Pesto alla Genovese is one of the most iconic sauces in Italian cuisine, a dressing that captures the scents and flavors of Liguria. Made with few, simple, yet high-quality ingredients, pesto best expresses the regional tradition and authenticity.

If you want to easily recreate the flavors of pesto, you can try our aromatic oils with basil, garlic and... pesto! But if you'd like to make this delicious specialty yourself, follow the recipe I provide!

The Origin of Pesto

The history of pesto goes back to ancient times with references dating back to the Middle Ages. Basil, the key ingredient in the recipe, was already used by the Romans, while the combination of herbs, cheese, and olive oil can be found in cookbooks from the 16th century. The modern version of pesto, as we know it today, was created in Genoa in the 19th century and quickly became a symbol of Ligurian gastronomy.

The Importance of Quality Ingredients

The secret to a good pesto lies in the quality of the ingredients. To achieve an excellent result, it’s essential to choose:

• Genovese Basil DOP: small leaves with an intense fragrance, without minty notes. A good trick is to place the leaves in ice water for a few minutes before use to preserve their color and freshness.

• Extra virgin olive oil: a fruity oil is recommended, perfect for highlighting the other flavors.

• Parmigiano Reggiano: I recommend a 24 months aged version, with the right balance between sweetness and umami.

• Pecorino: gives a sharp and slightly spicy note to the pesto.

• Italian Pine Nuts: soft and aromatic, they provide the creamy texture of the pesto.

• Garlic: In Liguria, they use Vessalico garlic, which is milder and more digestible than other varieties.

• Coarse Salt: helps preserve the basil's bright green color.

How to Make Pesto alla Genovese at Home

Ingredients (for 4 servings):

• 50g Genovese Basil DOP leaves
• 100ml extra virgin olive oil
• 30g pine nuts
• 2 garlic cloves
• 60g Parmigiano Reggiano, grated
• 20g Pecorino, grated
• 1 pinch of coarse salt

Traditional Method with Mortar

1. Wash and gently dry the basil leaves without crushing them. To preserve the color best, briefly place them in ice water before use.

2. Crush the garlic with coarse salt in a marble mortar until it becomes a creamy paste.

3. Add the pine nuts and crush further until it becomes a smooth mixture.

4. Add the basil leaves little by little and crush them with circular motions to release the essential oils.

5. Add the grated cheeses and mix everything well.

6. Slowly pour in the oil while gently mixing until the pesto becomes creamy.

Quick Version with Blender

If you don’t have a mortar, you can use a blender on low speed. Be careful not to overheat the blades to preserve the basil’s color and flavor. A good trick is to cool the blender blades in the refrigerator before use.

The Unmatched Flavor of Freshly Made Pesto

Freshly made pesto has an unmatched fragrance and freshness. The basil releases its intense aroma, while the parmesan and pecorino balance umami and sweetness, and the olive oil ties everything together into a creamy sauce. Making pesto at home is a unique experience: the scent of freshly crushed basil fills the air, bringing a touch of Liguria into your kitchen. The process of crushing the ingredients with respect for tradition makes it even more special.

Uses of Pesto in the Kitchen

The classic way to enjoy pesto is, of course, with pasta. Traditionally, it’s served with trofie, but linguine, bavette, or gnocchi are also excellent choices. In addition to pasta, pesto can be used in various ways:

• In sandwiches or on bruschetta: A simple but delicious appetizer, where pesto is spread on grilled bread or in a sandwich with italian charcuterie and mozzarella.

• In soups: A spoonful of pesto in a vegetable soup adds an extra layer of flavor.

• As a dressing for salads or grilled vegetables: The fresh and aromatic pesto gives a fantastic flavor to light dishes.

Conclusion

Making pesto alla Genovese at home is an experience that allows you to enjoy the authentic flavors of Ligurian tradition. With high-quality ingredients and the right technique, you can create a sauce with a unique and unparalleled flavor, bringing a small piece of Liguria to your table.

Buon appetito!


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