Pesto Genovese Recipe

10 min

2 servings

In Georgia, where I grew up in the coastal city of Batumi, basil is the heart of our cuisine. Its intoxicating aroma filled the warm summer evenings, especially in our beloved Georgian salad—a vibrant mix of crisp cucumbers, juicy tomatoes, red onion, a sprinkle of red basil and cilantro, dressed with wine vinegar and olive oil. Add a handful of crushed walnuts, and this salad becomes a celebration of flavors, with basil stealing the show. When I moved to Spain, I brought this passion for herbs with me, and now my sun-drenched courtyard blooms with basil, echoing the gardens of Batumi.

When I discovered Pesto Genovese, the iconic sauce from Liguria, Italy, its bold, fresh flavor captivated me. Born in Genoa, this pesto—with its creamy blend of basil, garlic, and cheese—felt like a distant cousin to the herb-driven dishes of my childhood. As I grind the basil in a mortar, I feel a connection between Batumi’s culinary traditions, the sunny vibrancy of Spain, and the soul of Italian cooking. This recipe is my way of blending these worlds. Toss it with pasta, spread it on crusty bread, or try a Georgian twist by adding it to our cucumber-tomato salad—it brings magic to every dish!

Servings: 2

Ingredients

Basil: 80 g (3 oz, 2 cups packed)
Pine Nuts: 2 tbsp (15 g, 0.5 oz), lightly toasted (optional)
Garlic: 2 cloves (6 g, 0.2 oz)
Romano Cheese: 70 g (2.5 oz, ¾ cup grated) or Parmesan
Extra-Virgin Olive Oil: 100 ml (3.4 fl oz, -½ cup)
Coarse Salt: ½ tsp (2-3 g), adjust to taste

Cooking Instructions

Crush garlic and salt into a paste.

Add pine nuts; grind until creamy.

Add basil in small batches; grind to a vibrant green paste.

Stir in cheese, then slowly add olive oil.

Adjust salt or oil for taste and consistency.
Serving & Storage

Chef's Note

For a perfect dish, spoon the pesto into the bottom of a serving bowl, add warm pasta, and toss to coat evenly. It’s also divine spread on toasted bread or swirled into soups for a burst of flavor. Store in an airtight container in the fridge for up to a week, topped with a thin layer of olive oil to preserve its freshness. Freeze for longer storage, but it’s so delicious it might not last that long!

Pro Tip: Use a mortar and pestle, as they do in Liguria, for an authentic texture. If time is short, a food processor works—just pulse gently to keep the basil’s flavor bright. For a Georgian twist, try adding a dollop to our cucumber-tomato salad with walnuts for an unforgettable flavor.