20 minutes

    This is an authentic Genovese pesto and you won't find a tastier recipe! It will keep a month in the fridge, covered in a thin layer of oil. Watch it being made in the Allrecipes Pesto video.

    1 person made this

    Serves: 4 

    • 2-3 cloves garlic
    • 2 tablespoons pine nuts
    • 80g basil, rinsed, dried, leaves removed from stems
    • 40g grated Parmigiano Reggiano
    • 10g grated Pecorino Romano
    • 100ml extra virgin olive oil, or as needed

    Preparation:20min  ›  Ready in:20min 

    1. Crush the garlic in a mortar and pestle. Add pine nuts and crush with the garlic. Gradually add the basil leaves, working into a smooth paste.
    2. Mix in the cheese using a wooden spoon, then stir in oil until combined. Store in a glass jar topped with olive oil to cover. Will keep 1 month.
    3. Alternatively, if you don't have a mortar and pestle, use a food processor. Chill the blade first, then add basil, pine nuts and garlic in thirds, then finish with cheese and oil as above.

    Watch a video of it being made…

    How to Make Pesto
    How to Make Pesto

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    Reviews in English (1)


    Delicious! LOVED the combo of the Parmesan and Romano. I used my food processor for this. One of my favorite ways to use fresh basil from the garden. A keeper, for sure~YUM!!!! Thanks for sharing.  -  12 Sep 2017  (Review from Allrecipes USA and Canada)