Traditional Pesto Genovese
A classic Italian basil pesto sauce from Liguria.
Pesto Genovese is a classic Italian cold sauce originating from Liguria, featuring Genovese basil, extra virgin olive oil, Parmigiano Reggiano, Pecorino Fiore Sardo, pine nuts, garlic, and salt. This uncooked sauce captures the essence of Italian culinary tradition.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 6
Full Ingredient List
- 50 g basil leaves (about 60-65 leaves)
- 1/2 cup extra virgin olive oil
- 70 g Parmigiano Reggiano (3/4 cup)
- 30 g Pecorino Fiore Sardo (2 tablespoons)
- 2 peeled garlic cloves
- 15 g pine nuts (1 tablespoon)
- 4-5 grains coarse salt
- ice
Pesto Base
Tools and Equipment
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 50 g | basil leaves | approximately 60-65 leaves, wash with cold water | |
| 1/2 cup | extra virgin olive oil | ||
| 70 g | Parmigiano Reggiano | grated | Grana Padano |
| 30 g | Pecorino Fiore Sardo | cut into small pieces | |
| 2 | garlic cloves | peeled | |
| 15 g | pine nuts | approximately 1 tablespoon | |
| 4-5 grains | coarse salt | use sparingly | fine salt |
| ice | for chilling basil |
Instructions
- Step 1: Chill the blades and bowl of the food processor in the refrigerator for about 10 minutes until cold. Meanwhile, wash the basil leaves with cold water and place them in a large bowl with plenty of ice for 3-4 minutes. (Tips: Ensures a vibrant green color by chilling ingredients.)
- Step 2: Dry the basil leaves well on a kitchen towel. Place them in the chilled food processor with garlic, pine nuts, and grated Parmigiano. (Tips: Ensure basil leaves are very dry to prevent darkening.)
- Step 3: Coarsely chop the ingredients for a few seconds. Add salt and Pecorino Fiore Sardo cheese, then blend all ingredients for about 1 minute. Add extra virgin olive oil and blend for about 5 minutes until creamy. Work quickly to prevent heating the pesto. (Tips: Blend intermittently to avoid heating the sauce.)
- Step 4: If the pesto is too thick for pasta, add 1 or 2 tablespoons of cooking water to achieve the desired consistency. Serve as a pasta sauce or spread on toasted bread. (Tips: Adjust consistency with cooking water as needed.)
Nutritional Information
- Calories: 100
- Protein: 6g
- Fat: 8g
- Carbohydrates: 1g
- Fiber: 0.2g
- Sugar: 0.3g
Additional Information
Notes: For a more traditional experience, use a marble mortar and pestle. This method will take longer but preserves the color and flavor better than a food processor.
Background: Pesto Genovese originates from Liguria, a region in northern Italy known for its rich culinary heritage. This sauce is renowned for its simple yet vibrant flavors.
Geographic Region: Liguria, Italy
Seasonality: Spring and Summer
Occasion: Any-time meal addition
Recommended Pairings
- Dry white wine
- Bruschetta