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Basil Pesto

Pesto Alla Genovese

Ingredients: (for about 200 ml)

- 50 g basil leaves (without stem), coarsely chopped

- 50 g parmesan cheese (freshly grated), (parmigiano reggiano)

- 40 g pine nuts

- 2 cloves garlic, chopped

- 1/2 tsp coarse sea salt

- 120 ml virgin olive oil

In a skillet, roast the pine nuts a little over medium heat until they are lightly browned. Make sure the pan doesn't get too hot, as the seeds will burn very quickly. Pour the basil, pine nuts, garlic, salt, and olive oil into a blender and blend until the sauce is smooth.

Add the Parmesan cheese at the end and drain. The parmesan ensures a slightly coarse consistency. The pesto tastes best if you leave it in the refrigerator for 1 day.

Store in the refrigerator for a few weeks, cover the surface of the olive oil otherwise it will start to mold on the surface after a few days.


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