Home Cook Together. Celebrate Life.

ItalianAuthentic Cuisine

Pesto Genovese

Serves 4 to 6 Dip vegetarian, Appetizers

Pesto Genovese

Pesto Genovese hails from the sunlit terraces of Liguria, where olive trees and basil plants thrive in the Mediterranean climate. Traditionally enjoyed throughout the year, this fragrant sauce finds its place on tables as a beloved companion to pasta, particularly trofie or trenette, and sometimes even dolloped onto minestrone. This home version captures the spirit of Ligurian kitchens, where ingredients are measured by heart rather than scale.

The taste of Pesto Genovese is a vibrant blend of sweet Genovese basil and the nutty richness of Parmigiano-Reggiano and Pecorino Sardo. Pine nuts add a creamy texture, perfectly balanced by the sharpness of garlic. The extra virgin olive oil envelopes these flavors, creating a silky, aromatic sauce that clings lovingly to pasta. Salt is added with an instinctive touch, ensuring each bite is a harmonious dance of flavors.

Ingredients

  • 60 gGenovese basil leaves
  • 40 gPine nuts — toasted
  • 80 gParmigiano-Reggiano — grated
  • 40 gPecorino Sardo — grated
  • 2 clovesgarlic
  • 120 mlextra virgin olive oil
  • to tastefine sea salt

Method

  1. Begin by placing 60 g of Genovese basil leaves, 40 g of pine nuts, 2 cloves of garlic, and a pinch of fine sea salt into a mortar. Use a pestle to gently pound the ingredients together until they form a coarse paste. If using a food processor, pulse briefly to achieve a similar texture; be careful not to over-process, as the heat can affect the basil's flavor.
  2. Add 80 g of grated Parmigiano-Reggiano and 40 g of grated Pecorino Sardo to the basil mixture. Stir or pulse to incorporate the cheeses evenly into the paste. Slowly stream in 120 ml of extra virgin olive oil while mixing continuously until the pesto is thick and has a vivid green color. The oil should bind the ingredients into a smooth, creamy consistency.
  3. Fill a large pot with water and bring it to a rolling boil. Add a generous amount of fine sea salt to the water; it should taste like the sea. Cook your chosen pasta in this salted water until it is al dente, as per the package instructions. Before draining, reserve a cup of the starchy pasta cooking water.
  4. Transfer the cooked pasta to a large mixing bowl off the heat. Add the prepared pesto to the pasta, tossing gently to coat each strand evenly. If the pesto seems too thick, gradually add the reserved pasta water a little at a time until the sauce reaches your desired consistency. The pasta should be glossy and well-coated.
  5. Serve the pasta immediately, garnishing with additional grated Parmigiano-Reggiano if desired. The dish should be aromatic with the fresh scent of basil and the nutty, salty notes of the cheeses. Enjoy the vibrant flavors of this classic Pesto Genovese, prepared in true Ligurian style.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Italian cuisine