Cheese Europe Italian Nuts Pesto Vegetables Vegetarian

Pesto Genovese

Pesto Genovese
Written by SamsonLee

Pesto Genovese is a sauce that originated in Genoa, the capital city of Liguria, Italy. It is a lovely blend of Italian flavours and textures that make it so adaptable. It traditionally consists of crushed garlic, pine nuts, coarse salt, basil leaves, Parmigiano-Reggiano blended with olive oil. The pesto can be used on its own with pasta for a superb dish or as a side dish. Also,  I love dipping roast potatoes in Pesto Genovese for a different but magical experience. Overall, this is a simple recipe that can have a big effect on lots of different dishes. All for the good.

Pesto Genovese

Pesto Genovese

I delightful sauce for pasta from the lovely Italians. Ready in minutes and can be used with so many dishes.
4.79 from 83 votes
Print Facebook Pinterest Twitter Add to Collection
Course: Dips, Sauce
Cuisine: Italian
Keyword: Cheese, Dips/Spreads, Herbs, Nuts, Parmesan
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 People
Calories: 343kcal



  • Combine all ingredients in and electric blender and process until smooth, stopping the blender once or twice to scrape down the sides of the jar.
  • When serving with pasta, “loosen” the sauce with a little bit of the boiling starch water from the pasta pot.


Sodium: 783mg | Calcium: 174mg | Vitamin C: 3mg | Vitamin A: 733IU | Sugar: 1g | Fiber: 1g | Potassium: 98mg | Cholesterol: 9mg | Calories: 343kcal | Monounsaturated Fat: 22g | Polyunsaturated Fat: 6g | Saturated Fat: 6g | Fat: 35g | Protein: 6g | Carbohydrates: 2g | Iron: 1mg