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This post for the pesto alla genovese recipe was first published on the 7th of August, 2025.

If you had told me years ago that I would enjoy pesto alla genovese and that I would have made it with mortar and pestle, I would have probably laughed in your face. Since I was a kid I had always despised this italian classic, and there’s not even a good enough reason, as I love every ingredient that is used!

But further along, Simona convinced me to give it another chance and let me tell you, I was totally surprised by how much I loved this italian basil pesto and let’s not forget about the sicilian counterpart. Fragrant basil leaves with pine nuts, cheese, extra virgin olive oil, a touch of salt and garlic, sign me up please!

close up low glass container with fresh homemade pesto alla genovese, pine nuts and towel around, wooden board, olive oil and mortar and pestel in the background

Table of Contents

What is pesto alla genovese? Where is it from?

Pesto alla genovese is a traditional flavourful sauce that comes from Liguria, more specifically from Genoa and is often paired with pasta like trofie or trenette. Pesto is defined a ‘cold sauce’ which means its best eaten raw to get most of the flavour, so when added to your dish, make sure not to have it on the stove. The word pesto comes from the verb ‘pestare’ which means ‘to pound’, which hints at the traditional way of making pesto with a mortar and pestle.

A similar pesto recipe to what we have today was first written in the Vera Cuciniera Genovese by Emanuele Rossi (1852). Although its roots trace back to Roman times, when moretum, a similar sauce made with herbs, cheese and garlic used to be made.

Modern pesto emerged in the nineteenth century. In some parts of Liguria, because of the absence of some ingredients at times, the cheese we use today was actually swapped for cheese rinds, which were cheaper, as well as pasta was sometimes swapped for potatoes as it was more affordable. Other changes were made like walnuts instead of pine nuts and in ancient times, even EVOO, which used to be hard to find was sometimes swapped for butter.

What ingredients do I need to make this pesto alla genovese recipe?

To make an authentic pesto alla genovese you will need:

garlic: the foundation of your pesto sauce and gives your sauce that kick without being overwhelming;
coarse salt: enhance the flavor of ingredients and helps break down the basil when using a mortar as well as release its natural oils;
fresh basil leaves: the main character of this recipe, give its distinctive colour and fresh herby flavour;
pine nuts: add richness and creaminess to the sauce, as well as a nutty flavor.
pecorino cheese: adds a saltiness and richness to the pesto sauce. Traditionally it’s pecorino fiore sardo that is used, which also adds a slight smokiness to the pesto.
parmigiano reggiano: adds depth, umami and a hint of sweetness. It complements the pecorino well and rounds out the flavors.
extra virgin olive oil: binds everything together, adding richness and body. It also helps give a velvety texture to the pesto sauce.

How do I make pesto alla genovese?

Start by rinsing your basil leaves under cold water and pat them dry gently with a cloth or paper towel, and set aside.

Place the halved garlic clove (core removed) in a mortar with the coarse salt and using a pestle to crush the garlic into a smooth paste (or use a food processor). Add the pine nuts and continue pounding until the mixture is creamy.

Then add the basil leaves a handful at a time, and pound in a circular motion until you get a smooth, green paste. Add the grated Pecorino cheese and incorporate it using the same motion. Repeat with the Parmigiano Reggiano until fully blended.

Finally, drizzle in the olive oil and mix until smooth and creamy. Enjoy your basil pesto sauce on pasta or any other dish you like!

from top low glass container with fresh homemade pesto alla genovese, pine nuts and towel around, wooden board, olive oil and mortar and pestel in the background

Can I make pesto without a mortar and pestle?

Absolutely! This pesto alla genovese recipe is versatile and while mortar and pestle is what the italian tradition calls for, you can also make it in a food processor (coarser texture) or in a blender (finer texture – more on this on Food 52). It will be quicker and it will be even more helpful if you decide to make big batches ahead of time.

What pasta shapes can you have with pesto?

Well this is the question of the day! I mean as usual, you can use whatever pasta makes your heart content, but just think that twisted pasta with its nooks and crannies tends to hold more sauce:

trofie: this is the classic Ligurian pairing with pesto alla genovese. Their tight spiral shape helps the pesto cling better;
trenette: a long flat pasta shape, traditionally paired with pesto, potatoes and green beans (and if you watched the animated movie ‘Luca’ you know how delicious these look!);
fusilli: thanks to their corkscrew shape, they help keep the pesto sauce in;
casarecce: short twisted pasta from Sicily, ideal for sauces thanks to its mini scroll shape;
orecchiette: famous ‘little ears’ perfect to scoop up pesto;
gemelli: twin ropes intertwined with each other and perfect to hold pasta sauce;
strozzapreti: rustic hand-twisted pasta with natural ridges to hold sauce;
gnocchi sardi: not traditional, but one of our favourites to have with pesto thanks for the riges that hold the sauce so well;
busiate: sicilian spiral pasta made for another pesto sauce, the pesto alla trapanese but work amazingly even with pesto alla genovese.

How to use pesto alla genovese sauce aside from pasta?

