Pesto Genovese

Makes approximately 1½ cups (400g)
Pesto Genovese is traditionally made by hand using a mezzaluna. Today for convenience, we use a food processor. The trick is to make the pesto without heating the basil leaves. This is accomplished by slow-pulsing the food processor which creates a tasty pesto in minutes allowing the basil to retain its vibrant green color.
serve with:
No items found.
Print Recipe


  • 6 cups (120g) basil leaves, lightly packed
  • ⅓ cup (45g) pine nuts, lightly toasted*
  • 2 cloves of garlic, slightly chopped
  • ½ cup (125ml) olive oil
  • ½ cup (50g) parmesan reggiano, grated
  • 1 teaspoon (5ml) sea salt


Lightly toast the pine nuts in a frying pan and set aside.   Wash and dry the basil and add the leaves to the bowl of a food processor.  Add the pine nuts and garlic and slow-pulse until emulsified.  Add the olive oil while pulsing to combine.  Next, remove the lid and add the grated parmesan and salt.  Continue to pulse until completely blended.

Place pesto in a jar and cover top with olive oil and seal.  Refrigerate until ready to use.  May be stored in the fridge for up to a week.  Pesto may be frozen in an ice cube tray and used as needed.

*Queen Bee note: We love to substitute walnuts in this recipe but feel free to use any favorite tree nut.


Other Recipes You Might Like