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Home » Recipes » Pasta Sauces

Published: Jul 30, 2022 · Modified: Aug 8, 2022 by Jacqui

How to Make and Use Basil Pesto.


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Fresh basil pesto or pesto alla Genovese is probably one of the most well-known Italian pasta sauces. This easy to make cold condiment comes from Liguria where it is served in different pasta recipes. However, nowadays, it is also very popular added to minestrone, pizza, seafood, chicken, rice, salads, vegetables and as a dip or on bread. Here you’ll find recipes for how to make and use basil pesto Genovese.

How to make and use basil pesto Genovese.

What is pesto sauce?

Pesto sauce is a cold sauce from Italy. The original type of pesto is the basil one made and used in these recipes. It comes from Genova, the capital of Liguria in North-West Italy. Over time, other types of pesto became popular in Sicily and Southern Italy. These are most often made with tomatoes or red peppers.

How to make and use basil pesto Genovese.

The word ‘pesto’ comes from the Italian ‘pestare’, meaning to pound or crush. Traditionally, pesto is made by crushing the ingredients using a marble pestle and mortar, hence the name. Nowadays, many people including Italians make basil pesto with a food processor.

How to make and use basil pesto Genovese.

What is pesto made of?

Traditional basil pesto has 7 ingredients: fresh basil, garlic, pine nuts, Parmigiano cheese, Pecorino, salt and extra virgin olive oil. In Liguria, they actually have an official recipe published by the Genoa Chamber of Commerce. This calls for Ligurian basil leaves, Vessalico garlic, Mediterranean pine-nuts, Ligurian extra virgin olive oil, coarse sea salt and both aged Parmigiano and Pecorino from Sardinia. 

ingredients needed to make basil pesto genovese
How to make basil pesto: step 1 gather your ingredients

Of course, those exact ingredients aren’t easy to find, even where I live in Veneto. So, most people use locally bought or cultivated basil leaves, pine nuts, garlic and extra virgin olive oil. Both cheeses are also not easy to source. In fact, I often make basil pesto with just Parmigiano Reggiano or I use Pecorino Romano instead of Sardinian pecorino. They are pretty similar anyway as Pecorino Romano is actually made in Sardinia!

Washed basil leaves drying.
Step 2 Wash and pat dry the basil leaves. Peel the garlic.

A little basil pesto history.

Italian basil pesto isn’t a really old sauce, unlike some others in the Italian kitchen. It was invented in the Liguria region in the 1800s. However, it has pretty ancient predecessors. Food historians believe pesto Genovese was based on a couple of other recipes that date back centuries.

garlic cloves and pine nuts in food processor
Step 3 Put the pine nuts and garlic in a food processor and pulse until you have small pieces.

The first was a paste the Ancient Romans ate. Known as ‘moretum’ this was made with crushed garlic, herbs, salt, cheese, olive oil and vinegar and, sometimes, pine nuts. The Romans ate it mostly with bread and made it using a mortar, hence the name!

small pieces of pine nuts and garlic in food processor

The second sauce that basil pesto is said to be based on is ‘agliata’, another Ancient Roman sauce made using a mortar. Agliata usually contains garlic, olive oil, breadcrumbs, vinegar, and salt. This garlic sauce is still a traditional Ligurian condiment. Nowadays there are different versions, including one with egg yolk that tastes like a garlic mayonnaise.

whole basil leaves in food processor
Step 4 Add some basil leaves and a little olive oil. Use short pulses to mince the basil.

Is basil pesto vegetarian?

Made the traditional way with Parmigiano and pecorino, pesto isn’t vegetarian as both those cheeses contain animal rennet. However, you can make pesto with a vegetarian hard cheese or parmesan for a vegetarian version. It may taste slightly different but is still very good.

minced garlic, pine nuts and basil leaves in food processor
Step 5 Add more basil leaves and a little oil then use short pulses to break the basil down. Repeat if you still have more basil leaves.

Substitutions for basil and pine nuts in pesto.

Obviously, if you use different ingredients, your pesto won’t be authentic and won’t taste exactly the same. But, there are many different ways to make pesto using other herbs or leaf vegetables instead of basil. I like to use rocket (arugula) when fresh basil is out of season, and some people use kale, spinach, parsley, watercress or coriander or a combination of different leafy greens.

grated parmigiano and pecorino sardo in food processor with minced basil, garlic and pine nuts
Step 6 Add the grated cheese to the food processor and pulse a couple of times to incorporate.

Plus, since Mediterranean pine nuts can be expensive and hard to find, you can substitute them with almonds, walnuts, pistachios or even cashew nuts. Alternatively, you can make pesto without nuts or with sunflower seeds. These other types of pesto can all be used in the ways to use pesto recipes below.

