If you’ve only ever tried pesto from a jar, you’re in for a treat. This is the real deal — quick, vibrant, packed with flavour, and truly a world apart from anything store-bought. Made with just a handful of simple, quality ingredients, it’s the perfect sauce to whip up in minutes and store for whenever a pasta craving hits. And yes, it freezes beautifully too!
Whether you’re cooking for yourself or a crowd, this Pesto alla Genovese will transport you straight to Liguria with every bite. I used the traditional combination of basil, two kinds of cheese (Parmesan and Pecorino), pine nuts, and garlic — blended with extra virgin olive oil until smooth and spoonable. No need to cook it — just toss with your favourite pasta and you’re good to go.
Why Homemade Pesto alla Genovese Is Better
Homemade pesto has a fresher, more vibrant flavour compared to store-bought versions, which often contain preservatives, cheaper oils, and lower-quality ingredients. When you make it yourself, you control everything — from the type of olive oil to the balance of cheeses and garlic. It also means no unnecessary additives or hidden sugars. Plus, the aroma of freshly blended basil, real Parmesan, and extra virgin olive oil is unbeatable. You’ll taste the difference instantly — it’s brighter, richer, and far more authentic than anything in a jar. Once you try it, there’s no going back!
Ways To Enjoy It
- Stir through hot pasta with a splash of cooking water for a silky, flavourful sauce
- Spread on toast or sourdough with ricotta or cream cheese for a savoury breakfast or snack
- Drizzle over roasted vegetables for a vibrant, herby finish
- Use as a pizza base instead of tomato sauce — especially great with mozzarella and courgettes
- Add to sandwiches or wraps for a boost of flavour (amazing with grilled veg or chicken)
- Swirl into soups like minestrone or tomato for added richness
- Toss with new potatoes or use in a potato salad for a fresh twist
- Serve as a dip with crackers or veggie sticks at aperitivo hour
Food Processor Vs Mortar & Pestle
You can make pesto the traditional way using a mortar and pestle or the quicker way with a food processor — both work beautifully, and each has its charm. The classic method involves gently crushing the ingredients by hand, which helps release the natural oils and gives the pesto a slightly chunkier, more rustic texture. It’s a lovely, mindful process if you have the time. But for ease and speed, especially when I’m making multiple portions or storing some in the freezer, I like using a food processor. It gives me a smooth and creamy pesto in just a few minutes — still full of flavour and perfect for busy days. Either way, the result is far better than anything shop-bought.
Tips
- Use fresh basil: This makes all the difference. Don’t use dried basil.
- Chill the food processor bowl: It helps prevent the basil from going brown.
- Don’t overblend: Pulse slowly and don’t overheat the mix — this keeps the flavour bright and fresh.
- Freezing tip: I love using a silicone ice cube tray to portion and freeze it — perfect for quick meals.
Swaps
Pine nuts: Walnuts or cashews work well and are more affordable, though pine nuts offer the most authentic taste.
Pecorino cheese: You can replace with all Parmesan if needed — still delicious.
Garlic: I used just half a clove for a milder flavour. Use a whole clove if you like it punchy.
Storage
Fridge: Store in a small airtight jar for up to 5–7 days. Add a layer of olive oil on top to keep it fresh.
Freezer: Freeze in small portions for up to 3 months. I use a silicone ice cube mould so I can defrost just what I need.
More Pasta Sauces
- Pesto Rosso (Sicilian Red Pesto)
- 5 Minutes Lemon & Ricotta Pasta Sauce
- Creamy & Golden Butternut Squash Pasta
- Pea & Herb Creamy Pasta Sauce
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.