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Pesto Genovese, or basil pesto, is one of Italy’s most celebrated sauces, known for its bright green colour and rich, herbaceous flavour. Hailing from the region of Liguria, specifically the city of Genoa, this fresh sauce is a staple in Italian cuisine, used to elevate everything from pasta to sandwiches and even vegetables.
Made from a handful of simple ingredients, Pesto Genovese showcases the art of Italian cooking, taking something humble and turning it into a culinary treasure. Its vibrant flavours and versatility make it a beloved dish across Italy and around the world.
What Is Pesto Genovese?
Pesto Genovese is a raw sauce traditionally made by pounding fresh basil leaves, garlic, pine nuts, Parmigiano Reggiano (or Pecorino), and olive oil together using a mortar and pestle.
The result is a thick, fragrant paste that clings to pasta beautifully. While food processors are often used today for convenience, the traditional method of grinding the ingredients by hand is said to bring out more intense flavours.
What sets Pesto Genovese apart from other sauces is its freshness, each ingredient adds a distinct note, from the aromatic basil to the nutty pine nuts and sharp cheese, creating a harmonious balance of flavours.
The sauce is most commonly paired with pasta, particularly trofie (a short, twisted pasta) or trenette (a ribbon-like pasta similar to linguine). Pesto’s versatility also allows it to complement various dishes, from minestrone soup to grilled fish or even spread on bread.
Its bright, summery taste makes it a favourite during the warm months, but its vibrant flavour can be enjoyed year-round.
Ingredients and Taste
Pesto Genovese is defined by its fresh ingredients, starting with high-quality basil. Ligurian basil, known for its tender leaves and slightly sweet flavour, is preferred for its delicate taste.
The garlic adds a sharp, pungent bite, while the pine nuts contribute a creamy texture and a hint of sweetness. Parmigiano-Reggiano (or Pecorino, depending on the region) brings a salty, umami depth, and extra virgin olive oil ties everything together with its rich, fruity notes.
The taste of Pesto Genovese is a symphony of flavours—herbaceous, garlicky, slightly nutty, and cheesy, with the olive oil giving it a silky finish.
When combined with hot pasta, the pesto emulsifies, creating a smooth, glossy sauce that evenly coats each strand. The balance of raw ingredients allows the flavours to retain their natural vibrancy, offering a burst of freshness in every bite.
A Taste of History
The origins of Pesto Genovese can be traced back to the Liguria region of northern Italy, where basil grows abundantly in the warm Mediterranean climate. While variations of herbal sauces have existed for centuries, the first written record of a sauce resembling pesto dates to the 19th century, though it’s likely that versions of pesto were being made long before that.
The word “pesto” itself comes from the Italian verb pestare, meaning “to pound” or “to crush,” referring to the traditional method of making the sauce with a mortar and pestle.
Pesto’s rise in popularity can be attributed to its accessibility and the quality of local ingredients. In Genoa, where the finest basil and olive oil are produced, this sauce became a symbol of regional pride, reflecting the simplicity and freshness of Ligurian cuisine.
Over time, pesto spread beyond Liguria and became a beloved part of Italian cooking across the country and abroad.
Today, Pesto Genovese remains an iconic representation of Ligurian food, maintaining its status as a culinary classic. While variations of pesto have emerged in different parts of the world, the traditional recipe continues to hold a special place in Italian kitchens
Pesto Genovese (Basil Pesto) Recipe
Serves: 4 people
Ingredients:
- 2 cups fresh basil leaves, packed (preferably Ligurian or Genovese basil)
- 1/3 cup pine nuts (or walnuts as an alternative)
- 2 garlic cloves
- 1/2 cup Parmigiano-Reggiano, freshly grated
- 1/4 cup Pecorino Romano, freshly grated
- 1/2 cup extra virgin olive oil
- Salt, to taste
Directions
To begin, preheat your oven to 175°C (350°F). Spread the pine nuts on a baking sheet and toast them in the oven for 5-7 minutes, or until they are golden and fragrant. Toasting enhances the nutty flavour, but be careful not to burn them. Once toasted, set aside to cool.
While the nuts cool, prepare the basil. Pick the freshest basil leaves, ensuring they are free from bruising. Wash them gently and pat them dry with a clean kitchen towel. It’s essential that the leaves are completely dry to prevent the pesto from becoming too watery.
Peel the garlic cloves and set them aside. Garlic provides the bite in Pesto Genovese, but if you prefer a milder flavour, you can briefly blanch the garlic in boiling water for 30 seconds to soften its intensity.
In a mortar and pestle (the traditional method), add the garlic and a pinch of coarse salt. Pound the garlic until it becomes a smooth paste. If you prefer using a food processor, pulse the garlic and salt together briefly, making sure it’s well blended.
Add the toasted pine nuts to the mortar (or food processor). Pound or pulse them into the garlic mixture until they are finely ground but still have some texture. The pine nuts add a creamy richness to the pesto, so take care not to over-process them if using a food processor.
Gradually add the basil leaves to the mortar, pounding them gently in a circular motion to break them down and release their oils. If using a food processor, pulse the basil in small batches to avoid over-blending. The goal is to keep the pesto slightly coarse and not completely smooth, which preserves the fresh, vibrant texture of the sauce.
Once the basil is well incorporated, stir in the grated Parmigiano-Reggiano and Pecorino Romano cheeses. Slowly drizzle in the olive oil while continuing to mix. If using a mortar and pestle, this part requires patience—slowly blending the oil in ensures an emulsified, creamy pesto. For a food processor, use the lowest speed while drizzling the oil. Season with salt to taste, but remember that the cheeses already add saltiness.
To serve, toss the Pesto Genovese with your choice of pasta (trofie or linguine work beautifully) or spread it on fresh bread as part of an appetizer. Pesto is best used fresh but can be stored in an airtight container in the refrigerator for up to 3 days. To preserve its bright green colour, drizzle a thin layer of olive oil over the top before storing. Garnish with extra Parmigiano-Reggiano or a few fresh basil leaves for added flavour and presentation.
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