Liguria · Italy by Taste

Pesto alla Genovese

A fresh basil sauce to dress pasta away from the heat. This measured home version makes enough for four portions.

Recipe at a glance

Serves4 pasta portions

Prep20 minutes

CookNo cooking for the sauce

SkillPound & mix

Ingredients

50 g fresh basil leaves, weighed without stalks
1 small garlic clove
30 g pine nuts
40 g finely grated Parmigiano Reggiano
15 g finely grated pecorino
70 ml extra-virgin olive oil
A small pinch of coarse salt, then adjust to taste
320 g dried pasta, optional, for serving

Method

Rinse basil gently and dry it thoroughly without crushing it. Finely grate both cheeses.
Pound garlic and a small pinch of salt in a mortar. Add pine nuts and work to a paste.
Add basil in small batches, using a pressing and circular motion. Stir in the cheeses, then the oil gradually. Taste before adding more salt.
For a processor adaptation, use brief pulses with a cool bowl rather than a long continuous blend. Do not heat the sauce.
If serving with pasta, cook it according to the packet. Loosen the pesto with a little pasta water and toss with the drained pasta away from direct heat. Serve promptly.

Ingredient notes

Contains milk and pine nuts; the optional wheat pasta contains gluten. Cheese choice affects suitability for vegetarians. This is a home ratio, not a certification recipe; use the fresh sauce promptly.

Italy by Taste home adaptation, guided by regional references. Not kitchen-tested for this edition.