Olive oil being added to basil pesto in food processor
Finally add more olive oil a little at a time and use short pulses until you get the right consistency.

Two ways to make fresh basil pesto.

There are two ways to make basil pesto, with a food processor or with a pestle and mortar. The latter is the traditional way. Yes, it takes longer but the result is more authentic. However, even pesto made with an electrical appliance tastes so much better than most ready-made, store-bought versions. Plus it’s a lot healthier.

garlic and pine nuts being crushed using a pestle and mortar
Making pesto with a pestle and mortar. Step 1 Crush and mash the garlic and pine nuts .

Step-by-step how to make basil pesto.

Below you’ll find instructions to make your pesto both ways. When using a food processor many people like to just put all the ingredients into their appliance and blend non-stop until they get the required consistency, maybe adding more olive oil as required.

basil leaves being crushed using a pestle and mortar
Step 2 Add basil leaves and some olive oil and mash and grind using a circular movement til you have a paste.

This is NOT the best way as the heat from the blades of the processor can spoil the basil. You can put all the ingredients in at once but use short pulses to prevent the processor blades from heating.

grated cheese being added to mashed basil, garlic and pine nuts using a pestle and mortar
Step 3 Once you have mashed all the basil, add the grated cheese with more olive oil and mix well.

I prefer to add the ingredients a few at a time. So, first the pine nuts and garlic, then pulse until minced. Second some basil and a little olive oil, then a few short pulses. Then more fresh basil and a little olive oil, then a few short pulses.

Finally, some salt and the cheese and some more olive oil followed by a short pulse or two just to mix the cheese and oil in. Or you can remove the pesto from the blender and add the grated cheese after.

homemade basil pesto genovese in small mason jar
Preserve your homemade basil pesto Genovese in sterilized mason jars.

This step-by-step method is also the way fresh basil pesto is made in a pestle and mortar. First the garlic and pine nuts, then the basil and some olive oil a little at a time and finally the grated cheese is mixed in as it does not need to be ground or minced.

How to use fresh basil pesto.

Italians traditionally serve pesto with pasta and there’s more than one recipe for that. For example, they use it in lasagna, they add it to minestrone, they mix it with tomatoes or fresh tuna, and they add green beans and potatoes to their pasta with pesto. Below you’ll find links to some of the different traditional pasta with pesto recipes from Liguria.

How to make and use basil pesto Genovese.

However, as I mentioned above, there are many ways to use pesto that don’t include pasta. I love to serve it as a dip or dressing for boiled new potatoes. It’s also great in sandwiches, on pizza, on bruschetta and with seafood, as well as various vegetables.

Below you’ll find some other great ways to use pesto. These recipes come from some of my favourite fellow bloggers and are all worth checking out.

If you make your own pesto and any of the recipes below, I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page.

Looking forward to hearing from you.

Buon appetito!

how to make and use basil pesto genovese

How to make and use basil pesto Genovese

Jacqui
Fresh basil pesto Genovese is an easy to make cold Italian sauce that is traditionally served in different pasta recipes but is also great as a dip, on pizza, in salads or soups, in sandwiches and with chicken or seafood. In fact, there are many ways to use this popular condiment.
5 from 47 votes
Print Recipe Save Recipe Saved! Pin Recipe
Prep Time 20 minutes mins
Cook Time 0 minutes mins
Total Time 20 minutes mins
Course condiment, sauce
Cuisine Italian, Mediterranean, Northern Italy
Servings 4
Calories 328 kcal

Equipment

  • 1 food processor

Ingredients
  

  • 60-70 g fresh basil leaves (about 4 handfuls) washed and dried
  • 20 g pine nuts (0.7oz) I sometimes like to toast them
  • 60 g Parmigiano Reggiano (2oz) grated
  • 30 g Pecorino Sardo (1oz) grated. Or double parmigiano (3oz) if not available or use pecorino Romano
  • 1-2 garlic cloves peeled
  • 100 ml extra virgin olive oil. (3.5floz) or as required
  • 1-2 pinches coarse sea salt

Instructions
 

Using a food processor

  • Put all the ingredients in the food processor and pulse a few seconds at a time until you have the right consistency. Don’t keep pulsing for too long at once as the blender will heat up and this can spoil the basil.
  • OR
    First put the pine nuts and garlic in the food processor, then pulse until minced. Second add some basil and a little olive oil, then make a few short pulses. Add more fresh basil and a little olive oil, then make a few more short pulses. Repeat if you have more basil leaves.
  • Finally, some salt and the cheese and some more olive oil followed by a short pulse or two just to mix the cheese and olive oil in. Alternatively transfer the pesto to a bowl and add the cheese and more oil then.

