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pesto genovese
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Pesto alla genovese

An easy recipe for the pesto alla genovese. The garlic is optional. The cheese used is different according to taste (the pecorino gives a more pungent taste than parmigiano).

pesto genovese
Pesto alla genovese ingredients.
Ph. Umami on flickr (flic.kr/p/6sYB9o)


Pesto alla genovese

Course Main Course
Prep Time 30 minutes
Servings 4 servings


  • 50 gr basil leaves
  • 1 tablespoon grated pecorino cheese
  • 1 tablespoon grated parmesan cheese
  • 50 gr pine nuts
  • 1 clove garlic
  • 1 cup extra virgin olive oil
  • 1 pinch salt


  • Wash the basil leaves and put them in the mortar. Add the chopped garlic, pine nuts and salt and crush together.
  • When it's well mixed, add the cheese.
  • Add the oil little by little, mixing all along.
  • It you think the sauce is too thick, add water (some recipes include half cup of oil and half of water).
  • Boil the pasta in salted water, when it's al dente take it out and add the pesto.


You can also add fresh cherry tomatoes to your pasta, their sweetness is a nice contrast to the bitterness of the pesto.
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