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Pesto alla Genovese Recipe – The Authentic and best recipe out there!

10 Ingredients or less - Family friendly - Leftovers - Less washing-up - No cook - No water - Prep ahead - Solo travel

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Vanlife Eatshttps://vanlifeeats.com
Two passionate Vanlife cooks and the creators of Vanlife Eats.

The popular and delightful sauce known as Pesto alla Genovese comes from Genoa in Italy and has found a cherished place in the heart of Italian culinary traditions as well as finding popularity in every country in the world. Even kids love pesto!

Among the various types of “pesto” found throughout Italy, the basil variation has become the most well known, securing its position as the King of pesto.

This recipe is the most popular amongst Italians and is a stand out winner amongst other variations.

If you are familier with the store bought pesto then this will blow your pallet away! It is far more superior and I can’t stress enough the importance of using the best quality olive oil you can afford.

Pesto alla Genovese

Pesto alla Genovese

Pesto alla Genovese is the best pesto on the planet. Feel free to carry on using the supermarket jarred (made with sunflow oil)… err.. stuff! But if you are a fan of pesto then you must try this simple quick easy recipe. Trust me, its a game changer for your menu.
5 from 1 vote
10 Ingredients or less – Family friendly – Leftovers – Less washing-up – No cook – No water – Prep ahead – Solo travel
Prep Time 10 minutes
Total Time 10 minutes
Course Dips / Sauces
Servings 10 Portions
Diet Vegetarian


  • 30 g Fresh Basil A Large handful
  • 1 tbsp Pine Nuts
  • 40 g Parmigiano Reggiano cheese
  • 3 Garlic Cloves
  • 3 tbsp Extra Virgin Olive Oil Best quality you can afford
  • 1/2 tsp Salt


  • Place the 3 garlic cloves and a pinch of salt in the pestle and mortar and grind the garlic into a paste. Do not bash!
  • Add the 1 tbsp of pine nuts and continue to grind to a paste.
  • Add the handful of fresh basil leaves. The smaller leaves are the sweetest! Continue grinding into a paste.
  • Grate the Parmigiano Reggiano cheese into the mixture along with the 2 tbsp of olive oil.
  • Grind until you have a smooth vibrant green pesto.
  • Mix into pasta, brush on to bruschetta or however you like to eat pesto.
  • Buon Appetito


Calories: 62kcalCarbohydrates: 1gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 3mgSodium: 181mgPotassium: 22mgFiber: 0.1gSugar: 0.1gVitamin A: 190IUVitamin C: 1mgCalcium: 55mgIron: 0.2mg
Keyword 10 ingredient or less, dips, pasta, pesto, sauce
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