Pesto Genovese (Classic Basil Pesto)

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Crushing basil, garlic pine nuts together in a mortar and pestle leads to a smooth, basil-forward pesto.

By Jody Williams

and Rita Sodi

Updated on July 20, 2023

Tested by

Food & Wine Test Kitchen

Pesto Genovese (Classic Basil Pesto) — Photo:
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley

Total Time:

15 mins

Yield:

1 cup

Pesto alla Genovese originating from Genoa, the capital city of Liguria in Italy. A cornerstone of Ligurian cuisine, this pesto is prepared by crushing basil, garlic, pine nuts, and olive oil together. Parmesan or pecorino Romano are typically used in Genovese pesto, or you can also use a combination of both.

Chefs Jody Williams and Rita Sodi at Via Carota, who shared this recipe, use a mortar and pestle to make it, combining the herbs and nuts in the mortar and pounding in a circular motion with the pestle. This helps the ingredients open up in preparation for when you slowly add the oil, and will help it emulsify it with the other ingredients. The action of the pestle also helps to thoroughly crush the basil (unlike a food processor, which chops them), helping to release its aromatic oils.The result is a very basil-forward pesto with wonderfully smooth and creamy texture.

You can use any mortar and pestle to make it, but Williams and Sodi find a marble mortar and wooden pestle work best for breaking up the basil leaves without over-bruising them. The smooth, nonporous marble makes blending liquids and oil seamless, and a lightweight pestle encourages a delicate hand with tender herbs. (See the Best Mortar and Pestles for specific recommendations.)

This pesto can be served immediately or stored in an airtight container in the refrigerator for up to three days. To prevent discoloration, we recommend pouring a thin layer of oil onto the surface of the pesto before refrigerating.

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Ingredients

3 cups packed fresh basil leaves
1 large garlic clove
1/4 cup lightly toasted pine nuts, plus more for serving
1/4 teaspoon kosher salt, plus more to taste
3 ounces Parmigiano-Reggiano cheese or pecorino Romano cheese, finely grated (about 3/4 cup)
1/2 to 3/8 cup extra-virgin olive oil, plus more as needed

Directions

Rinse basil leaves, and dry well on a clean kitchen towel. Remove any thick stems, and tear leaves into large pieces.
Pound garlic into a paste in a marble mortar using a wooden pestle. Add pine nuts, and crush with garlic to form a paste. Add basil leaves, about 1 cup at a time, adding a pinch of salt with each batch (1/4 teaspoon total), smashing and crushing into paste. Add cheese. While grinding and stirring with pestle, drizzle 1/2 cup olive oil into mixture until sauce is creamy and emulsified. Add additional oil as needed to reach desired consistency. Season with salt to taste.
Serve pesto immediately, or refrigerate (with a thin layer of oil poured onto surface to prevent discoloration) in an airtight container up to 3 days.