Classic Genoese Pesto
Prep Time
10 minutes
Cook Time
–
Total Time
10 minutes
Servings
4
Yield
About 1 cup
Calories
Approximately 250 calories
Classic Genoese Pesto, or Pesto alla Genovese, is a timeless Italian sauce that embodies the essence of simplicity and flavor.
Originating from Genoa in the Liguria region of Italy, this vibrant green sauce is made with fresh basil leaves, pine nuts, garlic, Parmesan cheese, Pecorino cheese, and extra-virgin olive oil.
The ingredients are traditionally crushed together using a mortar and pestle to release their natural oils and aromas, resulting in a rich, aromatic sauce that can transform any pasta dish, pizza, or bruschetta into an authentic Italian experience.
This pesto recipe invites you to savor the freshness of the Mediterranean and brings a touch of Italian elegance to your table.
Ingredients
- 2 cups of fresh basil leaves, tightly packed
- 1/3 cup of pine nuts
- 2 large cloves of garlic, peeled
- 1/2 cup of extra-virgin olive oil
- 1/2 cup of freshly grated Parmesan cheese
- 2 tablespoons of freshly grated Pecorino cheese
- Salt to taste
Instructions
- In a mortar and pestle, crush the garlic with a pinch of salt until it forms a paste.
- Add the pine nuts and continue to crush until mixed well with the garlic.
- Gradually add the basil leaves, crushing and turning the mixture to release the basil’s oils and aroma.
- Once the basil is fully incorporated, mix in the grated Parmesan and Pecorino cheeses.
- Slowly drizzle in the olive oil while continuing to mix, until the pesto reaches your desired consistency.
- Adjust the seasoning with salt, to taste.
- Serve immediately with your favorite pasta, or store in an airtight container in the refrigerator for up to a week.
Tips & Tricks
- For the best flavor, use the freshest basil leaves you can find.
- If a mortar and pestle are not available, a food processor can be used for convenience, though the texture and flavor may slightly differ.
- To preserve the bright green color of the pesto, you can blanch the basil leaves in boiling water for a few seconds and then immediately plunge them into ice water before drying and using them in the recipe.
- Pesto can be frozen in small portions (ice cube trays work well) for future use.
Mise en Place
Ingredients
Utensils
- Fresh basil leaves
- Pine nuts
- Garlic
- Extra-virgin olive oil
- Freshly grated Parmesan cheese
- Freshly grated Pecorino cheese
- Salt
- Mortar and pestle (or food processor)
- Airtight container (for storage)
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