sun-dried tomato paté—perfect for lightning-fast pasta dishes or as an antipasto. Curious to taste them all? The Kit Pasta della Tradizione brings the whole collection together.
