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    Recipes » Main Course Recipes » Pasta

    Classic Basil Pesto Recipe

    Published: Dec 15, 2014 · Modified: Dec 16, 2020 by Marissa Stevens · 22 Comments

    Vegetarian

    This post may contain affiliate links.

    Jump to Recipe

    Pesto takes many forms, but this is my favorite Classic Basil Pesto Recipe, simple and perfect: fresh basil, garlic, pine nuts, Parmigiano-Reggiano, extra virgin olive and salt.

    pesto

    We ate a lot of it during our trip to Italy, but especially in Levanto and the Cinque Terre ("The Five Lands"). You'll find classic basil pesto on every menu there as Pesto alla Genovese. It originated in Liguria and is one of the region's quintessential flavors. 

    Speaking of quintessential, the Cinque Terre, with its brightly colored buildings clinging to cliffs above the Mediterranean, is one of the most popular destinations in Italy. And for good reason; the entire area is beyond stunning.

    riomaggiore-cinque-terre

    I've professed my love for pesto many times on this blog (Almond Pesto is a favorite), but if I had to pick one, this would be it. It's so versatile! Scoop it into brothy soups, toss it with pasta or vegetables, slather it over chicken, fish or seafood, blend it with aioli to make Pesto Aioli, or just eat it with a spoon.


    Read more about our days in Levanto

    riomaggiore-cinque-terre-harbor

    The Via dell'Amore and a Wardrobe Malfunction

    Levanto and The Oasi Hotel

    Porto Venere by Sapphire Sea

    More authentic Italian Recipes you should try:

    Pasta Aglio e Olio

    Italian Meatballs

    Bolognese Sauce

    Pasta e Fagioli

    Italian Pasta Salad

    Italian Chopped Salad

    Classic Basil Pesto Recipe

    Marissa Stevens
    Basil Pesto is endlessly versatile: toss it with pasta or use it as a dip for anything from vegetables and bread to fish. We love to dip seared ahi tuna into it.
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Seasoning
    Cuisine Italian
    Servings 2 people
    Calories 709 kcal

    Ingredients
      

    • 2 cups fresh basil leaves 2 ounces
    • 2 cloves garlic peeled
    • ¼ cup raw pine nuts
    • ½ cup grated Parmigiano-Reggiano 1 ounce
    • generous pinch sea salt plus more to taste
    • ½ cup extra virgin olive oil

    Instructions
     

    • Place basil, garlic, pine nuts, cheese and salt into the bowl of a food processor and pulse until finely chopped. Scrape down bowl sides with a spatula.
    • With the food processor running, add olive oil in a steady stream and process until smooth. (The less time this takes the better as heat from the blade can affect the flavor.) Taste and add more salt if needed.

    Notes

    TIP: Put your food processor blade in the freezer 15 minutes before you plan to make the pesto.

    Nutrition

    Calories: 709kcalCarbohydrates: 5gProtein: 13gFat: 73gSaturated Fat: 13gCholesterol: 22mgSodium: 385mgPotassium: 215mgFiber: 1gSugar: 1gVitamin A: 1487IUVitamin C: 5mgCalcium: 328mgIron: 2mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Pasta

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    • Shrimp Fra Diavolo
    • Tuna Pasta
    • Spaghetti alla Puttanesca

    Reader Interactions

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      Recipe Rating




    1. Steph says

      August 29, 2021 at 10:12 am

      Thanks for the tip of the blade in the freezer. Genius! I love your website!

      Reply
      • Marissa Stevens says

        August 29, 2021 at 10:57 am

        aww, my pleasure, Steph! Thank you so much.

        Reply
    2. Colo says

      December 30, 2014 at 6:08 am

      Marissa,

      Many moons ago (late 90s early 00s) Wine Spectator rated 10 classic pesto recipes. The one that came out number one paralleled your recipe closely, but it uses three cheeses to create the green flavor explosion. Of course Parmigiano-Reggiano is primary with Asiago and Pecorino Romano playing a secondary role. However, there was one key difference! The WS recipe said a Mortar & Pestle must be used not to damage the basil. And when the basil comes in our herb garden, Colo sits down with an old movie and then slowly pushes + turn + repeat. Fresh basil is worth the effort! Now if I could only grow tomatoes that taste like they did in Liguria.

