A classic and basic recipe for how to make basil pesto (A.K.A the best sauce in the world). Made with only five ingredients this intense, flavour packed basil pesto is perfect for dressing pasta, salads, on sandwiches, pizza and so much more!
This has to be my favourite “sauce” ever, I mean whoever discovered that fresh basil, pine nuts, garlic, pecorino (or parmesan), and olive oil all mashed together makes the most incredible tasting green gold that makes anything and everything taste good (seriously) THANK YOU!
Pesto Alla Genovese
Basil pesto originates from Genoa, Liguria and is traditionally made in a mortar and pestle. The authentic recipe uses pine nuts although if you don’t have them cashews, pistachios, almonds and walnuts all make great substitutes it’s also delicious with a little chilli kick.
I had it this way once in a small family restaurant in Siena and it inspired me to create this gnocchi with walnut and chilli pesto recipe check out the recipe if you fancy adding a little spice to your pesto.
How to make basil pesto – step by step
- Pine nuts
- Pecorino or Parmesan cheese
- Olive oil
Add all the ingredients to a bowl and blitz everything together using a hand-held (immersion) blender to create a smooth sauce (add more olive oil if necessary).
nothing. You’re done!
Super easy right? Boil some pasta and toss the pesto through it, dress spinach for a side or salad or spread it on sandwiches.
More ways to use pesto;
- Pesto and roasted tomato pizza
(recipe coming this Saturday)
- Pesto provolone cannelloni
- Sour cream pesto dip with prosciutto dippers
- Chicken pesto ciabatta
- Gnocchi with walnut and chilli pesto
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- 2 cups (30g) basil
- 1/8 cup (15g) pine nuts
- 1 clove garlic
- 3 tbsp (45ml) olive oil
- 1/4 cup (25g) pecorino or parmesan cheese
- salt and pepper
Put all ingredients in a bowl apart from the salt and pepper and blitz into a smooth sauce using a hand-held blender (or use a food processor) then season with a pinch of salt and pepper. Add more olive oil if necessary.
Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.