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    Home » Recipes » Basil Pesto (Pesto Genovese)

    Basil Pesto (Pesto Genovese)

    Published: Aug 3, 2021 · Modified: May 25, 2022 · by Debra with Leave a Comment · 1394 words. About 7 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    Wondering how to make basil pesto at home? It's actually quite easy! You only need 6 ingredients and a food processor. Ready in 15 minutes!

    A wooden spoon in a bowl of pesto surrounded by fresh basil and garlic cloves.

    This post contains affiliate links. If you purchase through my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    There's nothing like fresh pesto in the summer. Whether your garden has an abundance of basil or you find it at the farmer's market, pesto is a great way to make basil last longer and you can put it on almost anything!

    Named for the city of Genoa, pesto genovese is a genuinely ancient sauce that's a specialty of the Ligurian region of Italy. Its name comes from the word pestare which means to crush or clobber.

    Jump to:
    • Ingredients
    • Step by step instructions
    • FAQ
    • Tips
    • Related recipes
    • Recipe
    Pine nuts, fresh basil and garlic cloves with three small bowls of salt, parmesan cheese and olive oil.

    Ingredients

    You only need six ingredients to make pesto. But since there are so few, make sure they are the best you can find.

    • Fresh basil: If you can get basil from your own garden or the farmer's market that is best. (Basil grows well in a pot on your porch or windowsill - give it a try!) If not, regular ol' basil from the produce section will do.
    • Parmesan cheese: I recommend using real Parmigiano Reggiano cheese. The flavor is so much better. You can also use Grana Padano cheese.
    • Pine nuts: Pine nuts, or pignoli in Italian, give pesto a creamy richness. They can be expensive, I get them at Trader Joe's where they are a bit cheaper. See the FAQ section below for info about substituting other nuts if you prefer.
    • Olive oil: Use a good olive oil, because this is going to be a major flavor component. Try one that you would want to dip bread into, or make salad dressing with, as opposed to one you would use to sauté vegetables.
    • Garlic and salt: Just a couple of cloves of garlic and a bit of salt bring the flavors together.

    Step by step instructions

    The traditional method of making pesto in Italy is to use a mortar and pestle. Short of that, this method from Bon Appétit is the best I've found. You get creamy, smooth pesto and the fresh basil stays bright green.

    A small skillet with toasted pine nuts.

    In a dry skillet, toast the pine nuts over medium heat until they are lightly golden. Set aside to cool.

    Grate the parmesan cheese on a box grater.

    A grater with a garlic clove on it sits over a food processor with pine nuts in it.

    Put the cooled pine nuts in a food processor. Use a microplane grater to grate the garlic and add to the pine nuts.

    A food processor with chopped pine nuts in it.

    Process the pine nuts until they are very finely ground.

    A woman's hand holding a cheese and pine nut mixture over a food processor.

    Add the parmigiano cheese and process until the mixture is clumping together. You should be able to squeeze it into a ball with your hands like dough.

    A food processor filled with finished pesto.

    Add the basil and salt to the food processor and put the lid back on. With the motor running, pour the olive oil slowly into the basil mixture until the basil leaves are finely chopped and the mixture is smooth, up to 1 minute. See tip below.

    FAQ

    Can you store basil pesto in the refrigerator?

    If you have leftovers or are making a big batch, place in an airtight container and add a layer of olive oil over the top before you put the lid on. This keeps the pesto nice and green underneath. It will keep for about two weeks.

    Can you freeze pesto?

    Yes! I like to get those large silicone ice cube molds and freeze it in portions. Then I transfer them to a freezer bag. Pesto keeps in the freezer for up to three months.

    Do you have to use pine nuts to make pesto?

    No! Pine nuts can be expensive and sometimes hard to find, so walnuts are a common substitution. You can also use almonds, hazelnuts, or pistachios. If you want to omit the nuts altogether, you can do that, too. (Technically, that would be pistou, the French version of pesto. Use it to top this Soupe au Pistou.)

    Can I use a sheep's milk cheese to make pesto?

