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Pesto Genovese Recipe (Authentic Italian Basil Pesto)
Pesto Genovese is the authentic Italian basil pesto from Liguria, made with a few simple but carefully selected ingredients: Genovese basil DOP, extra virgin olive oil, Parmigiano Reggiano, Pecorino Fiore Sardo, pine nuts, garlic, and salt.This traditional uncooked sauce, also known as Pesto alla Genovese, is one of the most famous recipes of Ligurian cuisine and one of the most loved Italian sauces in the world. Its fresh, fragrant flavor comes from the quality of the ingredients and from the way they are combined, traditionally using a marble mortar and wooden pestle.
Ingredients
- 50 g fresh basil leaves - (about 60–65 small leaves), preferably Genovese basil DOP
- 120 ml extra virgin olive oil - ½ cup, preferably a mild Ligurian extra virgin olive oil
- 70 g Parmigiano Reggiano - ¾ cup, finely grated
- 30 g Pecorino Fiore Sardo - about ⅓ cup, finely grated
- 1 or 2 cloves of garlic - depending on size and taste
- 15 g pine nuts - 2 tablespoons
- 4-5 grains coarse salt
- ice - to quickly chill the basil leaves before making the pesto
Instructions
- To help keep your Pesto Genovese bright green, place the bowl and blades of your food processor in the refrigerator for about 10 minutes before starting.
- Meanwhile, gently wash the basil leaves under cold running water. Then place them in a bowl with ice water for 3–4 minutes. This simple step helps preserve the fresh green color of the basil and reduces oxidation.
- Drain the basil leaves and pat them completely dry with a clean kitchen towel or paper towels. This is very important: wet basil can oxidize more quickly and make the pesto darker.
- Place the dried basil leaves in the chilled food processor. Add the garlic, pine nuts, and Parmigiano Reggiano.
- Pulse the ingredients for a few seconds at a time, stopping often to avoid overheating the basil. Then add the coarse salt and grated Pecorino Fiore Sardo.Continue pulsing briefly, just until the ingredients are finely chopped and start to come together.
- Pour in the extra virgin olive oil a little at a time while blending at low speed or pulsing briefly. Stop as soon as you get a creamy, smooth, and bright green pesto.Do not overblend the pesto. Too much heat from the food processor can darken the basil and change the fresh flavor of the sauce.
- Adjust the texture before serving. If the Pesto Genovese is too thick, add 1–2 tablespoons of pasta cooking water before mixing it with pasta. This makes the pesto smoother and helps it coat the pasta evenly.
Notes
If the pesto seems too thick before serving, add 1–2 tablespoons of pasta cooking water to achieve a smooth, velvety consistency. This helps the sauce coat the pasta evenly while keeping its fresh aroma.
Besides being the perfect sauce for trofie, trenette, or gnocchi, pesto Genovese is also delicious as a spread on toasted bread for an easy appetizer.
Nutrition
Serving: 100gCalories: 100kcalCarbohydrates: 1gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 13mgSodium: 506mgPotassium: 59mgFiber: 0.2gSugar: 0.3gVitamin A: 552IUVitamin C: 2mgCalcium: 208mgIron: 1mg
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