The Genoese pesto is certainly one of the recipes that represents Italian cuisine worldwide.
Genoese pesto is an ode to the simple yet profound flavors of Liguria, born from the union of fragrant basil, extra virgin olive oil, garlic, pine nuts, Parmesan, and pecorino. Its origins are rooted in the farming traditions of Genoa and the Riviera, where expert hands slowly grind the ingredients in a stone mortar to obtain a velvety and fragrant cream, rich in color and character.
Perfect for dressing fresh pasta like trofie, but also as a flavorful accompaniment for light meats or fish. Purists of Genoese pesto abhor its use when cooked, but the truth, in my opinion, is that it can impart an incredible flavor even when cooked in dishes like baked pasta or as a filling for leavened products like the braided brioche bread with pesto.
In its modern homemade preparation, most of the time, the mortar is replaced by a classic or immersion blender, as I have done.
Now take a minute to read the recipe and then…Let’s cook and eat!!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3 cups basil
- 1/4 cup pine nuts
- 1 clove garlic
- 2/3 cup aged Parmesan (36 months)
- 1/4 cup Pecorino Sardo
- 3/8 cup extra virgin olive oil
- to taste salt
Tools
- 1 Mortar
- 1 Jar with airtight seal
- 1 Colander
- 1 Tea towel
Steps
To prepare the Genoese pesto, first, gently detach the leaves from the stems, collect them inside a colander, and rinse them well under cold running water.
Let the basil drain for about half an hour inside the colander, then place it inside a tea towel and gently pat it dry until completely dry.
At this point, collect the basil leaves in the pitcher of an immersion blender, add the pine nuts, grated cheeses, and the garlic from which you have removed the core.
You can also choose to prepare a pesto completely without garlic if you find it indigestible. Finally, add salt and the olive oil.
Blend intermittently, to prevent the continuous and fast movement of the blades from heating the pesto causing it to oxidize, until you get the right consistency with all the ingredients perfectly blended together.
Your Genoese pesto is ready, store it in the refrigerator, inside airtight jars, and covered with a drizzle of oil on the surface, until its use.
In this way, the pesto will keep well for 3-4 days 😉.
Storage
Genoese pesto can be frozen for up to 3 months.
When thawing it, transfer it from the freezer to the refrigerator and do not heat it before use.
