Genoese pesto, the recipe


  • 50 gr. basilic or fresh basil
  • 125 ml. of extra virgin olive oil
  • 8 tablespoons grated Parmesan
  • 2 cloves of garlic
  • 1 tablespoon pine nuts
  • A little bit of salt

The pesto sauce has its origin in the olive oil tradition and the use of fine local herbs in Italian cuisine. Currently this thick sauce with basil, oil and pine nuts It is famous all over the world thanks to the particular and aromatic flavor it gives to pasta.

At Recetín we had already prepared the Sicilian variant of the original pesto, the one with tomatoes.


We wash the basil with cold water and dry it with kitchen paper. We begin by putting the garlic cloves in the mortar with a little coarse salt and we begin to crush them. Next we add a little herbs and crush them. When they are crumbled, add a little oil and the rest of the herbs, continue grinding and emulsify well. Add the pine nuts, crush them well and finish adding all the oil. We bind the sauce and add the grated cheese little by little until it is creamy and shiny.

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  1.   Charles Dominguez said

    What herbs do they add? It doesn't say the recipe!

    1.    ascen jimenez said

      When it says herbs we mean basil. Summer is when it is at its best :)