Pesto Genovese (Classic Basil Pesto)

  • Serves

    makes about 1 1/2 cups

  • Cook

    10 minutes


In this classic version of pesto, the basil leaves are blanched in boiling water, then quickly shocked in ice water, to give the sauce a brilliant green hue and to reduce any bitterness. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto


  • 4 cups packed basil, blanched briefly in boiling water and shocked in ice water
  • 12 cup extra-virgin olive oil
  • 12 cup finely grated parmesan
  • 14 cup pine nuts
  • 3 tbsp. finely grated pecorino
  • 2 cloves garlic, finely chopped
  • Coarse sea salt, to taste


Step 1

Process basil, oil, parmesan, pine nuts, pecorino, and garlic in a food processor until smooth; season with salt.

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