Homemade Pesto Genovese

Homemade Pesto Genovese

This pesto can be used with a variety of things such as bread, pizza, pasta. The deliciousness of this homemade sauce doesn't compare to store-bought.


Basil leaves
50 g
Pine nuts or walnuts
25 g
Grated Parmesan cheese
3 tablespoons
Olive oil
100 ml
1/2 teaspoon
2 cloves


1. Wash the basil leaves and pat dry. I usually spread them out on a newspaper and dry them in the shade after washing.
2. Roast the pine nuts or walnuts in the frying pan.
3. Place the roasted pine nuts or walnut, garlic, parmesan cheese, and salt into a food processor, and blend.
4. Next, add half of the olive oil. Blend some more.
5. Once it becomes somewhat smooth, add the basil leaves in 3 batches and blend with each addition.
6. Once the basil leaves have been chopped finely, add the remaining olive oil and blend continuously until smooth.
7. Once it becomes the same smooth texture as the photo, it's done!
8. Store it in a container. Pour a little bit of olive oil on top to prevent oxidation.
9. Since it can be stored in the freezer, I usually take out a little bit to store in the freezer.

Story Behind this Recipe

I started making this recipe to use up the large amount of basil that I picked from my garden! It was more delicious than any store bought sauce. So from then on I've always made pesto.