Pesto Alla Genovese

Name: Pesto Alla Genovese
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: Mediterranean
Ingredients: 100 g fresh basil leaves Basil; 50 g pine nuts Pine Nuts; 7 g garlic Garlic; 2 g rock sea salt Salt; 100 g Parmigiano Reggiano DOP grated Parmesan; 60 g Pecorino Sardo DOP grated Pecorino; 180 g EVOO (delicate/taggiasca-style) Olive Oil

Independent adaptation of a publicly published Mirko Febbrile recipe. Not affiliated with, sponsored by, or endorsed by Mirko Febbrile.

Mirko Febbrile's Pesto Alla Genovese, from the published recipe.

Ratio

Olive Oil 198 ml

Ingredients

Basil — 100 g fresh basil leaves
Pine Nuts — 50 g pine nuts
Garlic — 7 g garlic
Salt — 2 g rock sea salt
Parmesan — 100 g Parmigiano Reggiano DOP grated
Pecorino — 60 g Pecorino Sardo DOP grated
Olive Oil — 180 g EVOO (delicate/taggiasca-style)

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Mirko Febbrile — published sauce recipes in the PantryFlex catalog. Michelin 1* (Braci CDC, historical).

Originally published as Pesto alla Genovese.

Adapted from a Mirko Febbrile recipe (Mirko Febbrile / Michelin Guide).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Mirko Febbrile / Michelin Guide (published as “Pesto alla Genovese”). Full citation lives in Provenance.