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Genovese Pesto pasta sauce

Fresh basil, just blended with other natural ingredients.

Genovese Pesto pasta sauce

Course Main Course
Prep Time 20 minutes


  • Fresh basil leafs
  • Garlic
  • 1 cup Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Pine nuts
  • Parmesan Cheese
  • Pecorino Cheese


  • A Pesto recipe so easy it will take you (almost) more time to open a can ...
  • Unlike many Italian-American recipes, this pesto recipe does not use garlic in the blender. Use only fresh basil leaves.
  • Put leaves in the blender (if you have a good blender) or the Cousinart. Add pine nuts (pinoli). Add 1‚ 1½ glass of water and 1‚ 1½ glass of olive oil. Blend until smooth.
  • Add parmigesan cheese, or Romano / Pecorino cheese for a more pungent flavor, add black pepper and salt to taste and blend.
  • You can now add 2 or 3 garlic pieces divided in half (you can remove them before serving). Do not add the garlic in the blender or it will overpower everything else.
  • Pour the sauce on the pasta of your choice.
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