Pesto Alla Genovese

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Accompaniment


  • 2 cloves of garlic, peeled 
  • 50g Parmesan cheese 
  • 75g fresh basil leaves 
  • 50g pine nuts lightly toasted 
  • 100ml olive oil

Serves: 4

Preparation time: 10 minutes


  1. Put the garlic into the blender, roughly cut the parmesan into chunks and add. Press the coarse chop programme and blend together.
  2. Now add the basil leaves and pinenuts and repeat the programme.
  3. Finally pour in the oil and pulse until everything is combined. Transfer to a bowl and cover until needed.

Serving suggestion: Keep the pesto in an airtight jar for a few days in the fridge or freeze it.

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