Fresh Basil Pesto with Grana Padano & Pecorino

Main Dish · Gifts from the Kitchen · Vegetarian · Egg-Free · Time: 30 min · Servings: 8 · Difficulty: Easy

A bright, flavourful sauce made with fragrant basil, Parmigiano Reggiano, and Pecorino Romano, perfect for pasta, toast, or gifting.

I first learned how to make pesto nine years ago during a 30-day journey across Italy to celebrate my 30th birthday. Long before I met my Italian husband, I took a cooking class in Tuscany where a lovely nonna taught us to cook with what was seasonal, fresh, and available.

Years later, when I met my husband during the pandemic, I revisited making fresh pesto because my then boyfriend, later my fiancé, and now my husband loved growing fresh herbs on our condominium balcony. As the basil flourished, so did our shared love of cooking, and pesto became one of the recipes we returned to again and again.

This pesto is one of those creations: simple, vibrant, and full of flavour. What began as a way to use up an abundance of basil quickly became one of our favourite staples. We often make large batches not only for ourselves but also to share with friends and family.

Over the years, it has become a small tradition to gift jars of homemade pesto alongside my No-Knead Bread. There is something special about sharing food made with care, and this combination never fails to bring smiles.

You’ll notice that this recipe uses both Parmigiano Reggiano and Pecorino Romano. Together, they create a beautiful balance of richness and salinity. For the best flavour, use the highest-quality cheeses you can find, especially a DOP-stamped Parmigiano Reggiano and an authentic Pecorino Romano. They truly make a difference.

Whether tossed through pasta, spooned over grilled vegetables, or spread onto fresh bread, I hope this pesto brings a little joy to your table too.

🌱 Why Blanch the Fresh Basil?

In traditional Genovese pesto, basil is always used raw to preserve its bold, aromatic flavour, with no blanching involved. That said, for home cooking, blanching basil is a useful optional step that can improve both the colour and stability of your pesto, especially if you are making it ahead, storing it, or gifting it.

Blanching helps preserve basil’s vibrant green colour by stopping the enzymes that cause it to darken, keeping your pesto looking fresh and bright for longer. It also slows oxidation, which means the pesto is less likely to turn brown once blended and stored.

In terms of flavour, blanching softens basil’s natural sharpness, resulting in a milder, more rounded taste. Some prefer this gentler profile, while purists will always favour the more intense, peppery flavour of raw basil.

It can also slightly improve shelf stability, helping the pesto maintain its appearance and freshness a little longer in the fridge compared to versions made with raw basil.

What Makes a Great Fresh Pesto

Fresh pesto is made with just a handful of simple ingredients, which is why quality matters. Fresh basil provides its vibrant colour and unmistakable aroma, while extra virgin olive oil creates a silky texture and rich flavour. Grana Padano and Pecorino Romano add savoury depth and balance, pine nuts bring a delicate creaminess, and garlic ties everything together with a gentle warmth.

One of the joys of making pesto is using basil picked fresh from the plant. If you have a small balcony and enjoy cooking, growing a few herbs in pots is well worth considering. Basil, parsley, rosemary, and thyme are easy to maintain and can elevate countless dishes. Having fresh basil on hand means you can make pesto whenever you like, while fresh herbs add flavour, colour, and freshness to everyday cooking.

Ways to Enjoy Your Homemade Pesto

This pesto is incredibly versatile—fresh, fragrant, and able to elevate even the simplest dishes with ease.

Tossed through pasta
The classic way to enjoy it. Stir through warm pasta with a splash of pasta water to create a silky sauce that coats every strand beautifully.

Spread on toast or sandwiches
Spoon it over crusty bread, sourdough, or sandwiches for an instant burst of fresh, vibrant flavour.

As a dip or drizzle
Serve alongside roasted vegetables, grilled meats, or use as a dip for bread and crackers. It adds brightness and depth to almost anything it touches.

Swirled into soups or sauces
Add a spoonful to tomato soup, cream-based sauces, or stews for extra richness, depth, and freshness.

With eggs
Drizzle over scrambled eggs, omelettes, or avocado toast for a simple, herby lift that wakes everything up.

As a marinade or dressing
Loosen with a little extra virgin olive oil or a squeeze of lemon juice and use as a marinade for chicken, fish, or vegetables, or as a quick dressing.

However you use it, this pesto is all about simplicity, freshness, and sharing good food in the most effortless way.

Ingredients

Directions

  1. Prepare the Basil Leaves Gently remove the basil leaves from the stems, keeping only the tender leaves. Discard any tough stems or bruised leaves, and set the fresh leaves aside for use.
  2. Prepare the Ingredients Peel the garlic, grate both cheeses, and measure out all ingredients before you start. Having everything prepped and ready will make the blending process smooth, quick, and effortless.
  3. Blanch the Basil (Optional but Recommended) Bring a pot of water to a boil. Add the basil leaves and blanch for 30 seconds, then immediately transfer them into a bowl of ice-cold water to stop the cooking process. Let them sit for 3-5 minutes. Drain well, gently squeeze out excess water, and pat dry with a clean towel. 💡 Blanching helps preserve that bright, fresh green colour and keeps your pesto looking vibrant for longer.
  4. Make the Pesto In a food processor, blitz the garlic and coarse salt. Add the pine nuts and pulse until broken into small granules. Add both grated cheeses, blitz twice. Add the basil and pulse again. With the motor running, slowly drizzle in the olive oil. Blend for about 10–20 seconds until combined—don’t over-blitz. You want it textured, not completely smooth.
  5. Store or Use Immediately Use the pesto right away or transfer to a clean jar. 💡 Tip: Cover with a thin layer of olive oil to prevent oxidation. Keeps in the fridge for up to 5 days.

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