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How to make Genovese Pesto Lena

Updated: Mar 11

  • Pesto alla Genovese is a cold sauce made with basil, oil, cheese, and pine nuts. It is a symbol of all of Liguria. One of the most famous and well-known sauces throughout Italy and in the world to fill the dough. To make the original Genovese pesto, you need a marble mortar, a wooden pestle and patience. This is my recipe how I prepare it, and it is an Italian original recipe. Follow instructions.

Ingredients: simple, total time 20 min.
  • 50 g basil leaves

  • 2 cloves of garlic from Vessalico/ less strong variety and more

  • 15 g of pine nuts

  • 70 g Parmesan cheese

  • 30 g Sardinia sheep cheese

  • 100 ml of Ligurian extra virgin olive oil

  • a pinch of coarse sea salt

  1. First we put the garlic in the mortar, beat and mix with a pestle until we get the garlic cream.

  2. Then put the basil leaves, a little salt, and start to break it, mix when the leaves have become shiny and soft.

  3. Then we add the pine nuts and Parmesan, break it well beat until get a nice mass and add a little oil and make a nice creamy Pesto Genovese.

  4. Then pack in a small jar, with a stopper.

  5. You will have sauce for the next month. The Recipe is original Italian. Served with spaghetti i or the other type of pasta. Buon appetito!

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  • I would be happy if you would comment on my recipes and put like.

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