Traditional method

  • Put the peeled garlic cloves into a mortar with the pine nuts. Grind until you have a paste. Then add some basil leaves, and a little coarse salt, and 3 tablespoon of olive oil. Keep working with the pestle, while continuing to add more basil leaves and olive oil until the pesto is smooth. Finally, transfer to a bowl, add the grated cheeses and stir well.
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Notes

You can serve your homemade basil pesto Genovese simply mixed into your favourite pasta cooked al dente with a little pasta cooking water or check out the 21 traditional and non-traditional ways to use pesto below for other ideas.
Homemade pesto can be stored in sterilized mason jars or airtight container in the fridge for up to a week or in the freezer for up to 9 months. Alternatively freeze it in an ice tray and then transfer the 'cubes' to a freezer bag. This way it should last about 6 months.

Nutrition

Calories: 328kcalCarbohydrates: 2gProtein: 9gFat: 32gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gCholesterol: 18mgSodium: 428mgPotassium: 98mgFiber: 0.4gSugar: 0.4gVitamin A: 941IUVitamin C: 3mgCalcium: 286mgIron: 1mg
Keyword basil pesto, homemade pesto, how to make pesto, how to use pesto, recipes for pesto
Tried this recipe?Let us know how it was!

21 Traditional and non-traditional ways to use pesto.

Traditional Pesto Pasta Recipes

Italian Basil Pesto Lasagne al Forno
This Italian lasagne al forno with basil pesto is a divine meatless summer lasagna recipe. It’s light, easily made vegetarian (just use vegetarian cheese) and totally delicious.
Click for the recipe
Basil pesto lasagna on a plate.
Silk Handkerchief Pasta with Basil Pesto
In Italian, the pasta in this recipe is called fazzoletti di seta, which translates to ‘silk handkerchiefs’. It’s easy to understand why! These homemade pasta squares are traditionally really fine and silky, like silk handkerchiefs! Silk handkerchief pasta with pesto is the oldest Italian recipe for pasta with pesto.
Click for the recipe
Silk Handkerchief Pasta with Basil Pesto (Fazzoletti di Seta)
Pasta Portofino Recipe from Liguria
Named after Portofino the famous pretty fishing village on the Italian Riviera, this is a divine but simple pasta recipe that combines basil pesto with tomato sauce. Full of the flavours of an Italian summer, pasta Portofino is sure to become a family favourite!
Click for the recipe
Pasta Portofino recipe from Liguria.
Pesto Pasta Liguria with Potatoes and Green Beans
In Liguria, the most popular way to serve pesto pasta is with potatoes and green beans. This is a delicious combination much loved by Italians. I used corzetti pasta medallions but trofie, trenette or linguine are traditional too. One to try!
Click for the recipe
Tuna and Pesto Malloreddus alla Carlofortina
This fresh tuna and basil pesto malloreddus (Sardinian gnocchi) is a tasty authentic summer seafood pasta dish from the island of San Pietro, off the coast of Sardinia. San Pietro has strong links to Liguria and the cuisine is influence by the Ligurian kitchen. Full of Mediterranean flavour this recipe works well as a pasta salad too!
Click for the recipe
tuna and pesto malloreddus
Minestrone with Pesto Genovese
This minestrone with pesto from Liguria is one of my favourite minestrone recipes. Not only is it full of fresh seasonal veggies like pumpkin, kale, leeks and carrots, it also has beans and pasta! But, what really makes this soup uniquely flavourful is the addition of basil pesto. So warming, hearty and delicious!
Click for the recipe
minestrone with pesto Genovese

