Pesto alla Genovese



  • 4 bunches of basil (ca. 60-70 g leaves)
  • 30 g of pine nuts
  • 45-60 g grated Parmesan
  • 20-40 g grated Pecorino
  • 1-2 garlic cloves
  • 10 g coarse sea salt
  • 60-80 ml olive oil extra vergine



Traditionally the Pesto alla Genovese is prepared with motar and pestle. If you don´t have a motar, you can also use a blender.


Wash the basil leaves in cold water and pat them carefully dry with a towel. Put garlic and pine nuts into the motar and mill them with the pestle until it becomes a paste. Add corns of the coarse sea salt and the basil leaves.


Stir the paste with gentle, rotary moves along the walls of the motar until the basil excretes green liquid.


Add Parmesan and Pecorino and mix it all together. Now add olive oil little by little and stir the pesto until all ingredients are blended properly.


Never heat the pesto! Just stir it with some spoons of the noodle water to make it warm and then put it over the freshly cooked pasta.  


Keep the pesto tightly closed in the fridge. To preserve the pesto for longer after opening, put some olive oil on top of it.


For the preparation of the Pesto alla Genovese, every cook has his own recipe. Perhaps the one from the organizers of the "Genoa Pesto World Championship" will become your favorite one?!