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Pesto alla Genovese
We learned to make pesto alla Genovese in its birthplace—Genoa, Italy. It traditionally is made in a mortar and pestle of nothing more than basil, pine nuts, cheese, garlic, salt and olive oil, emphasis on the basil. We use a food processor for convenience but follow the tradition of processing ingredients separately to ensure we preserve the appropriate texture of each. Good quality cheese is essential for a rich, full-flavored pesto. Seek out true Italian Parmesan cheese, as well as pecorino Sardo, a sheep’s milk cheese from Sardinia. If you can’t find pecorino Sardo, don’t use pecorino Romano, which is too strong. The best substitute is Manchego, a Spanish sheep’s milk cheese. To store pesto, press a piece of plastic wrap against its surface and refrigerate for up to three days.
1
cup
Tip
Don't toast the pine nuts. In Italy, the pine nuts for pesto are used raw. Don't be tempted to add all the ingredients at once to the food processor. Adding them in stages ensures the pesto has the correct consistency and texture, and that it won't end up thin and watery, the result of overprocessing.
30 minutes
Ingredients
-
1¾
ounces Parmesan cheese (without rind), chopped into rough 1-inch pieces
-
1
ounce pecorino Sardo cheese (without rind), chopped into rough 1-inch pieces
Directions
-
01In a food processor, process both cheeses until broken into rough marble-sized pieces, about 10 seconds, then pulse until they have the texture of coarse sand, 5 to 10 pulses, scraping the bowl as needed. Transfer to a small bowl.
Reviews
May 23, 2025
PESTO ALLA GENOVESE
OMG! I had a go-to basil pesto recipe that is very good. This recipe eclipsed that. The flavors are intense, but not overpowering. The aroma is incredibly fragrant. The taste is incredible. I like to use pesto dolloped on my homemade pizza. You don’t need a lot to create a big flavor.
May 7, 2025
THE Best Pesto
I have used a few different Pesto recipes in the past, but now this is my go to when my basil is ready to harvest!!
March 10, 2025
Best pesto ever!!
Five stars!
December 3, 2024
Great pesto
This is a great pesto recipe. I have not had issues with oxidation and discoloration even when storing left over pesto until the next day. I especially like that it uses less oil than other recipes. Adding some starchy pasta water at the end really makes for a creamy, well dressed pasta. Thank you so much Milk Street team.
October 21, 2024
Can you freeze?
Milk Street team: before I take all of my basil out of the ground for the winter, I wanted to confirm this is OK to freeze with the cheese inside. I’ve seen other recipes suggest if you were planning to freeze to do it before cheese. Thanks!
How can i transpose this and most of your other recipies for 2 servings. I have made many of your recipies and always have too much left over which is not a problem but i ended up having a refrigerator full of leftovers but want to always try something new?
I’m curious as to why this recipe says “Don't toast the pine nuts. In Italy, the pine nuts for pesto are used raw.” When my 1st edition 1969 Ada Boni ‘Italian Regional Cookbook’ translated from Italian says to toast the pine nuts...it’s a rather bold sweeping statement about this now ubiquitous sauce.
Hi David -
When we traveled to Genoa we spoke with the preeminent expert on pesto in the region of its origin, Roberto Panizza, who told us that the pine nuts should always be raw. You can read the story about our visit and our conversations with Roberto at this link: https://www.177milkstreet.com/2018/08/for-the-best-pesto-let-the-basil-shine or in the upper right hand corner of this page.
Best,
The Milk Street Team
Best pesto ever. I have made this many times now. First, I love not having to toast the pine nuts. Second, using Manchego as a substitute is amazing and easily found. I do microwave the garlic in a little olive oil prior to processing as that helps tone it down for our group who have little garlic tummy issue.
How much pasta should I cook to use an entire recipe of pesto as written? Will I need to use pasta water to get this dish to the correct consistency?
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Can this recipe be made with a substitute for, or without, pine nuts? We have a minor allergy to pine nuts and would consequently like to avoid them. I love pesto though... just need a substitute item.