Pesto Genovese Recipe.

There is nothing more romantic than Italian food…

Pesto is a sauce that originally from Genoa, Italy. Pesto comes from “Pestare” which is the verb and it means to crush. Pesto is made by crushing the ingredients used to make the sauce with a mortar and pestle, nevertheless, most of the pestos that are made today, are made using food processors since it’s quicker.

It is one of Italy’s national sauces, it is added to several popular Italian dishes. Nowadays it can easily be found in any supermarket all over the world, however, Italians prefer to make it at home to get all the freshness and flavourless of the pesto, as it only takes few minutes to make.


  • 50g pine nuts
  • Bunch of basil
  • 50g parmesan cheese
  • 100ml olive oil ( more or less )
  • 2 garlic cloves
Basil provides some macronutrients, such as calcium and vitamin K, as well as a range of antioxidants. Sweet basil, for example, has a high concentration of the chemical agent eugenol.


  1. If you are using a food processor then you put the basil together with the pine nuts and pulse several times.
  2. Then add the garlic and the cheese and pulse again.
  3. Stream in the olive oil slowly like when you are making Mayonnaise, and while the food processor is running.
  4. You stop when you finish streaming the olive oil.

If you are not using all the pesto the same day, you can pour it into a jar and cover it with some olive oil, then make sure you seal it properly before you keep it in the fridge, like this, you can keep it up to 10 days.

Emma Born
Emma Born

The woman behind TheGastroMagazine, chief editor, food lover, polyglot, aviator and a globetrotter. Emma enjoys Moroccan, Spanish, Italian, Greek and Caribbean food a lot. Cheese & chocolate are her biggest addictions. However, she is really considering becoming Vegan one day.

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