      Reply
      • Marissa says

        December 30, 2014 at 8:56 am

        When I posted this, I did not own a mortar and pestle - but I got one for Christmas! I'm definitely going to try the way you described, "push, turn, repeat". And I love the idea of using 3 varieties of cheese. You're not kidding, btw, the tomatoes in Liguria are heavenly.

        Reply
    3. hipfoodiemom says

      December 19, 2014 at 7:08 am

      Marissa, basil pesto is one of my favorite things to make!!! and I agree, this is classic and my fave. I also make a spinach and cauliflower pesto that I am obsessed with. . love love love this!! and wishing you a wonderful holiday season and happy new year!!!

      Reply
      • Marissa says

        December 30, 2014 at 8:54 am

        That spinach and cauliflower version sounds great! Is the recipe on your blog?

        Reply
    4. Kristi @ Inspiration Kitchen says

      December 18, 2014 at 5:22 pm

      Marissa, do you know - it's crazy! I have never made pesto before! I know I'd love it just by looking at the ingredients, so I have no idea why I haven't made it! Totally pinning this so I can make it on the future.

      Reply
      • Marissa says

        December 30, 2014 at 8:54 am

        Oh wow, Kristi! Yes, make it - you'll love it.

        Reply
    5. Maureen | Orgasmic Chef says

      December 18, 2014 at 4:46 pm

      Pesto just says summer to me and my basil pots are nearly ready for a haircut and pesto here I come!

      Reply
      • Marissa says

        December 30, 2014 at 8:53 am

        Perfect! xo

        Reply
    6. sherry from sherryspickings says

      December 17, 2014 at 10:33 pm

      yum yum i love pesto too tho i do sometimes make it with other herbs like parsley and other nuts just depending on what is in the house! merry xmas.

      Reply
      • Marissa says

        December 18, 2014 at 8:43 am

        Me too! In fact most of the time it's with whatever I have in the fridge. 😉 But it's fun every once in a while to make the classic. Merry Xmas to you too! xo

        Reply
    7. Joanne says

      December 17, 2014 at 4:59 am

      Classic pesto is one of the best things you can eat!

      Reply
      • Marissa says

        December 17, 2014 at 6:29 pm

        100% agree!

        Reply
    8. Eileen says

      December 16, 2014 at 4:05 pm

      Real pesto is the best! We rarely make it (mostly because pine nuts have been super expensive for the past 5 years) but when we do...yes, please. So classic and delicious.

      Reply
      • Marissa says

        December 17, 2014 at 6:28 pm

        I know - I've never looked in to why the price skyrocketed. We don't eat them as often either, but sometimes it's worth the $$!

        Reply
    9. nagimaehashi says

      December 16, 2014 at 2:55 am

      Hi Marissa! I'm curious about your tip to put the blade in the freezer - what does that do? ?? Never ever heard that before!

      Reply
      • Marissa says

        December 16, 2014 at 8:39 am

        Hi Nagi - it's a tip I picked up somewhere (?) because the heat of the blade can damage the fresh basil leaves and make the pesto bitter. So starting with a very cold blade should help avoid that.

        Reply
    10. Lorraine @ Not Quite Nigella says

      December 16, 2014 at 2:52 am

      Goodness me I'd love to visit Italy again soon one day. There's something about it that absolutely captures my heart 😀 And a classic like this can never go wrong 😀

      Reply
      • Marissa says

        December 16, 2014 at 8:37 am

        Me too, Lorraine! It's truly an amazing country...

        Reply
    11. Sonali- The Foodie Physician says

      December 15, 2014 at 9:04 pm

      Wow, such a gorgeous color!! I really love the versatility of pesto!

      Reply
      • Marissa says

        December 16, 2014 at 8:37 am

        Thanks, Sonali. Agreed!

        Reply

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