Pesto alla genovese

Ingredients

• 50 g small-leaved Genoese basil (preferably young)
• ½ glass extra virgin olive oil (preferably Ligurian)
• 6 tbsp grated Parmigiano Reggiano (or Grana Padano)
• 2 tbsp grated pecorino (Fiore Sardo)
• 2 garlic cloves
• 1 tbsp Mediterranean pine nuts
• A few grains of coarse salt
• 600 g pasta (trofie or linguine) to serve

Method

1. Rinse the basil in cold water and spread it on a cloth to dry.
2. In a marble mortar, pound the garlic with the coarse salt to a cream.
3. Add the pine nuts and pound them in.
4. Add the basil leaves a few at a time, working the pestle in slow circles so the leaves are torn rather than crushed.
5. Stir in the Parmigiano and pecorino.
6. Drizzle in the oil slowly, stirring, until the sauce comes together.
7. Dress the cooked pasta; if the pesto is too thick, loosen it with a few spoonfuls of pasta water.

Tips

• Recipe and proportions follow the Consorzio del Pesto Genovese.
• Work at room temperature and quickly, to limit oxidation of the basil. The mortar is preferred, but a blender is acceptable.
• In Genoa potatoes and green beans are often cooked with the pasta, but they are not part of the Consorzio recipe.

Related topics

🌿 Pesto alla genovese · 🧀 Parmesan · 🧀 Pecorino · 🫒 Olive oil · Trofie · Linguine

Sources

• Consorzio del Pesto Genovese — ricetta del pesto genovese (Mangiare in Liguria)

Servings: 6

Themes