Pesto alla Genovese is a classic Italian sauce originating from Genoa in the Liguria region. Made with fresh basil, garlic, pine nuts, Parmesan cheese and olive oil, this vibrant green sauce is perfect for pasta, bruschetta, or even as a dip. Here’s a step-by-step recipe to make authentic Pesto alla Genovese at home.
Ingredients
2 cups fresh basil leaves (packed)
2-3 garlic cloves
1/4 cup pine nuts
1/2 cup freshly grated Parmesan cheese
1/2 cup extra virgin olive oil
Salt to taste
Instructions
1. Prepare the Ingredients: Wash the basil leaves and pat them dry with a paper towel to remove any excess moisture.
Peel the garlic cloves.
2. Toast the Pine Nuts: In a dry skillet over medium heat, lightly toast the pine nuts until they are golden brown. This will enhance their flavor. Be careful not to burn them. Remove from heat and let them cool.
3. Blend the Ingredients: In a food processor or blender, combine the basil leaves, garlic and toasted pine nuts. Pulse until the mixture is finely chopped.
Add the grated Parmesan cheese and a pinch of salt. Pulse a few more times to combine.
4. Add the Olive Oil: With the food processor running, gradually add the olive oil in a steady stream. Continue to blend until the pesto reaches a smooth consistency. You may need to stop and scrape down the sides of the bowl to ensure everything is well mixed.
5. Adjust Seasoning: Taste the pesto and adjust the seasoning with more salt if needed.
6. Serve and Store: Pesto alla Genovese is best served fresh. Toss it with your favorite pasta, spread it on bruschetta, or use it as a sauce for grilled meats and vegetables.
To store, transfer the pesto to an airtight container and drizzle a thin layer of olive oil on top to prevent oxidation. It can be stored in the refrigerator for up to a week or frozen for up to three months.
Tips for the Perfect Pesto
Use Fresh Basil: Fresh, vibrant basil leaves are key to a flavorful pesto. Avoid using wilted or bruised leaves.
Quality Olive Oil: Since olive oil is a significant ingredient, using high-quality extra virgin olive oil will make a noticeable difference in taste.
Cheese: Traditional Pesto alla Genovese uses Parmigiano-Reggiano cheese. You can also mix in some Pecorino Romano for a slightly different flavor.
Consistency: If you prefer a thinner pesto, you can add more olive oil. For a thicker consistency, reduce the amount of oil or add more basil and cheese.
Pounding by Hand: For an authentic texture and flavor, consider making pesto using a mortar and pestle. This traditional method releases more of the basil’s natural oils and results in a slightly different texture.
Pesto alla Genovese is a versatile and delicious sauce with vibrant flavors that can elevate a wide range of dishes, making it a must-have recipe in your culinary repertoire. Enjoy the taste of Genoa with this classic pesto recipe. Buon appetito!
