Pesto Genovese

A sauce of basil, pine nuts, garlic, Parmigiano-Reggiano and Pecorino cheese, and olive oil, traditionally pounded in a mortar and pestle (the name derives from "pestare," to pound).

Flavor Profile

Fresh, herbaceous, and nutty, with sharp cheese and garlic notes rounded by olive oil.

Culinary Uses

Pasta sauce (classically with trofie or trenette); spread for sandwiches and bruschetta; stirred into soups (minestrone alla genovese).

Regional Variations

Sicilian pesto alla trapanese substitutes tomatoes and almonds for basil and pine nuts, producing a notably different but related sauce; commercial jarred pesto often uses cashews or walnuts to cut cost, altering the flavor.

Storage

Best fresh; refrigerate under a film of olive oil for a few days, or freeze for several months (traditionally without cheese added until thawed).