Making authentic pesto from scratch is easier than you think—and this quick, easy version is 10 times better than store-bought! With just a handful of ingredients—fresh basil, Parmesan, Pecorino, pine nuts, garlic, and extra virgin olive oil—you can make this fragrant, preservative-free pesto in no time. No mortar and pestle required, just a food processor for a speedy result. Store in the fridge for up to a week or freeze for later use, and enjoy it with your favourite pasta. Homemade pesto is fresh, vibrant, and packed with flavour—nothing compares!
Pesto alla Genovese
Ingredients
- 100 g basil leaves only
- 90 ml extra virgin olive oil
- 40 g Parmesan cheese grated
- 40 g di Pecorino cheese grated
- 40 g pine nuts
- 1/2 garlic clove
- pinch of salt
Instructions
- Add basil, cheese and pine nuts to a food processor (I used the small bowl of my @magimixuk).
- Pulse a few times to break everything down evenly. I added the basil in 2 batches as it is quite bulky at first.
- Slowly drizzle in olive oil while pulsing until the pesto comes together.
- Add a pinch of salt too, you won’t need much as the cheeses are salty too.
- You can use it straight away. Cook and drain the pasta and return to the pan. Add the pesto and mix. You don’t need to cook the pesto, simply stir and adjust with hot water if necessary. I used 2 tbsp of the pesto per person.