You might think that pesto is good only on pasta, but that’s not true! You can enjoy this pesto alla genovese also on:

bread or crostini: nothing beats pesto spread on bread or warm crostini for a quick entree;
focaccia: pesto comes from the same region as focaccia alla genovese and one couldn’t miss how well they pair together!
bruschetta: hear me out, this works and you can also ad your usual tomatoes on top, because pesto and tomato combo is amazing!
grilled cheese: now imagine a delicious sandwich oozing with cheese and pesto, ah what a culinary dream!
meat & fish: there are so many recipes calling for this sauce around the world like pesto alla genovese chicken, over fish for a herby kick, mostly used on salmon or white fish;
salads: pesto dressing is in, boring dressings are out! Give a herby kick to your salads and grain bowls with some pesto dressing/
vegetables: imagine roasted potatoes or carrots and a delicious dollop of pesto on top for a refreshing kick!
cheese: no wonder mozzarella is often paired with pesto and for a good reason!

Can I freeze pesto genovese?

You can indeed! This pesto recipe is perfect to be made in big batches and frozen for later use! And it’s even quite easy to do so, you can just pop it in a jar or use some ice cube molds to have it preportioned out singularly.

The only thing you have to make sure is to take your pesto from the freezer and move it in the fridge for 24 hours, which will give it time to defrost and get back to its original creaminess. And as pesto is not a pasta sauce you heat up, this is even more important. In case your pesto is not creamy enough, just add some pasta water on top while mixing.

Do you have more pasta sauces to suggest?

This pesto alla genovese is not the only sauce recipe we have on the blog and actually there’s plenty more coming in the next few months, because what is a good pasta if not paired with a good sauce:

pesto alla siciliana – the cousin to the popular pesto alla Genovese and the classic pesto pasta. In this case it’s made with tomatoes and ricotta on top of the usual ingredients;
nduja ragu – if you love spicy and ragu, this is the sauce for you! Get ready for a kick that will make your pasta even more irresistible!
white ragu – Delicious counterpart to the classic tomato ragu, this is one you will eat by the spoon (it happened!).
italian pink sauce: while this is not really italian, but Italian American, this pasta sauce is so comforting we couldn’t avoid sharing it!
friggione – coming right from Bologna, this is one of those dishes that is not exactly a sauce, but it kind of is (make it make sense), if you love onion and things that only require time to get better and better in flavour this is for YOU!

Do you have more pasta recipes on the blog?

As pasta lover, eater and pasta maker (if you want to learn how to make pasta at home from scratch, this is for you!), we have plenty of pasta recipes on the blog:

ciriole pasta – thicker spaghetti-like pasta with that homemade rustic feel;
pistachio lasagna – the goddess of pasta (after pasta water, because that’s liquid gold!), anything pistachio is a huge yes from us!
pasta alla crudaiola – simple and quick to make, perfect for the summer too;
rigatoni pomodoro – a classic that never gets old, simple and quick to make;
baked mostaccioli con ricotta – another italian american recipe, but a total hit as a pasta bake in our books;
ricotta ravioli – these are in my books a pasta that I used to have during big family gatherings and nothing beats the taste of them;
pumpkin ricotta ravioli – if you love pumpkin, this is the pasta recipe for you!
pasta alla sorrentina – think comfort in a plate with juicy tomatoes and scamorza cheese;
rigatoni alla carbonara – a roman classic and an authentic recipe, so forget anything about cream and bacon!
malloreddus – one of the easiest (and in my opinion best) pasta to make from scratch and perfect to hold that sauce;
scarpariello pasta – simple and with that kick of spice we all need;
busiate pasta – another one of my favourite shapes with that rustic finish;
pasta alla cenere – if you love gorgozola, olives and cream this is the pasta for you!

Pesto Alla Genovese

A classic Italian sauce that is perfect on pasta, to spread or on crostini. This pesto alla genovese is easy and so delicious you will keep asking for more!

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Total Time 20

Course Sauce

Cuisine Italian, Liguria

Servings 4 servings

Ingredients

1 garlic clove
1 pinch coarse salt
50 g basil leaves
100 g extra virgin olive oil
30 g pecorino cheese
70 g parmigiano reggiano
15 g pine nuts

Instructions

Pick the basil leaves, then rinse them under running cold water and pat them dry.
Take a mortar and place the garlic cloves inside, halved and with the core removed.
Use a wooden pestle to crush the garlic into a paste.
Once creamy, add the pine nuts and continue pounding in the same way.
When the mixture becomes a smooth paste, add the basil leaves and coarse salt.
When the texture is creamy and uniform, add the Pecorino and work it in using the same motion.
Then add the Parmigiano Reggiano and incorporate it as well.
Once all the ingredients are combined into a creamy paste, drizzle in the olive oil and give it a final few turns with the pestle. Enjoy your pesto alla genovese straight away or store it in the refrigerator.

Notes

You can freeze pesto without any issues, whether in a jar or in a monoportion. Just make sure to leave it out long enough in the fridge (24 hours) for it to be ready to use on your pasta as is.

Keyword pesto alla genovese, pesto sauce

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