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Sauce Cooking Time : 15 minutes Recipe Servings : Approximately 1 cup, enough for 4 servings of pasta. Recipe Dificult : easy 0.00

Authentic Pesto alla Genovese Recipe | Traditional Italian Basil Pesto

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Pesto alla Genovese is a traditional Italian sauce from Genoa in the Liguria region, celebrated for its vibrant green color, fresh basil aroma, and rich, nutty flavor. This classic uncooked sauce combines fresh basil leaves, pine nuts, garlic, Parmigiano-Reggiano, Pecorino, and extra-virgin olive oil. Traditionally prepared with a marble mortar and wooden pestle, the ingredients are gently crushed to create a fragrant, beautifully textured pesto.

Quick to prepare and full of fresh flavor, Pesto alla Genovese is perfect for tossing with pasta, especially trofie or linguine. It also makes a delicious spread for sandwiches, a topping for roasted vegetables, or a flavorful addition to soups and salads. With quality ingredients and a few minutes of preparation, you can enjoy the authentic taste of Ligurian Italian cooking at home.

Cooking Method

Wash the basil leaves gently and dry them thoroughly to help preserve the pesto's texture and color.
Add the garlic and a pinch of salt to a mortar. Crush until a paste forms.
Add the pine nuts and grind until finely crushed.
Add the basil leaves gradually, crushing them gently until they release their fragrant oils.
Mix in the grated Parmigiano-Reggiano and Pecorino.
Slowly pour in the olive oil while stirring until the pesto becomes smooth but retains a little texture.
If using a food processor, pulse the ingredients in short bursts to avoid excessive heat, which can darken the basil.
Taste and adjust the salt or olive oil as needed.
Toss with freshly cooked pasta, adding a spoonful of pasta water to help the pesto coat evenly.
Serve immediately, or transfer to a clean container and refrigerate.