Genoese pesto is one of the most well-known and appreciated condiments from Liguria. The main ingredient is basil, which makes it truly unique. Genoese basil is defined as the king of kings because it is cultivated in a middle land, between the sea and mountains, and the salty sea air gives it the aroma and scent that distinguishes it from others, along with its medium-small leaves and light green color.
The combination with pine nuts makes it delicate and gives it a boost of protein.
Pine nuts are an incredible energy source; they also support memory and concentration.
In short, besides being delicious, refined, and famous, Genoese pesto is also a source of well-being.
This version is without garlic, which makes it lighter and more digestible.
Excellent for dressing cold pasta dishes or even adding to bruschetta.
I also recommend the Maro’ Sauce, the saffron cream, and my savory pies.
Now let’s look at the simple procedure. In fact, the real recipe for Genoese pesto requires the use of a mortar, but for those like me who have little time available, this recipe is the best solution.
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing Genoese pesto
- 4 cups basil
- 1 oz pine nuts
- 2.5 oz Parmesan cheese
- 0.14 oz salt
- 3.5 tbsp extra virgin olive oil
Tools for preparing Genoese pesto
- 1 Mixer
- 1 Jar
- 1 Salad Spinner
- 1 Glass
Steps for preparing Genoese pesto
To prepare the Genoese pesto, let’s start by trimming it, gently detaching the leaves, then washing them in plenty of water in a salad spinner. Then, lay them on a kitchen towel or paper towels and let them dry. Be careful not to crush or compress the leaves as they tend to turn black.
Next, take the mixer glass and add the basil, then the pine nuts, Taggiasca extra virgin olive oil, salt, and finally either the Parmesan in small pieces or you can add it at the end if you already have it grated. Then activate the mixer until you get a nice fine chop, which will be our pesto.
Finally, place it in a jar or container, and cover it with more extra virgin olive oil up to the brim. This will serve to preserve it. And our Genoese pesto is ready to be served in no time.
Storage and Notes
Genoese pesto keeps for a few days in an airtight jar and must always be covered with extra virgin olive oil.
If you like my recipe SHARE it on your social media and follow me on
INSTAGRAM and on
Facebook I’LL BE WAITING FOR YOU!
And rate it with stars if you liked it.
To stay always updated on my new recipes, you have the option to activate push notifications from my blog.
