Authentic Genovese Basil Pesto with Pine Nuts
A vibrant, aromatic Italian pesto made with fresh basil, pine nuts, and Pecorino Romano, perfectly emulsified into a silky sauce for pasta or bread. This italian-inspired pasta ready in about 20 minutes blends packed fresh basil leaves, pine nuts, finely grated Pecorino Romano cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, packed fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup, finely grated Pecorino Romano cheese
- 1, peeled garlic cloves
- 1/2 cup extra-virgin olive oil
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: In a food processor, combine pine nuts and garlic, pulsing until finely chopped (about 15 seconds). Add basil leaves, lemon zest, salt, and pepper, then pulse until coarsely chopped (about 10 seconds).
- Step 2: With the processor running, slowly drizzle in olive oil through the feed tube until the mixture becomes a smooth, thick paste (about 30 seconds), scraping down the sides once.
- Step 3: Transfer pesto to a bowl and stir in grated Pecorino Romano until fully incorporated. Taste and adjust salt or pepper if needed, then let rest for 15 minutes to allow flavors to meld.
- Step 4: Toss with 12 oz cooked al dente spaghetti, adding 2 tbsp reserved pasta water to help emulsify the sauce. Serve immediately with extra Pecorino for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Authentic Genovese Basil Pesto with Pine Nuts take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Authentic Genovese Basil Pesto with Pine Nuts?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Authentic Genovese Basil Pesto with Pine Nuts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Authentic Genovese Basil Pesto with Pine Nuts for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Authentic Genovese Basil Pesto with Pine Nuts?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
