Member recipe

Genovese Pesto

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 15 minutes

Skill level



a generous batch

Proper Italian Pesto from the source: Genoa.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • Basil Leaves | 150 grams
  • Extra Virgin Olive Oil | 1 cup
  • Garlic | 2 cloves
  • Parmesan Cheese | 50 grams grated
  • Pecorino Cheese | 50 grams grated
  • Greek Yoghurt | 200 grams
  • Pine Nuts | a hand full


  1. Put all ingredients, except yoghurt and pine nuts, in a mixer or blender and blitz until the ingredients become an oily paste.

  2. Add the yoghurt and mix well until you reach a creamy consistency.

  3. Lightly mix in the pine nuts, ensuring they remain chunky and not fully ground up.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.