Easy Homemade Pesto alla Genovese (Classic Basil Pesto Recipe)
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There’s something truly special about a classic, and this Pesto alla Genovese is just that—timeless, simple, and bursting with fresh summer flavor. Whether I’m tossing it with warm pasta, spooning it over grilled chicken, or tucking it into sandwiches, this pesto recipe has become a staple in our home, and I know it will with you too.
CHEERS 🥂 JENN
It’s also a fun recipe to make with little hands in the kitchen. We gather around the food processor (yes, traditionally, a mortar and pestle is used, but I’m opting for a more modern approach this time). The kids pick basil leaves and drop in pine nuts, while the aroma of garlic and cheese fills the air. It’s one of those recipes that turns into a memorable moment—slow, thoughtful, and joyfully a bit messy.
PESTO RECIPE DETAILS
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ABOUT THE INGREDIENTS
GARLIC CLOVES: This gives your pesto a bold, aromatic foundation. If you prefer a milder flavor, feel free to use just one clove.
PINE NUTS: Soft, slightly sweet, and buttery, pine nuts are traditional in Genovese pesto and give it that luxurious texture. You can also toast them lightly for deeper flavor.
BASIL LEAVES: Fragrant, sweet, and peppery, fresh basil is the heart of this pesto. Be sure to dry it well after rinsing to keep your sauce from turning watery.
PARMESEAN CHEESE: Nutty and salty, Parmesan adds depth and umami. For the best results, grate it fresh if you can!
EXTRA VIRGIN OLIVE OIL: Choose a good-quality extra virgin olive oil for richness and that signature Mediterranean flavor. It ties everything together and creates a creamy, pourable consistency.
FINE SEA SALT: A little salt enhances all the other ingredients.
FRESHLY GROUND BLACK PEPPER: Just enough to add a little warmth and balance to the vibrant basil and lemon.
LEMON JUICE: Bright and fresh, lemon juice adds acidity and keeps the pesto from oxidizing too quickly, helping preserve that beautiful green color.
SWAPS + NOTES
MAKING PESTO ALL GENOVESE
In a food processor, pulse the garlic, pine nuts, and lemon juice until finely chopped.
Add the basil and pulse 5–6 times, just until chopped, not puréed.
Add the grated Parmesan and pulse a few more times to bring it all together.
With the processor running, slowly drizzle in the olive oil. Scrape down the sides and pulse again until the pesto is mostly smooth but still has that fresh, rustic texture we all love.
COOKING WITH KIDS
DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.
Getting the kids involved in pesto-making turns this into more than just a recipe—it becomes an experience.
Younger Kids (Ages 3–6):
Older Kids (Ages 7+):
STORAGE DETAILS
Refrigerator:
Store pesto in an airtight container for up to 1 week. To help keep it vibrant green, pour a thin layer of olive oil over the top before sealing.
Freezer:
Spoon pesto into an ice cube tray and freeze until solid. Then transfer the cubes to a freezer-safe bag. They’re perfect for tossing directly into warm dishes, soups, or sautés.
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Buy Now → Whether you’re preserving summer’s basil bounty or just need something quick and vibrant to lift your dinner, this pesto is one to keep close. It’s the kind of recipe that feels both easy and extraordinary—and it always brings us back to the table, together.
Cheers! 🥂
DID YOU MAKE THIS RECIPE?
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Easy Homemade Pesto alla Genovese (Classic Basil Pesto Recipe)
- Total Time: 10 minutes
- Yield: 2 cups
Ingredients
- 2 large garlic cloves
- 1/2 cup pine nuts
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil (see NOTES 1 for substitutions)
- 1/2 teaspoon fine sea salt (see NOTES 2 for substitutions)
- 1/4 teaspoon freshly ground black pepper
- Juice of 1/2 lemon
Instructions
- In a food processor, pulse garlic, pine nuts, and lemon juice until finely chopped.
- Add basil and pulse 5–6 times until chopped but not pureed.
- Add grated Parmesan cheese and pulse a few more times to incorporate.
- With the food processor running, slowly drizzle in the olive oil. Scrape down the sides and continue blending until the mixture is mostly smooth but still has texture.
Equipment
Beautiful 2-Speed Immersion Blender with Chopper & Measuring Cup, White Icing by Drew Barrymore
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Le Parfait Wide Mouth 350ml (12oz) French Glass Jar w/Airtight (Pack of 4)
Buy Now →Notes
- Salted Add-Ins: Instead of salt, use anchovies, capers, or miso.
- Oil Options: Avocado and sunflower oil work well if you’re out of olive oil.
Storage
- Refrigerator: Store in an airtight container for up to 1 week. Pour a thin layer of oil on top to help preserve freshness.
- Freezer: Spoon pesto into an ice cube tray. Freeze until solid, then transfer cubes to a freezer-safe bag. Use directly in hot dishes as needed.
- Prep Time: 5 minutes
- processing time: 5 minutes
- Category: Sauce
- Method: Food Processor
- Cuisine: Italian
© Photography, Prop Styling, and Food Styling by Jenn Giam Smith | Jenn Smith, LLC
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