Pesto Genovese

Pest genovese ingredients

I have probably made pesto genovese over 100 times. Over time, I have tested the ratio of the different ingredients and I finally found the mixture I like the most (I like it to be a little garlicky and thick). But I am still seeking the extra little something to make it perfect. A couple months ago, I received an issue of Saveur magazine (August/September 2011) featuring Pesto and I was very excited to try different variations of pesto recipes. For basic pesto genovese, they suggested to blanch the basil leaves to give them a bright, green color and reduce the bitterness. I tried that method and it really did give a boost to my favorite pesto recipe. Now I think my pesto is very close to perfection for my taste.

Pesto Genovese Pesto genovese. dip with cracker

print this recipe print this recipe

Yield: about 3/4 cup


  • 30 g basil
  • 1/4 cup extra virgin olive oil
  • 1/4 cup grated parmesan cheese
  • 1/8 cup pine nuts
  • 1 to 2 cloves garlic
  • 1/4 teaspoon kosher salt

Cooking Directions

  1. Put some ice water in a medium bowl and set aside.

  2. In a medium sauce pan, bring water to a boil. Add some salt and then basil. Blanch the basil only a few seconds and remove them from the hot water and shock them in ice water. Dry the basil completely with a kitchen towel.

  3. Chop garlic finely and set aside.

  4. Put all ingredients in a food processor and process until smooth. Adjust taste with salt if you wish.

Sesame Dressing

New Mexico Red Sauce

Ginger Syrup

Thai Tom Yum Paste

Japanese Shio Koji

Pesto Genovese

Tempura Dipping Sauce

Tomato Jam

Happo Dare

Nuoc Cham