Classic Pesto alla Genovese Recipe – The Authentic Italian Green Sauce
Category: Sauces and Dressings
Servings: 4
Pesto alla Genovese is the quintessential Italian sauce that originates from Genoa, in the Liguria region of northern Italy. It’s a fragrant, vibrant, and aromatic sauce that perfectly complements pasta, grilled vegetables, or even as a spread on toasted bread. Made with fresh basil, garlic, pine nuts, and Parmesan cheese, this classic recipe is simple yet full of rich, intense flavors.
This detailed recipe guides you step-by-step to prepare your own Pesto alla Genovese from scratch, just like an Italian nonna would. By following these precise steps, you’ll be able to create the perfect pesto, full of character and authenticity, perfect for any dish that calls for an Italian touch.
Ingredients for Pesto alla Genovese
| Ingredient | Amount |
|---|---|
| Fresh Basil Leaves | 70g |
| Extra Virgin Olive Oil | 70g |
| Parmigiano Reggiano DOP | 50g |
| Pecorino Sardo | 30g |
| Pine Nuts | 30g |
| Garlic Cloves | 2 |
| Coarse Sea Salt | 3g |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~7g |
| Carbohydrates | ~5g |
| Fats | ~35g |
| Fiber | ~1g |
| Sodium | ~150mg |
Instructions for Preparing Pesto alla Genovese
-
Prepare the Basil
Begin by detaching the fresh basil leaves from the stems. You’ll want to gently wash the leaves under cool, running water to remove any dirt. After rinsing, carefully dry the basil by laying it on a clean kitchen towel, pressing it gently, and wiping it down. Pay extra attention to the pockets in the leaves where water may collect, ensuring that the leaves are thoroughly dry before use. -
Prepare the Garlic and Pine Nuts
In a traditional Italian method, Pesto alla Genovese is best made using a marble mortar and pestle. Begin by peeling the garlic cloves and removing the inner germ (this helps reduce any bitterness). Cut the garlic into halves, and place them into the mortar. Use the pestle to crush and mash the garlic into a smooth, fragrant paste. Once the garlic reaches a creamy consistency, add the pine nuts. -
Grind the Pine Nuts
Continue to work the pine nuts into the garlic using gentle but firm motions. The goal is to grind the pine nuts into a paste-like consistency. The oil from the pine nuts will begin to release, adding a beautiful creaminess to the mixture. Once the pine nuts have broken down, move to the next step. -
Incorporate the Basil
Now it’s time to add the basil leaves. Gently add them to the mortar, and begin working the basil in small batches. Start by pressing the basil with a pounding motion and then slowly incorporate circular, rotating motions with the pestle. This will release the oils from the basil and blend them with the garlic and pine nuts.Periodically, scrape the sides of the mortar with a spoon to ensure everything is well combined. Continue until the pesto begins to take on a creamy texture and the basil is finely ground.
-
Add the Cheeses
Once your basil mixture has reached a smooth, homogenous consistency, it’s time to add the cheese. Begin by adding small chunks of the Pecorino Sardo cheese, followed by the Parmigiano Reggiano DOP. Use the pestle to grind the cheese into the mixture, working it into the pesto until the texture becomes even and smooth. These cheeses will add depth, richness, and a slightly nutty flavor to your pesto. -
Finish with Olive Oil
Finally, slowly drizzle in the extra virgin olive oil while stirring the mixture. This helps to achieve the perfect pesto texture—smooth, creamy, and vibrant. Keep stirring until all the olive oil is incorporated, and the pesto has a glossy finish. -
Taste and Adjust
Before using, give your pesto a taste. If necessary, adjust the seasoning by adding a pinch of coarse sea salt to balance the flavors. You can also add a bit more olive oil if you prefer a slightly thinner consistency. Your pesto alla Genovese is now ready to use!
How to Serve Pesto alla Genovese
Pesto alla Genovese is incredibly versatile and can be used in a variety of ways. Here are some popular ideas for serving it:
- Pasta: Toss your freshly made pesto with warm pasta, such as trofie, linguine, or spaghetti, for an authentic Ligurian meal.
- Pizza: Spread a thin layer of pesto on pizza dough before adding cheese and toppings for an aromatic, herb-infused base.
- Bruschetta: Spread pesto on toasted slices of baguette for a quick and tasty appetizer.
- Sandwiches: Use pesto as a spread for sandwiches or wraps for a burst of flavor.
Tips for Storing Pesto alla Genovese
Pesto alla Genovese is best enjoyed fresh, but it can be stored for later use with the proper care:
- Refrigeration: Transfer the pesto to an airtight container and cover the surface with a thin layer of olive oil to prevent oxidation. It will keep for about 3-4 days in the refrigerator.
- Freezing: If you have leftovers or want to make a larger batch, pesto freezes beautifully. Spoon it into an ice cube tray, freeze, and then transfer the cubes to a resealable plastic bag for long-term storage. This method makes it easy to thaw individual portions as needed.
Why This Recipe Works
The key to a perfect Pesto alla Genovese lies in the freshness and quality of the ingredients. Using freshly picked basil, authentic Italian cheeses like Parmigiano Reggiano DOP and Pecorino Sardo, and high-quality extra virgin olive oil ensures a balanced and flavorful pesto that’s as close to the original as possible. The traditional mortar and pestle technique may take a little more time and effort, but it’s the best way to release the flavors of the ingredients and create a creamy, aromatic sauce that a food processor can’t quite replicate.
Conclusion
Pesto alla Genovese is more than just a sauce—it’s a true taste of Italy. With the right ingredients, a little patience, and the proper technique, you can recreate this vibrant, fresh pesto in your own kitchen. Whether you use it to dress your favorite pasta, spread on toasted bread, or as a topping for grilled vegetables, this homemade pesto is sure to impress your family and friends with its intense flavors and authenticity. Enjoy this simple yet indulgent Italian classic!
Keywords: Pesto alla Genovese, authentic pesto recipe, Italian basil pesto, homemade pesto, pesto sauce, fresh basil pesto, Parmigiano Reggiano, Pecorino Sardo, pine nut pesto