    Yes! If you can't tolerate cow's milk, you can use Pecorino Romano. Be advised, it has a much sharper flavor and is saltier than Parmigiano Reggiano, so you'll need to use less.

    What other kinds of pesto are there?

    Basil pesto is the original pesto, but you can take the same basic recipe and apply to other ingredients. Try my recipes for kale pesto or sage pesto! There's also spinach pesto, sun-dried tomato pesto or arugula pesto.

    Tips

    • Don't store fresh basil in the refrigerator. This can cause it to turn brown. When I cut basil from the garden, I put it in a glass of water and keep it on the counter. (It will actually keep growing like this if you let it.) This method doesn't work as well for me with store-bought basil, so I put it in a cool spot on the counter (away from the oven/stove) and use it within 24 hours.
    • Make sure the basil leaves are completely dry before you put them into the blender. Olive oil and water don't mix!
    • Don't over-process when adding the oil to the basil. The blades of the food processor create heat and that can discolor the basil leaves. Process just until you have reached the right consistency and then shut off the motor.

    Related recipes

    You can use pesto in so many ways! Here are some suggestions.

    • Pesto Pasta is one of the simplest and most crowd-pleasing things you can make for a summer dinner.
    • Use your fresh basil pesto to make a big batch of Gnocchi with Peas and Pesto.

    Recipe

    A wooden spoon in a bowl of basil pesto, surrounded by sprigs of fresh basil and a head of garlic.

    Basil Pesto

    Learn how to make basil pesto at home! It's easy! All you need are 6 ingredients and a food processor.
    5 from 2 votes
    Print Pin Rate
    Course: Sauces
    Cuisine: Italian
    Diet: Gluten Free
    Keyword: basil pesto, pesto
    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Total Time: 15 minutes
    Servings: 6
    Calories: 457kcal

    Equipment

    • food processor
    • small non stick skillet
    • microplane grater
    • box grater

    Ingredients

    • 6 cups basil
    • 1 cup extra-virgin olive oil
    • 3 ounces parmesan cheese
    • ½ cup pine nuts
    • 2 cloves garlic
    • 1 teaspoon kosher salt
    US Customary - Metric
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    Instructions

    • In a dry skillet, toast the pine nuts over medium heat until they are lightly golden. Set aside to cool. Meanwhile, grate the parmigiano cheese on a box grater.
    • Put the cooled pine nuts in a food processor. Use a microplane grater to grate the garlic, and add to the food processor with the pine nuts.
    • Process the pine nuts until they are very finely ground.
    • Add the parmigiano cheese and process until the mixture is clumping together. You should be able to squeeze it into a ball with your hands like dough.
    • Add the basil and salt to the food processor and put the lid back on. With the motor running, pour the olive oil slowly into the basil mixture until the basil leaves are finely chopped and the mixture is smooth, up to 1 minute. See tip below.

    Notes

    • Don't store fresh basil in the refrigerator. This can cause it to turn brown. When I cut basil from the garden, I put it in a glass of water and keep it on the counter. (It will actually keep growing like this if you let it.) This method doesn't work as well for me with store-bought basil, so I put it in a cool spot on the counter (away from the oven/stove) and use it within 24 hours.
    • Make sure the basil leaves are completely dry before you put them into the blender. Olive oil and water don't mix!
    • Don't over-process when adding the oil to the basil. The blades of the food processor create heat and that can discolor the basil leaves. Process only until you have reached the right consistency and then shut off the motor.
    • To store pesto in the refrigerator, place in an airtight container and add a layer of olive oil over the top before you put the lid on. This keeps the pesto nice and green underneath. It will keep for about two weeks.
    • I like to freeze pesto in large silicone ice cube molds so I can freeze it in portions. Then I transfer them to a freezer bag. Pesto keeps in the freezer for up to three months.
    • See the post above for more information about choosing ingredients, FAQs and substitutions. 
     
    This post contains affiliate links. If you purchase through my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 457kcal | Carbohydrates: 3g | Protein: 7g | Fat: 48g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 29g | Cholesterol: 10mg | Sodium: 617mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1380IU | Vitamin C: 5mg | Calcium: 215mg | Iron: 2mg
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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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