Pesto alla Genovese

It's difficult to find someone who doesn't love Genoese pesto, the symbol of Genoa. Each family has its own traditional recipe. To make real Genoese pesto you need genuine ingredients, a marble mortar, a wooden pestle and a lot of patience.
But don't be discouraged, we have the quick recipe for a good homemade pesto. All you need is a few tricks, a blender and you're done!


  • 135 g extra virgin olive oil
  • 75 g basil leaves
  • 45 g grated grana padano
  • 30 g grated pecorino
  • 15 g pine nuts
  • 15 g almonds
  • 3 garlic cloves
  • 1 pinch of salt
  • First of all, put the blades, the blender jug, the pine nuts, the almonds and the cheeses in the freezer. Then, start the preparation by peeling the basil, recovering the green leaves and eliminating the damaged ones.

  • Wash the basil under running water, drain it well and let it dry. Place the basil in the jug and then add the salt, the peeled garlic, the pine nuts and the almonds.

  • Add all the oil and start blending intermittently, raising and lowering more
    blender several times so as not to heat the basil.

  • When you have obtained a rather homogeneous structure, it will be possible to add the very cold cheeses. Continue blending until incorporated, after which the pesto will be ready to use.

If not used immediately, you can freeze it or keep it in the fridge for a few days in a glass jar covered with extra virgin olive oil.


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