Pesto Alla Genovese

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READY IN: 20mins
Recipe by DrGaellon

This is a proper pesto, with the cheese, garlic, and pignoli providing subtle accompaniment to the bright freshness of basil. The mortar-and-pestle preparation keeps it from turning black, as it would if made with a knife or food processor. You can keep this pesto in the fridge up to six months, as long as you keep a thin film of oil floating on top. This is a thin sauce, not the thick, gloppy stuff you get in the supermarket.

Ingredients Nutrition


  1. Pound the basil, garlic, salt and pine nuts together in the mortar until they are a paste. Start by grinding the mass against the sides of the mortar, using a twisting motion of the pestle. Once everything has been reduced to a paste, you can start pounding.
  2. Slowly add the cheeses, about a tablespoon at a time, continuing to pound.
  3. Once the cheeses are fully incorporated, scrape it into a bowl and begin slowly adding the olive oil, stirring constantly.
  4. Transfer any leftovers into a sealable jar, and float a thin layer of oil on top.

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