Italian Basil Pesto

The real pesto is made by hand, with pestle and mortar. However, not everyone has the same patience and time for it, and sometimes you may have little time to cook. Therefore, here I present you the basil pesto recipe for the modern times and for those who, even if in a hurry, wants to make an excellent pesto 🙂 With a few tricks, you will be able to get a great result without oxidizing and souring the basil, despite the use of an electric blender;)

  • DifficultyEasy
  • CostCheap
  • Preparation time20 Minutes
  • Serving4 people
  • Cooking methodNo cooking
  • CuisineItalian


  • 130 mlextra virgin olive oil
  • 70 ggrated Parmesan cheese
  • 50 gfresh basil leaves
  • 30 ggrated Pecorino cheese
  • 15 gpinenuts
  • 2 clovesgarlic
  • lemon juice


  1. – if you use an electric blender, then put both the blades and the container in the freezer for at least 15 minutes prior making the pesto: this would prevent the basil from becoming black and to oxidize. It will also allow the basil to remain bright green, like you can see in the pictures;

    – do not wash the basil leaves but clean them well with a dry kitchen towel;

    – if possible choose a variety of basil from Genoa or Liguria region in Italy, one with small or narrow leaves;

    – put the basil into a blender and pour the lemon juice onto them;

    – pour the oil and blend everything together;

    – add the garlic cloves and the pine-nuts and blend together;

    – add the cheese and blend together;

    – you can use the pesto immediately otherwise you can freeze and use it whenever you like;


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