Genoese Pesto: traditional recipe and tips for making it at home
Genoese pesto is one of the most famous cold sauces of the Ligurian tradition, recognized worldwide as a true symbol of Italian cuisine. Its heart is Genoese basil DOP, an aromatic herb with an intense green color and an unmistakable fragrance. Summer is the best season to prepare pesto, when basil expresses its full aroma, but this sauce is perfect all year round thanks to its versatility. With pesto you can dress pasta, gnocchi, trofie and prepare fresh and tasty recipes that bring all the authenticity of Liguria to your table.
The ingredients of Genoese pesto
The recipe for Ligurian pesto does not require professional chef skills, but it is essential to choose high-quality ingredients, as recommended by the Consorzio del Pesto Genovese. For about 500 g of pasta (preferably Ligurian trofie), you will need:
- 50 g of Genoese basil DOP (grown in Liguria, the local microclimate gives it a unique aroma)
- 50 ml of extra virgin olive oil with a delicate taste
- 35 g of Parmigiano Reggiano DOP or Grana Padano DOP
- 15 g of Pecorino Fiore Sardo DOP
- 8 g of Italian pine nuts
- 2 cloves of Vessalico garlic (Slow Food presidium)
- A pinch of coarse salt
This combination ensures the right balance of flavor, aroma, and creaminess, giving pesto its authentic taste.
How to prepare Genoese pesto
Traditionally, pesto is made using a marble mortar and a wooden pestle, tools that allow you to obtain a creamy sauce without overheating the basil leaves. Alternatively, a blender can be used, provided some precautions are taken to preserve the bright color and aroma.
Pesto with mortar
- Wash and gently dry the basil leaves.
- Pound garlic with coarse salt until you get a smooth cream.
- Add pine nuts and keep grinding.
- Incorporate basil leaves gradually, crushing them with circular and gentle movements.
- Add grated cheeses in stages, then pour in the extra virgin olive oil slowly.
The result is a velvety, fragrant cream with the authentic taste of Liguria.
Pesto with blender
If you don’t have a mortar, you can use a blender. It’s important to chill the blades and container in the freezer for 10–15 minutes to avoid heating the basil.
- Place basil, pine nuts, olive oil, salt, and garlic in the blender.
- Blend in short bursts, never continuously.
- Add grated cheeses and mix gently with a spoon.
This method is faster and easier, though the flavor is slightly different from the traditional mortar version.
How to use pesto in the kitchen
Genoese pesto is perfect for dressing pasta, especially trofie, trenette, or gnocchi, but it can also be used as a condiment for bruschetta, pasta salads, or to enrich fish and vegetable dishes. Its freshness and versatility make it a must-have in any kitchen.
Conclusion
Preparing homemade Genoese pesto means bringing to the table a fresh, genuine sauce rich in tradition. With just a few quality ingredients and some simple tips, you can enjoy the true taste of Liguria in your own home.
