Pesto Genovese is one of the most iconic sauces in Italian cuisine, originating from Genoa, the capital of Liguria. This vibrant green sauce is a celebration of simplicity: fresh basil, pine nuts, garlic, Parmigiano Reggiano, Pecorino, and high-quality olive oil.
In Italy, pesto is never cooked. It’s gently crushed to preserve the aroma of basil and create a smooth, fragrant sauce that coats pasta beautifully. When made properly, Pesto Genovese is bright, fresh, and intensely aromatic—not heavy or overly garlicky.
🇮🇹 What Makes Pesto Genovese Authentic?
- Fresh Genovese basil (small, tender leaves)
- Raw garlic (used sparingly)
- Pine nuts (never walnuts in traditional recipes)
- Parmigiano Reggiano + Pecorino Romano
- Extra virgin olive oil from Liguria
- Traditionally made using a mortar and pestle
🌿 Ingredients (Traditional Ligurian Style)
- 2 cups fresh basil leaves (packed, stems removed)
- 2 cloves garlic
- 2 tbsp pine nuts
- ½ cup freshly grated Parmigiano Reggiano
- 2 tbsp grated Pecorino Romano
- ½ cup extra virgin olive oil
- Salt, to taste
🍽️ How to Make Authentic Pesto Genovese
Step 1: Crush the Garlic
In a mortar, crush garlic with a pinch of salt until creamy.
Step 2: Add Pine Nuts
Add pine nuts and grind into a smooth paste.
Step 3: Incorporate Basil
Add basil leaves gradually, crushing gently in circular motions to release oils without bruising excessively.
Step 4: Add Cheese
Mix in Parmigiano Reggiano and Pecorino Romano.
Step 5: Stream in Olive Oil
Slowly drizzle olive oil while mixing until smooth and emulsified.
👉 If using a food processor (modern shortcut), pulse gently—do not overblend. Overprocessing heats the basil and dulls its color.
🍝 How to Serve Pesto Genovese (Italian Way)
Traditionally served with:
- Trofie (classic Ligurian pasta)
- Trenette
- Linguine
- Boiled potatoes and green beans mixed into the pasta (a true Genoese tradition)
Always loosen pesto with a spoonful of warm pasta water before tossing—this creates a silky sauce.
🌿 Italian Nonna Tips
- Never cook pesto.
- Use young basil leaves for sweetness.
- Add cheese after crushing basil to preserve color.
- Store with a thin layer of olive oil on top to prevent browning.
🫒 Storage
- Refrigerate up to 3 days in an airtight jar.
- Cover surface with olive oil.
- Freeze in small portions for longer storage.
❤️ Why This Recipe Works
This Pesto Genovese recipe stays true to Ligurian roots—simple, fresh, and aromatic. It reflects the heart of Italian cooking: high-quality ingredients treated with care.
Whether tossed with pasta, spread on bruschetta, or used in a sandwich, authentic pesto brings the taste of coastal Italy straight to your kitchen.