Other delicious ways to use pesto

Pesto Chicken Sandwich - Beyond the Chicken Coop
In this yummy grilled chicken sandwich from Beyond the Chicken Coop, the chicken is topped with melted mozzarella, fresh tomato, basil pesto and fresh (rocket) arugula all on a toasted ciabatta roll. Perfect for lunch or dinner.
Click for recipe
Pesto Chicken Sandwich - Beyond the Chicken Coop
Braided Pesto Bread - Tasha's Artisan Foods
This easy vegan no-knead recipe for braided pesto bread from Tasha's Artisan Foods is for a soft, fluffy, and light bread with beautiful swirls of vegan pesto running through it. Perfect with soups, salads and school lunches.
Click for recipe
Braided Pesto Bread - Tasha's Artisan Foods
Pesto Ricotta Crostini with Roasted Cherry Tomatoes - The Savory Cipolla
Simple is often the most delicious and this recipe for tomato, ricotta and pesto crostini from The Savory Cipolla is super simple but divinely delicious. Perfect as an appetizer or light lunch.
Click for recipe
Pesto Ricotta Crostini with Roasted Cherry Tomatoes - The Savory Cipolla
Pesto Dip - Homemade In The Kitchen
Add sour cream and lemon juice to your basil pesto for a delicious creamy dip from Homemade in the Kitchen that’s perfect with crackers, chips or crudités.
Click for recipe
Pesto Dip - Homemade In The Kitchen
Pesto Risotto with Toasted Pine Nuts Recipe ~ Barley & Sage
A delicious creamy pesto risotto with toasted pine nuts, parmesan cheese, and fresh basil! A perfect summer lunch time meal from Barley & Sage that you can have on the table in about 30 minutes!
Click for recipe
Pesto Risotto with Toasted Pine Nuts Recipe ~ Barley & Sage
Scallops with Pesto Cream - BellyFull
This simple, but luxurious scallops with pesto cream sauce from BellyFull is the perfect option for dinner parties and special occasions, Also great for an easy weeknight dinner treat!
Click for recipe
Scallops with Pesto Cream - BellyFull
Mediterranean Lemon Pesto Salmon - Culinary Ginger
Fresh salmon and pesto go so well together. This recipe from Culinary Ginger is super easy, yet sophisticated. The sautéed salmon fillets are dressed with a delicious lemony basil pesto. Best served with fresh vegetables for a low-carb healthy meal.
Click for recipe
Mediterranean Lemon Pesto Salmon - Culinary Ginger
Basil Pesto Grilled Potatoes in Foil -Diethood
Pesto and potatoes are a fab combination. You can make this easy recipe for grilled pesto potatoes from Diethood on the grill, in the oven or over an open fire!
Click for recipe
Basil Pesto Grilled Potatoes in Foil -Diethood
Pesto Green Beans (Quick & Easy!) - Valerie’s Kitchen
Traditionally, Italians serve pesto pasta with green beans and potatoes, so there’s no doubt that pesto goes really well with both. This pesto green beans from Valerie's Kitchen is a delicious side dish to compliment week night or holiday meals.
Click for recipe
Pesto Green Beans (Quick & Easy!) - Valerie’s Kitchen
Pesto Deviled Eggs - Cooking with Mamma C
These pesto deviled eggs from Cooking with Mamma C are a unique way to use pesto and make for a delicious appetizer or finger food for parties and family gatherings.
Click for recipe
Pesto Deviled Eggs - Cooking with Mamma C
Shrimp Pesto Flatbread - Sue Bee Homemaker
This pesto and shrimp flatbread pizza is a super lunch or dinner treat from Sue Bee Homemaker made with homemade flatbread dough, homemade pesto, chopped shrimp and rocket (arugula).
Click for recipe
Shrimp Pesto Flatbread - Sue Bee Homemaker
Chickpea Salad with Pesto - View From Great Island
This chickpea and pesto salad from View From Great Island is a super salad that works as a side dish or a nutritious lunch. Make it with your favourite store-bought pesto, or even better, homemade pesto. Easy, tasty and healthy!
Click for recipe
Chickpea Salad with Pesto - View From Great Island
Pesto Chicken Quinoa Bowl - Raspberries and Kohlrabi
Add pesto to this nutritious quinoa and chicken bowl from Raspberries and Kohlrabi for a super healthy lunch or dinner bowl. You can top this versatile recipe with your favourite roasted or pickled vegetables to make it your own.
Click for recipe
Pesto Chicken Quinoa Bowl - Raspberries and Kohlrabi
Baked Pesto Chicken - Dizzy Busy and Hungry
For another mouth-watering pesto chicken recipe check out these baked chicken breasts coated with pesto and topped with mushrooms, tomatoes and mozzarella. A great one pot family meal from Dizzy Busy and Hungry that requires minimal prep.
Click for recipe
Baked Pesto Chicken - Dizzy Busy and Hungry
Halloumi Tray Bake with Pesto Rice & Roasted Vegetables - Happy Veggie Kitchen
A really tasty vegetarian sheet pan dinner from Happy Veggie Kitchen with caramelized roasted sweet potato, mushrooms and peppers and pesto rice, topped with grilled halloumi. Comes together easily in one large oven dish for a simple family or week night dinner.
Check out this recipe
Halloumi Tray Bake with Pesto Rice & Roasted Vegetables - Happy Veggie Kitchen

If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools?


More Pasta Sauces

  • Pasta all’Amatriciana in a bowl.
    Pasta all’Amatriciana
  • Roasted red pepper pesto mixed with pasta.
    Roasted Red Pepper Pesto with Pasta
  • Mint pesto pasta in a bowl with mint leaves.
    Mint Pesto with Pasta and Ricotta Cream
  • Pesto Calabrese with pasta in a bowl.
    Pesto Calabrese (Red Pepper Pesto) with Pasta

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Comments

    5 from 47 votes (26 ratings without comment)

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  1. Savita says

    September 15, 2022 at 6:18 pm

    I really loved the idea of sharing recipes where we can use pesto. I am always in when something is related to pesto and seems like I landed on the right page.

    Reply
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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where…

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