Pesto Genovese

Homemade Pesto Genovese

IMG_1557I love cooking with fresh herbs. That`s why I always have some potted in the kitchen. You can easily just grab some leaves and add a fresh taste to any dish. In the Italian cuisine, particularly one herb is a shooting star – basil. It is usually used fresh and famous for it`s  distinct aroma. One of my favorite recipes to use basil is for Pesto Genovese. And there is good news, it is probably nothing as easy as making homemade pesto. Even after a long day you can still have a fresh homemade pesto within a few minutes.


  • 80 g  pine nuts
  • 100 g basil leaves
  • 50 g parsley leaves
  • 100 g pecorino cheese
  • 125 ml olive oil
  • salt & pepper

For this variant you roast the pine nuts, roughly chop the basil, parsley and pecorino. Blend  all ingredients in a mixer and season with salt & pepper. You can also try different variants and use parmesan cheese instead of pecorino or leave out the pine nuts – Whatever your personal taste is. If you intend to save some, you can fill it in a screw top jar and cover the surface with olive oil. In the fridge, you can store it for several weeks.

Besides the unique taste, basil has numerous health benefits. It is recommended as a digestive as well as for easing anxiety and headaches because of it`s sedative properties. Before your next exam, you might just have some of your homemade pesto and everything will work out.


Buon Appetito!