Pesto alla Genovese

Name: Pesto alla Genovese
Prep time: 15 min
Cuisine: Italian (Ligurian)
Ingredients: Fresh basil leaves — 60 g (2 packed cups); Pine nuts — 30 g (1/4 cup); Garlic cloves — 2; Parmesan, grated — 50 g (1/2 cup); Pecorino Sardo, grated — 20 g (3 tbsp); Extra-virgin olive oil — 120 ml (1/2 cup); Coarse salt — 2 g (1/3 tsp)

The Quirky Foodster Team

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15 min

Prep

0 min

Cook

Ingredients

Fresh basil leaves — 60 g (2 packed cups)
Pine nuts — 30 g (1/4 cup)
Garlic cloves — 2
Parmesan, grated — 50 g (1/2 cup)
Pecorino Sardo, grated — 20 g (3 tbsp)
Extra-virgin olive oil — 120 ml (1/2 cup)
Coarse salt — 2 g (1/3 tsp)

Method

Pound garlic and a pinch of coarse salt in a mortar until a paste forms.
Add basil leaves gradually, pounding in a circular motion until broken down into a rough paste.
Add pine nuts, continue pounding until incorporated.
Work in the grated cheeses, then drizzle in olive oil while stirring to emulsify.
Adjust salt to taste; serve at room temperature.

Cultural Background: Originating in Genoa, Liguria, this uncooked sauce of basil, pine nuts, garlic, Parmesan and Pecorino, bound with olive oil, is traditionally pounded in a marble mortar with a wooden pestle — 'pestâ' in Genoese dialect, giving the sauce its name.

Tips: • A food processor works faster but slightly heats and darkens the basil — pulse briefly and chill the bowl beforehand. • Adding a splash of the pasta's starchy cooking water when tossing loosens the pesto without diluting flavour.

Variations: • Substitute walnuts for pine nuts for a more affordable, earthier version. • Use rocket (arugula) for a peppery twist on the classic.

Storage: Refrigerate up to 5 days with a thin layer of olive oil on top to prevent browning; freeze up to 3 months (without cheese for best results, add cheese after thawing).

Reheating: Not cooked; stir into hot pasta off the heat to preserve colour and aroma. Nutrition (per serving) Approx. 180 kcal, 3 g protein, 18 g fat, 2 g carbohydrate per 30 g serving. FAQs Why did my pesto turn brown? Oxidation from over-processing or blade heat; pulse briefly, use cold ingredients, and store under a layer of oil. Can I make it nut-free? Yes, sunflower seeds are a common substitute for pine nuts.

FAQs: Why did my pesto turn brown? Oxidation from over-processing or blade heat; pulse briefly, use cold ingredients, and store under a layer of oil. Can I make it nut-free? Yes, sunflower seeds are a common substitute for pine nuts.