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Genoese pesto





300 grams

Grated Parmesan cheese

450 grams

Dried pine nuts

50 grams


3 wedges

Extra virgin olive oil

300 grams

Iodized salt

1 teaspoon

Sauces from Italy - Liguria

Genoese pesto

Genoese pesto

vegetarian with lactose with nuts high in calcium with good fats

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Genoese pesto

Fresh basil picked when still tender, pine nuts, grated Parmesan cheese and extra virgin olive oil: flavor of my home, taste of Pesto genoese. Perhaps scented with a bit of garlic, to those who like it. The traditional recipe involves using the mortar for a more intense aroma. You can use a blender, paying close attention to not overheating the basil leaves otherwise they lose their unmistakable flavor. These doses are for 1 kg of Genoese pesto.

Genoese pesto step 1

step 1

Wash the basil leaves thoroughly to remove the residuals and store them in the fridge until it is time to use them.

Genoese pesto step 2

step 2

Meanwhile, prepare the other ingredients: in a mixer, finely chop the garlic and pine nuts and set aside. Grate the Parmesan cheese.

Genoese pesto step 3

step 3

Use the mixer to chop the basil, add a few spoonfuls of ice-cooled water so that the basil does not darken. It is advisable to chop the basil in several shots.

Genoese pesto step 4

step 4

As soon as the basil has become a cream, combine it with garlic and pine nuts. Amalgamate well. Also combine Parmesan and Olive Oil. Regulate salt. Mix until a homogeneous compound is obtained.

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