2 / 5
3 / 5
4 / 5
5 / 5
Be the first to make this!
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.
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
- 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.
- 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.
- 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…
Write a review
Click on stars to rate