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.
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.
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, or just eat it with a spoon.
Read more about our days in Levanto
The Via dell’Amore and a Wardrobe Malfunction
More authentic Italian Recipes you should try:
Classic Basil Pesto Recipe
Ingredients
- 2 cups fresh basil leaves 2 ounces
- 2 cloves garlic peeled
- 1/4 cup raw pine nuts
- 1/2 cup grated Parmigiano-Reggiano 1 ounce
- generous pinch sea salt plus more to taste
- 1/2 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.
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.
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.
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!!!
That spinach and cauliflower version sounds great! Is the recipe on your blog?
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.
Oh wow, Kristi! Yes, make it – you’ll love it.
Pesto just says summer to me and my basil pots are nearly ready for a haircut and pesto here I come!
Perfect! xo
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.
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
Classic pesto is one of the best things you can eat!
100% agree!
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.
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 $$!
Hi Marissa! I’m curious about your tip to put the blade in the freezer – what does that do? ?? Never ever heard that before!
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.
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 😀
Me too, Lorraine! It’s truly an amazing country…
Wow, such a gorgeous color!! I really love the versatility of pesto!
Thanks, Sonali. Agreed!