Pesto alla Genovese

Pesto alla Genovese

Cuisine: Italian


  • 2 cups basil or spinach leaves
  • 1 cup olive oil
  • 1/4 cup grated Pecorino Romano
  • 1/4 cup pine nuts
  • 1 small clove garlic, peeled
  • salt


  • Pick off the basil leaves from the branches. Discard any bruised or blackened leaves. Rinse the leaves in a bowl of cold water. Using a salad spinner, gently spin the leaves dry.
  • Place all the ingredients in the food processor except the olive oil. Turn on the processor and stream in the olive oil.
  • Pour the sauce into a small  bowl, cover with plastic wrap and reserve until ready to use. 


Yields 2 cups.
Recipe appeared in the 2022 Winter issue of Cape Cod HOME. Recipe from Amie Académie.
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