Pesto sauce is one of those classic Italian dishes that never disappoints: fresh, aromatic, and perfect for pasta, toast, or as a dressing. Its main ingredient, basil, can be easily grown at home, even in a small pot.
In this article, we’ll explain how to make real homemade pesto, with an intense flavor and creamy texture. We’ll also give you some tips for keeping your own basil fresh.
Ingredients for the traditional recipe
To prepare a good Genoese pesto, you need:
- 50g of fresh basil leaves
- 1 clove of garlic
- 30g of pine nuts
- 50g of Parmesan cheese (or a mixture with Pecorino)
- 100 ml of extra virgin olive oil
- Salt to taste
Optional: You can add a few drops of lemon juice to keep the color greener if you are not going to consume it immediately.
Step by Step: How to make Pesto
- Gently wash the basil leaves and dry them carefully
- Place the pine nuts, peeled garlic, and a pinch of salt in a mortar (or in the blender). Crush or lightly grind.
- Add the basil leaves and continue blending until you have a paste.
- Gradually add the olive oil while stirring or continuing to beat.
- Add the grated cheese and mix well until you get a smooth texture.
- Taste and adjust the salt if necessary.
- You can use it immediately or store it in a small jar covered with a thin layer of oil to keep it in the refrigerator for a few days.