Pesto alla Genovese

Pesto alla genovese

On this international day of Italian cuisine, what could be better than a "alla genovese" pesto sauce to accompany your pasta?

Only manual preparation can release all the aromas of Grand Vert Basil, so here are our tips!

For 4 people :



  • 4 bunches of Grand Vert Basil
  • 2 cloves garlic
  • 30g pine nuts
  • 40 g grated parmesan
  • 20 g of pecorino (optional)
  • 5 cl of extra virgin olive oil
  • 1/2 tsp salt


️ Utensils

  • Knife
  • herb scissors
  • Pestle



  • Peel and degerm the garlic cloves then coarsely chop them
  • Carefully wash and dry the Grand Vert Basil leaves in a paper towel.
  • Put the Grand Vert Basil leaves in a mortar, give a few scissor strokes if they are too large
  • Add the coarse salt and crush until the leaves begin to fall apart, gradually taking on a dark green and translucent tint.
  • Add the garlic and the pine nuts, continue to crush everything for a few minutes
  • Finally add the parmesan, the pecorino (if you wish) and the olive oil at discretion


Your turn now !!

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