Pesto alla Genovese

Pesto alla Genovese is a classic pesto made from pine nuts, basil, a bit of cheese and olive oil. It is really easy to make and tastes best with fresh basil. You can use it for pasta or as a base for pizza.

Freshly made from basil leaves and pine nuts.


(makes about 400 ml / 400 g of pesto, i.e. about 2 servings)

  • 80-100 g pine nuts
  • 30 g fresh basil
  • 4 cloves of garlic
  • 120-130 ml olive oil
  • 90 g pecorino cheese
  • salt, pepper

How to Make It

  • Roast the pine nuts in a pan until they are golden brown. Do not use any oil.
  • Wash the basil leaves.
  • Peel the cloves of garlic and cut them into slices.
  • Blend the pine nuts, the basil, and the garlic until you have a chunky paste. Please be aware that the more pine nuts you use, the stronger the nutty flavor will be. If you are unsure whether you like that, start out with less pine nuts and slowly add more as you go until you have reached the flavor you like.
  • Add about 80 ml of the olive oil and blend everything thoroughly.
  • Add the cheese and at least a teaspoon of salt and freshly ground pepper each.
  • Blend again and add more olive oil until you reach the desired consistency.
  • Taste it and add more spices if necessary. Let the pesto rest for 30 minutes and taste again. You may have to add a bit more salt then.
  • You can freeze the pesto if you want or store it in the fridge in an air-tight container for 3-5 days. Make sure to pour a layer of olive oil on top, though.

Cream Cheese

When my husband came to Germany, he discovered cream cheese and has been a fan ever since. 🙂 Needless to say, self-made cream cheese tastes so much better than the store-bought alternative. This recipe is super easy and does not take long at all – and you can add whatever additional ingredients you like.

Easy to make and very tasty.


(makes about 90 g of cream cheese)

  • 500 ml buttermilk
  • 5-7 teaspoons chopped potherbs (basil, parsley, chives, …)
  • salt and pepper

How to Make It

  • Heat up the buttermilk in a pot until it is between 60-70° C hot. Do not boil it!
  • As the buttermilk warms up, it will begin to curdle. Once the whey has separated from the cream, pour everything through a cloth.
  • Take the cream cheese out of the cloth and put it into a container. Stir. If the cream cheese is too dry and lumpy, add a bit of the whey.
  • Chop up the potherbs and stir them into the cream cheese.
  • Add salt and pepper according to personal preferences.
  • The cream cheese tastes great on self-baked bread… 😉
Tastes great on freshly baked bread.