Italian Sauce

How to make Pesto alla Genovese: Italian Basil Sauce

Here is the pesto alla Genovese. Pesto, or to refer to the original dish pesto alla genovese, is a sauce originating in Genoa, the capital city of Liguria, Italy.

It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, hard cheese such as Parmigiano-Reggiano or Pecorino Sardo, all blended with olive oil.


pesto alla genovese





  • 1/4 cup pine nuts
  • 1 1/2 cups fresh basil leaves
  • 2 small garlic cloves, halved
  • 3/4 cup Parmigiano Reggiano cheese
  • 2/5 cup Pecorino Romano Cheese
  • 5 tablespoons extra virgin olive oil
  • pinch of salt



  1. Preheat oven to 356 F.
  2. Spread the pine nuts over a baking tray.
  3. Bake in oven for 5 minutes or until toasted.
  4. Remove from oven and set aside for 10 minutes to cool.
  5. Place the pine nuts, basil, garlic, salt, Pecorino and Parmigiano Reggiano cheese in the bowl of a food processor and process until finely chopped.
  6. With the motor running, gradually add the oil in a thin steady stream until well combined.
  7. Store in an air-tight container and use as you please!







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