International Cooking School Vacations: Genovese Pesto
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Genovese Pesto

February 2009

Try this versatile classic Italian sauce — brought to you by Chef Roberto — on pastas and meats, or even in soups. The northwestern Italian coast of Liguria is known for this delicious sauce.

To learn more about Ligurian cuisine please check out our Liguria cooking vacations.


  • 2 cups fresh basil, de-stemmed and tightly packed
  • ¼ cup pine nuts
  • 2 cloves garlic
  • salt and pepper
  • ½ cup olive oli
  • ¼ Parmigiano Reggiano cheese, grated


Place basil, nuts, garlic, salt and pepper in the bowl of a food processor. Pulse until ingredients are chopped.

With processor running, slowly add the olive oil.

Add grated Rarmigiano Reggiano cheese to the pesto after it is removed from the food processor.