Classic basil pesto with pine nuts and parmesan
Pesto Genovese
Prep Time
10 min
Cook Time
0 min
Total Time
10 min
Servings
8
1 cup
Difficulty
Easy
Cost
Moderate
$$
Pesto Genovese
Classic basil pesto with pine nuts and parmesan
★4.8(24)
A vibrant, aromatic pesto made with fresh basil, pine nuts, garlic, and parmesan. This Genovese classic transforms pasta, sandwiches, and grilled meats with its herbaceous punch.
10m
Prep Time
0m
Cook Time
10m
Total Time
8
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Authentic pesto genovese balances the sweetness of fresh basil with nutty pine nuts and sharp parmesan. Pulsing rather than blending keeps the texture rustic and prevents the basil from bruising.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
This version of Pesto Genovese has been refined through testing to ensure consistently excellent results. A great side dish does not compete with the main course — it makes everything around it better. This recipe brings enough personality to stand on its own while complementing whatever protein or centerpiece you pair it with.
Ingredients
- 2 cups packed fresh basil leaves
- 1/3 cup pine nuts, lightly toasted
- 2 cloves garlic
- 1/2 cup freshly grated parmesan
- 1/2 cup extra-virgin olive oil
- Salt to taste
Instructions
- 1
Toast pine nuts in a dry skillet over medium heat until golden, about 3 minutes. Cool completely.
- 2
Combine basil, pine nuts, and garlic in a food processor. Pulse until coarsely chopped.
- 3
Add parmesan and pulse a few more times to combine.
- 4
With the processor running, slowly drizzle in olive oil until a smooth paste forms.
- 5
Season with salt and transfer to a jar. Top with a thin layer of olive oil to preserve color.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Pine nutsWalnuts or almonds
Both work well and are more affordable
BasilBaby spinach and basil mix
Milder flavor, stays greener longer
ButterGood olive oil or ghee
Olive oil adds a lighter, more Mediterranean character. Ghee provides buttery richness with a higher smoke point for roasting.
Tips & Storage
Pro Tips
Blanch basil for 10 seconds then ice-bath it for the brightest green color.
Freeze pesto in ice cube trays for easy portioning year-round.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate topped with oil for up to 1 week. Freeze for up to 6 months.
Reheating
Use at room temperature. Never heat pesto directly—toss with hot pasta off the heat.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Season assertively. Side dishes that taste perfectly seasoned on their own will complement the main course rather than fading into the background of the plate.
Nutrition Facts
Per serving (5mg) · 8 servings
Calories140
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein3g
Carbohydrates14g
Fat1g
Fiber160mg
Sugar0g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why does my pesto turn brown?
- Oxidation darkens basil. Add a squeeze of lemon or blanch leaves first.
- Can I make it nut-free?
- Substitute sunflower seeds or pepitas for the pine nuts.
- What should I serve this with?
- This side complements most proteins — grilled chicken, roasted fish, or a simple steak. For a vegetarian meal, combine two or three side dishes together for a satisfying spread with enough variety and substance.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes for a larger batch.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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