BASIL PESTO: THE OFFICIAL RECIPE OF PESTO ALLA GENOVESE

Let us first start with the correct definition because on the market, under the label of pesto “alla” genovese, you often find everything: pesto prepared with the addition of ricotta cheese, cashews, seed oil and many other ingredients that have little, indeed nothing, to do with our sauce.

It is precisely that “Genoese-style” that should put you on your guard and lead you to read the product label well, because “alla” in this case means everything and nothing.

Only “PESTO GENOVESE” indicates the real recipe of traditional pesto with the 7 ingredients contemplated by the Consortium and guarantors of an ancient regional heritage, such as: Genoese Basil DOP, Extra virgin olive oil, possibly from the Ligurian Riviera, Parmigiano Reggiano DOP (with Grana Padano variant) and Pecorino DOP (Fiore Sardo), Pine nuts, Garlic, Salt.

Why You’ll Love This Recipe

• Authenticity: Uses only the seven ingredients specified by the Pesto Genovese Consortium.
• Versatility: Ideal for pasta, soups, and even as a spread.
• Traditional Craftsmanship: Hand-prepared in a mortar for unmatched texture and taste.

Cooking Time

• Preparation Time: 20 minutes
• Total Time: 20 minutes
• Yield: 4 servings

Ingredients

For 4 Servings of Pasta:

• Basil and Aromatics:
  • 2 ½ cups fresh Genoese basil leaves (small, young leaves are best)
  • 2 garlic cloves (mild variety)
  • Coarse salt (a few grains)
• Nuts and Cheeses:
  • 1 tbsp pine nuts
  • 6 tbsp Parmigiano Reggiano DOP (or Grana Padano)
  • 2 tbsp Pecorino DOP (Fiore Sardo or Pecorino Romano)
• Oil:
  • ½ cup extra virgin olive oil (preferably from the Ligurian Riviera)

Step-by-Step Method

1. Prepare the Basil

• Gently wash the basil leaves in cold water and pat them dry with a tea towel.
• Avoid crushing or bruising the leaves during washing.

2. Begin the Base in the Mortar

• In a marble mortar, place the garlic cloves and a few grains of coarse salt.
• Pound the garlic with a wooden pestle until it forms a smooth, creamy paste.

3. Add Pine Nuts

• Add the pine nuts to the mortar and continue to grind until the mixture is creamy and well-blended.

4. Incorporate Basil Leaves

• Add the basil leaves gradually, a few at a time.
• Use a gentle, rotary motion with the pestle to tear, not crush, the leaves, releasing their essential oils stored in the veins.

5. Add the Cheeses

• Once the basil is reduced to a fine consistency, add the Parmigiano Reggiano and Pecorino.
• Mix until evenly incorporated.

6. Drizzle in Olive Oil

• Slowly add the extra virgin olive oil in a thin stream, stirring continuously until the pesto reaches a smooth and creamy consistency.

Serving

• Toss the Pesto Genovese with freshly cooked pasta, such as trofie or trenette.
• Add a splash of pasta cooking water to loosen the sauce, ensuring an even coating.
• Serve immediately with an extra sprinkle of Parmigiano or Pecorino.

Tips for Success

• Use Fresh Ingredients: Opt for freshly picked basil and high-quality cheeses and oil for the best flavor.
• Mortar over Blender: A mortar preserves the authentic texture and aroma of the basil; a blender may overheat the leaves and alter the taste.
• Adjust Consistency: If your pesto is too thick, thin it with a small amount of pasta cooking water.

Nutritional Information (Per Serving)

Buon Appetito!

Enjoy the rich, vibrant flavors of Liguria in every bite. Whether tossed with pasta or stirred into a soup, Pesto Genovese is an ode to Italian culinary tradition.

Basil Pesto Recipe

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Servings 4

Ingredients

  

• 2 + 1/2 cups of basil leaves
• 1/2 cup of extra virgin olive oil
• 6 tbsp of Parmigiano Reggiano DOP or Grana Padano
• 2 tbsp of Pecorino DOP Fiore Sardo or Pecorino Romano
• 2 cloves of garlic
• 1 tbsp of pinenuts
• coarse salt a few grains

Instructions

 

• To make true Pesto Genovese requires a marble mortar and a wooden pestle, lots of diligence and patience.
• The earliest written recipe for Pesto that has come down to us dates back to the mid 1800s and has not changed since then, except for hasty profanations in the technique of execution.
• First you have to wash the basil in cold water and then put it to dry on a tea towel, meanwhile in the mortar you have to pound one clove of garlic for every thirty basil leaves, the ritual also lies in the doses.
• The garlic must be mild, it must not prevail while making itself felt in the background–in short, it cannot be missing!
• Nor should the coarse salt be missing; add a few grains.
• When the garlic and salt have reached the consistency of a cream it will be time to add the pine nuts, a handful.
• The pine nuts, which will soften and blend the sauce, give it that gentle bouquet that counterbalances the garlic, are an extra, the artist’s touch.
• At this point, but not all at once (they are precious commodities not just any herb), the basil leaves should be added and you begin with a gentle, prolonged rotary motion to pound them in the mortar.
• Remember that basil’s essential oils are stored in the veins of its leaves and that to get the best flavor, one should not pound severely but rotate the pestle slightly so as to tear, not shear, the fragrant leaflets.
• The sound of the pestle against the edges of the mortar will accompany our work.
• Now it is time for the cheeses: parmigiano reggiano and pecorino sardo, both PDO, properly seasoned.
• And finally the extra virgin olive oil, poured in drops.
• At this point Pesto Genovese is ready and can be used to season pasta and can be added to give flavor to vegetable soup.
• Should your Pesto be too “compact,” simply add pasta cooking water to thin it out when seasoning.