Traditional Basil Pesto Genovese


3 Cups Fresh Silky Basil Leaves
3 Medium garlic Cloves
½ Cup Grated Parmiggiano Reggiano
¼ cup pine nuts
1 Tsp Kosher Salt
3 Cup Extra Virgin Olive Oil
500g Lat’s Pasta – Pasta.

NOTES: Pesto should never be added to a hot sauce and boiled.
Pesto should always be added to your cooked pasta off the heat.
Pesto will store in an airtight jar for 7-10 days, alternatively freeze pesto until next use.


Lightly toast pine nuts in a pan over medium heat. Stir frequently until pine nuts are golden.

In a food processor or blender, add washed basil leaves, garlic, parmiggiano and cooled pine nuts, and ¼ of the Extra Virgin Olive Oil. Pulse until chunky paste forms.

Run Food processor and add salt. Continue adding a thin stream of Extra Virgin Olive Oil until all oil in added and pesto is a homogenous emulsification.

If the Pesto is too thick, add another ¼ cup of EVO and add until desired consistency.

Pairings with this Sauce

In Genoa, Gnocchi are ALWAYS Served with Pesto.


Four Cheese, Rosemary Chicken, Wild Mushroom, Feta Sundried Tomato


Four Cheese & Spinach, Itty Bitty Four Cheese, Creamy Artichoke and Lemon, Gorgonzola and Pear, Roasted Tuscan Vegetable, Bacon & Cheddar, Rosemary Chicken, Ricotta, Four Cheese & Spinach


Potato Gnocchi, Ricotta & Spinach Gnocchi, Roasted Butternut Gnocchi