Pesto Genovese

The original and greatest pesto — fresh basil, pine nuts, garlic, Parmigiano-Reggiano, and extra-virgin olive oil, pounded by hand or blitzed in a food processor into a bright green sauce that is the taste of summer in Liguria.

What Is Pesto alla Genovese?

Pesto alla Genovese is Liguria’s iconic uncooked sauce: fresh basil, pine nuts, garlic, Parmigiano-Reggiano (often with a touch of Pecorino) and extra-virgin olive oil, pounded in a marble mortar or blitzed in a food processor. The name comes from pestare, “to pound.” Bright green and intensely herbal, it is the taste of summer and is classically served with trofie or trenette.

Amount	Ingredient
	2 cups (60 g) fresh basil leaves, preferably Genovese
	2 tbsp (20 g) pine nuts
	1 small garlic clove
	½ cup (50 g) Parmigiano-Reggiano, finely grated
	2 tbsp (15 g) Pecorino Romano, grated
	⅓ cup (80 ml) extra-virgin olive oil
	¼ tsp coarse sea salt

Pesto alla Genovese is the basil pesto against which all others are measured. From the hills above Genoa, this emulsified sauce of basil, pine nuts, garlic, aged cheese, and olive oil is simplicity itself — but its perfection lies in the quality of its ingredients and the patience of its preparation. Authentic pesto is made with a mortar and pestle, the basil leaves gently ground against the sides of the marble mortar to release their essential oils without bruising. A food processor produces a perfectly acceptable version, but the texture will be slightly different — smoother and more emulsified. Use it on trofie or trenette pasta, stirred into minestrone, spread on crostini, or dolloped onto grilled fish.

Preparation

1. Pound the garlic and pine nuts: In a marble mortar, crush the garlic clove with a pinch of salt until smooth. Add pine nuts and grind to a paste.

1. Add the basil: Add basil leaves a handful at a time, grinding against the sides of the mortar in a circular motion until a bright green paste forms.

1. Add the cheese: Stir in the grated Parmigiano and Pecorino.

1. Emulsify with oil: Slowly drizzle in the olive oil while stirring continuously, until the pesto is creamy and loose. Season with salt.

Chef's Tips

• Use the smallest, youngest basil leaves — older leaves are bitter.
• Never use a blender — a food processor is acceptable; a mortar is ideal.
• If the pesto is too thick, loosen with a tablespoon of pasta cooking water.

Storage	Method
Refrigerator	Store in an airtight jar for up to 1 week.

Per Serving (2 tbsp / 30 ml)
Calories	120
Fat	11 g
Carbohydrates	3 g
Protein	2 g

Nutrition values are approximate.

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce

Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.