Italian Basil Pesto (Pesto alla Genovese)

🇮🇹 What is Pesto alla Genovese?

Basil Pesto or Pesto alla Genovese originated in Genoa in the Liguria region in Northern Italy. Traditional Basil Pesto consists of basil, garlic, pine nuts, parmesan cheese, salt, and olive oil. Originally, pesto was made using a mortar and pestle, but nowadays, most use a food processor.

🌿 Ingredients to Make Pesto

My recipe for Homemade Basil Pesto is pretty close to the authentic genovese recipe. I add fresh lemon juice to help preserve the green color, add freshness, and cut the bitterness.

Below are the 7 ingredients you need to make this pesto, along with notes on the key ingredients.

• Basil - Fresh basil is the main ingredient in pesto. I have a fresh basil plant in my kitchen that I use, however, most grocery stores sell basil plants or packages of fresh basil. Pesto is great because you can use both the leaves and the stems, so there is no waste!
• Olive Oil - I highly recommend using extra virgin olive oil. If you have a more expensive olive oil, this is the time to use it. The better, more pure and higher quality olive oils are perfect for pesto, where the simplicity will allow the flavors to shine through. Read more about Different Types of Olive Oil and how they affect flavor in recipes so you can choose the perfect one for pesto and other dishes.
• Pine Nuts - Pine nuts are the traditional nuts used in pesto. You can find them alongside other nuts in the grocery store typically in the baking aisle or bulk food section. They have a very soft, nutty flavor that pairs with the earthy, sweet basil, fruity olive oil, and sharpness of the fresh garlic and parmesan cheese.
• Parmesan Cheese - I always recommend using freshly grated cheese. It will add a more sharp and fresh flavor to the pesto instead of pre-grated cheese. If you can get your hands on authentic Parmigiano-Reggiano, then this would be the recipe to use it on. Again, like the olive oil, the higher-quality cheese is great for simple recipes where the flavors shine through. Pecorino Romano cheese is another hard Italian cheese that would be great for pesto. You can read more about these Italian Cheeses so you can make sure you can get exactly what you need.
• Garlic - Fresh garlic is a must for this recipe. It will give you a bright, fresh flavor that pre-chopped jarred garlic won't.

👩🏻‍🍳 How to Make Italian Pesto in 5 Minutes

Add the fresh basil (both stems and leaves!) to a food processor along with the pine nuts, parmesan, olive oil, garlic, lemon juice, and salt.

Pulse the ingredients until combined, then scrape down the sides and mix for 30 seconds. (You can mix longer if you want the pesto to be smoother.)

📋 Different Types of Pesto

Pesto is great because you can make different flavors by switching out an ingredient or two. Here are some suggestions:

• Nuts - Try walnuts, pistachios, almonds, pecans, or sunflower seeds instead of pine nuts. You can also experiment with combinations of nuts too.
• Greens - Use spinach, kale, or arugula instead or mixed with the basil.
• Spice - Adding freshly ground black pepper or crushed red pepper flakes can add an extra zip to the pesto.

🥡 The Best Way to Store Homemade Pesto

• FRIDGE - Store the pesto in an airtight container so it's almost filled to the top. Drizzle olive oil over the top and keep in the refrigerator for up to 1 week.
• FREEZER - Pesto will last in the freezer for about 6 months. I freeze portions in ice cub trays and then transfer them to a freezer bag to easily pull out what I need.

🌿 Recipes to Use Basil Pesto

Fresh Homemade Basil Pesto can be used in more than just pasta. It's really good on top of grilled meat or fish, on sandwiches, pizza, or salads, or with Crusty Italian Bread. Here are some other recipes to use your freshly made pesto:

• Braided Italian Pesto Bread
• Creamy Pesto Orzo with Chicken
• Grilled Chicken Caprese with Pesto
• Easy Pesto Tortellini