Pesto Genovese Sauce

Pesto Genovese Sauce

I finally managed to gather the ingredients for this classic "pesto alla genovese" sauce and I was so impressed that I've already cooked it twice.

It's very flavourful, fine and tasty - and now that delicious tomatoes are in season, you'll be able to make the most of it. I keep it in the fridge and, whenever I feel like, I just spread some on bread, pasta, tomatoes, cheese etc.


50 g
fresh basil - 5-6 stems
Pine nuts
2 tbsp
2 tbsp
Garlic cloves
2 pieces
Extravirgin olive oil
100 ml
0.5 tsp
to taste

Step by step

Step 1

Place all the ingredients into the food processor.

Leave the salt at the end, take care, parmesan is salty.

Pesto Genovese Sauce - Step 1
Step 2

Blend well, until you get a smooth and creamy paste.

Pesto Genovese Sauce - Step 2
Step 3

Adjust with salt. You can add more oil, depending on how thin you want the sauce to be.

Pesto Genovese Sauce - Step 3
Step 4

I used this sauce to make Caprese Salad, Foccacia with Pesto, Hummus with Pesto etc.

Pesto Genovese Sauce - Step 4
Step 5

A variation of Caprese salad with cherry tomatoes and mozzarella balls.

Pesto Genovese Sauce - Step 5
Step 6

And pasta with pesto sauce - really delicious ...


Pesto Genovese Sauce - Step 6
Quantity: 300 g
Prep time: 5 min
Difficulty: easy
Ready in: 10 min
Publish date:
Collections: Sauces, Sauces, doughs...

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