Pesto alla Genovese (Authentic Basil Pesto)
Genoa's bright green basil sauce made by hand in a mortar — fresh basil, Ligurian olive oil, pine nuts, Parmesan and Pecorino. No cooking required.
About This Recipe
Pesto alla Genovese is one of the world's most copied and most compromised sauces. The authentic version — made by hand with a marble mortar and wooden pestle — has a different texture and flavour from anything processed in a blender. The mortar tears the basil rather than shredding it, releasing volatile oils that a blender destroys through heat and oxidation. The basil should be young, small-leafed Ligurian basil (Ocimum basilicum var. Genovese DOP), though good supermarket basil works well. The other essential components are Ligurian extra-virgin olive oil (light and delicate, not peppery), pine nuts, a clove of young garlic (not pungent), coarse salt, Parmesan and Pecorino Sardo. Pesto is served with trofie (the canonical pasta), trenette or stirred into minestrone.
Ingredients
Serves 6
- 60 gfresh basil leaves (packed)
- 100 mlextra-virgin olive oil (light Ligurian-style)
- 30 gpine nuts
- 40 gParmesan, freshly grated
- 20 gPecorino Sardo or Romano, freshly grated
- 1garlic clove (small)
- pinchcoarse sea salt
Instructions
- 1
Prepare ingredients
Wash basil and dry very well — moisture dilutes the sauce. Toast pine nuts in a dry pan for 2 minutes until lightly golden. Cool completely.
- 2
Grind garlic and salt
In a mortar, pound garlic with coarse salt to a smooth paste.
- 3
Add pine nuts
Add pine nuts and pound until mostly broken down with some texture remaining.
- 4
Add basil in batches
Add basil leaves in small handfuls, grinding and pressing with a circular motion rather than pounding. Work patiently — this takes 5–8 minutes by hand.
- 5
Add cheeses
Stir in Parmesan and Pecorino. Mix well.
- 6
Add oil
Stir in olive oil gradually until you have a thick, creamy sauce. Taste and adjust seasoning.
- 7
Serve
Toss with freshly cooked pasta (add a spoonful of pasta water to loosen). Do not heat the pesto.
Pro Tips
- →
Never heat pesto — it turns brown and bitter. Toss with hot pasta off the heat.
- →
Add a spoonful of pasta water when mixing with pasta — it emulsifies the sauce.
- →
To preserve colour, press plastic wrap directly against the surface of the pesto when storing.
Variations
- •
Blender pesto: blend all ingredients on short pulses, keeping the food processor cold in the fridge beforehand.
- •
Substitute walnuts for pine nuts for a less expensive, earthier version.
Storage
Keeps in the fridge under a layer of olive oil for up to 5 days. Freezes well for up to 3 months.
History & Origin
Pesto originated in Genoa, Liguria. It evolved from earlier moretum-style herb sauces of ancient Rome. The name comes from the Italian verb 'pestare' (to pound). The Protected Designation of Origin (PDO) for Ligurian basil protects the ingredient used in authentic pesto.
Frequently Asked Questions
Can I substitute walnuts for pine nuts?
Yes — walnuts produce a slightly more bitter, earthier pesto. Almonds or cashews also work.
Why does my pesto turn black?
Oxidation. Keep pesto covered with olive oil, press plastic wrap onto the surface and use quickly. Blanching the basil for 5 seconds before making pesto also preserves colour.
Nutrition Facts
Per serving · 6 servings total
Time Summary
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