The recipe for classic Genoese pesto was passed down to me by my grandmother ages ago, and I’ve always tweaked it, but today I made it as Genoa dictates, and I fell in love with it.
High-quality basil, mortar in hand, and it’s a completely different story where basil leaves, pine nuts, and garlic cloves form an amazing cream for the famous “pasta with pesto” that defines Italian cuisine worldwide.
Of course, don’t worry if you don’t have a mortar or lack the time; you can easily make it with an immersion blender, provided you don’t let the blades heat up. Otherwise, the pesto changes color and becomes black and bitter on the palate.
If you like pesto as much as we do, below are other delicious recipes for you to try, keeping in mind that the classic Genoese pesto is unique, but there are many “similar” vegetable cream recipes.
Let’s get right to the picture and discover how to make the classic Genoese pesto!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Classic Genoese Pesto
- 2 1/2 cups basil (leaves only)
- 1 clove garlic
- 1 oz pine nuts
- 1 oz grated Parmesan cheese (grated)
- 1 3/4 oz Pecorino cheese (grated)
- 1/3 cup extra virgin olive oil
- 1 pinch coarse salt
Tools
- 1 Mortar
Preparation of Classic Genoese Pesto
To prepare the classic Genoese pesto, first of all, it’s important to note that the basil leaves should be cleaned with a soft, dry cloth; never wash the leaves, mind you.
Place the peeled garlic cloves in the mortar along with a pinch of coarse salt and start pounding until it becomes creamy.
Then add the basil leaves, a bit more coarse salt, and continue pounding, rotating the pestle against the mortar walls.
If you don’t have a mortar and want to use an immersion blender, be attentive to operate the blender at regular intervals to keep the blades from heating up and cooking the pesto.
Once the basil leaves start producing a bright green color, add the pine nuts and finally the cheeses a little at a time, always rotating the pestle against the mortar walls.
Only at the end do you add the high-quality extra virgin olive oil, in a stream, always rotating the mortar until you achieve the creamy consistency and bright green color of traditional Genoese pesto, and.. ENJOY YOUR MEAL
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How to Store Classic Genoese Pesto
Genoese pesto can be kept in the fridge for a few days, covered with some extra virgin olive oil to prevent oxidation and sealed with a lid.
Alternatively, you can freeze it in small portions to use as needed and let it thaw at room temperature.
Other Recipes
If you want to see other types of recipes, you can return to HOME.
