Liguria · Genova

Pesto alla genovese

Name: Pesto alla genovese
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Italian (Liguria)
Ingredients: 50 g young, small basil leaves (Basilico Genovese PDO); ½ glass of extra virgin olive oil (about 80 ml — preferably Ligurian, mild and not peppery); 6 tbsp Parmigiano Reggiano PDO, grated (or Grana Padano PDO); 2 tbsp pecorino PDO, grated (traditionally Fiore Sardo); 2 cloves garlic (about one clove for every 30 basil leaves); 1 tbsp Mediterranean pine nuts (the consortium's standard allows European walnuts instead); coarse sea salt (a few grains)

Genoese basil pesto

Basil, garlic, pine nuts, two cheeses and olive oil, pounded in a marble mortar — the recipe of the Consorzio del Pesto Genovese.

Consortium or town standardSources checked · October 2026

Course: SugoSauce
Serves: 6
Prep: 20 min
Cook: —

La provenienza

Where this recipe comes from

Pesto takes its name from ‘pestare’, to pound. The name ‘pesto genovese’ has no EU protection, so the Consorzio del Pesto Genovese publishes a reference recipe and a production standard for makers who want to follow it; pesto is also on Liguria's list of traditional food products. Genoa holds a world championship of mortar-made pesto.

The basil itself, Basilico Genovese, has been a Protected Designation of Origin since 2005: young, small-leaved plants with no hint of mint.

Provenance: Consortium or town standardA reference recipe set by a protection consortium or by the town the dish is named after.
Defined by: Consorzio del Pesto Genovese
Reference: Consortium reference recipe; Basilico Genovese is a PDO
Sources: Consorzio del Pesto Genovese — official recipe, published with the consortium's permission (Mangiare in Liguria, Italian)
Il Fatto Alimentare — the consortium's recipe and production standard, and what the law does and does not protect (Italian)

Genova, Liguria

Ingredienti

Ingredients

6 servings

For 600 g of pasta

50 g young, small basil leaves (Basilico Genovese PDO)
½ glass of extra virgin olive oil about 80 ml — preferably Ligurian, mild and not peppery
6 tbsp Parmigiano Reggiano PDO, grated or Grana Padano PDO
2 tbsp pecorino PDO, grated traditionally Fiore Sardo
2 cloves garlic about one clove for every 30 basil leaves
1 tbsp Mediterranean pine nuts the consortium's standard allows European walnuts instead
coarse sea salt a few grains

Preparazione

Method

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Errori comuni

Common mistakes

Using a blender at high speed: the heat darkens the basil and makes it bitter.
Pounding hard: tear the leaves with a circular motion instead.
Using cashews, seed oils, cream or ricotta — they are not part of the recipe. (Walnuts in place of pine nuts are allowed.)

Fuori dall'Italia

Cooking it outside Italy

Choose the smallest, youngest basil leaves you can find; large-leaf basil tastes of mint and clove.
A mild, fruity olive oil works best: a strong, peppery oil overwhelms the basil.