Pesto Genovese (Recipe, Tips, Tricks and Its Uses)

5 from 3 votes

Try the most delicious authentic recipe of Basil Pesto Genovese, just like they make it in the Ligurian Riviera.

Prep Time10

Total Time10

Course: Pesto, Sauces

Cuisine: Italian

Servings:

Calories: 205kcal

Author: Svi

2 packed cups basil (leaves only) , equivalent to 50 grams or 60 medium to large leaves
2 tablespoon pine nuts , 20 grams
1 garlic clove
¼ cup Parmesan cheese , 25 grams
2 tablespoon Pecorino cheese , 15 grams
¼ teaspoon salt
½ cup Extra virgin olive oil , equivalent to 125 ml or 100 grams (and a little more if needed)
1-2 ice cubes

When making pesto it’s essential that your basil leaves are completely dry. There are a few ways how you can achieve this.
Wash basil quickly under cold running water an hour or more before making pesto. Shake off access water and place basil (still with stems) in glass with water (to avoid wilting) and let air dry. When ready to use pinch off all the leaves and discard the stems.
See 2 more ways how you can prepare basil for pesto in the notes below.

Cut garlic clove in half and remove the germ (core) if it has one.
Place it in a food processor together with pine nuts and cheese.
Pulse quickly until you get grainy texture. Make sure to scrape the bowl a few times. Don’t over-pulse.
1 garlic clove, ¼ cup Parmesan cheese, 2 tablespoon Pecorino cheese, 2 tablespoon pine nuts
Add basil leaves, salt and oil. Pulse quickly scraping the sides of the bowl. Add 1-2 ice cubes or oil cubes that you froze in advance (see extra tips above the recipe).
Pulse again until you get the creamy paste. Make sure to stop a few times to avoid over heating.
Scrape the side of the bowl as/if needed to blend all ingredients together.
2 packed cups basil (leaves only), ¼ teaspoon salt, ½ cup Extra virgin olive oil, 1-2 ice cubes

Other ways to wash & dry basil for making pesto:

If you don’t have time to let basil air-dry you can gently wipe the leaves with a damp cloth and than again with a paper towel.
If you are using homegrown basil it’s best to wash it while it’s still on the plant. Let air dry, cut the basil just before using it (make sure basil is not in direct sunlight a few hours before cutting or it’ll fade fast).

How to Store

In the fridge: Basil Pesto will keep in the fridge for 3-4 days stored in an airtight container. Make sure to cover pesto with a layer of extra virgin olive oil to prevent oxidation (loosing color).
In the freezer: It's possible to store your own homemade Pesto Genovese for winter. To do this fill small sized container with the quantity of pesto you usually use in your family. Rough estimate is 1 tablespoon of pesto per serving + 1 extra tablespoon for every 4 servings. I also love to freeze pesto in ice cube tray and once frozen store in the freezer in a zip-lock bag. This way you can defrost and as much or as little pesto as you need. Pesto will keep in the freezer for up to 6 months.