Giada's Classic Pesto (Pesto Alla Genovese)
Giada's Classic Pesto
condiment Salad Dressing sauce
Giada De Laurentiis
- 2 cups fresh basil leaves, (packed)
- 1/4 cup toasted pine nuts
- 1 garlic clove
- 1/2 teaspoon kosher salt, (plus more to taste)
- 1/4 teaspoon ground black pepper, (plus m ore to taste)
2/3 cup olive oil
- 1/2 cup grated parmesan cheese
Pasta for serving, such as Elichi Grandi or Gemelli
- In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in the cheese. Season the pesto with more salt and pepper to taste.
- The pesto can be made 2 days ahead. Cover and refrigerate.
- per serving
Amount/Serving % Daily Value
- 1 grams
- 4 grams
- 30 grams
- Saturated Fat
- 5 grams
- 7 milligrams
- 322 milligrams
- 1 grams
- 1 grams
10 reviews & comments
This was my first experience making and eating homemade pesto. The recipe was easy to follow and resulted in some delicious pesto which I served over pasta. My husband, who’s a big fan of pesto, loved it and so did I! Thanks for the recipe!
This is a very straight forward Classic pesto. I like the tip on thinning with pasta water, if needed. I like to mash goat cheese with pesto and add some additional toasted pine nuts, then make a slit in a chicken breast and fill with mixture prior to baking. Use a toothpick to keep closed, if needed. I respectfully disagree with the comment about Classic Genoese pesto not including garlic. According to the CONSORZIO DEL PESTO GENOVESE, which defines what is considered official Pesto Genovese, it does contain garlic. Pepper is not included in their official version, but a simple fix and/or a matter of taste. Google the source for additional information on the use of garlic.
I make mine exactly like this. Made some the other day and added some mushrooms and stuffed a pork tenderloin. Yum!
I can assure you this is not an authentic Genovese pesto recipe. In Genova the traditional recipe simply does not add pepper or garlic. And it is magnificently delicious in its simplicity. Buon appetito!
This is my favorite pesto recipe! Have made it for many dinners with friends! Always a crowd pleaser!
Best Pesto Sauce I have ever made … great recipe!!
Definitely my one and only pesto!!!! Great balance and flavor 👍
May I ask, how long will this last in the refrigerator? I have a huge basil plant and winter has arrived. Can I freeze it in containers with a small layer of olive oil on top?
Hi I love making pesto with fresh arugula than basil love the peppery taste😀
This is my go to pesto. We love it!! Easy and delicious!!