Pesto Alla Genovese (Classic Basil Pesto) Recipe
A vibrant homemade pesto is a fresh, herbaceous sauce, complete with instructions for preparation, serving, and storage.
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Instructions
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Combine basil, pine nuts, garlic, and salt in a food processor; pulse until a smooth paste forms.
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Transfer the paste to a bowl and stir in olive oil until thoroughly incorporated.
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Blend in the cheeses until the mixture is homogenous.
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When serving with pasta, reserve some pasta cooking water; add a small amount to thin the sauce and help it adhere.
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Optionally, serve with additional grated cheese or halved cherry tomatoes.
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For a traditional Ligurian dish, cook potatoes and green beans with pasta, then mix with pesto.
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Refrigerate pesto in an airtight container for up to one week, covered with a thin layer of olive oil.
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Freeze extra pesto in ice cube trays, then transfer frozen cubes to a freezer bag for long-term storage.