Pesto Alla Genovese Recipe
Introduction
Pesto Alla Genovese is a vibrant and aromatic Italian sauce made from fresh basil, pine nuts, garlic, Parmesan cheese, and extra-virgin olive oil. This classic recipe delivers a rich, flavorful paste perfect for tossing with pasta, spreading on bread, or adding to your favorite dishes.
Ingredients
- 60 gram Fresh Basil Leaves
- 20 gram Pine Nuts
- 2 cloves Garlic
- 1/2 teaspoon Coarse Salt
- 75 gram Parmesan Cheese
- 50 milliliter Extra-Virgin Olive Oil
Instructions
- Step 1: Gather the fresh basil leaves in a large pile. Chop the basil by pushing the leaves slowly toward your knife and cutting into thin strips. Collect the strips in the center of your cutting board and finely mince.
- Step 2: Place the pine nuts on top of the chopped basil. Cut both together until you get a coarse, paste-like mixture.
- Step 3: Smash the garlic cloves and sprinkle the coarse salt over them. Use the back of your knife to crush the garlic into a smooth paste.
- Step 4: In a medium mixing bowl, combine the basil and pine nut mixture with the garlic paste and Parmesan cheese. Stir well to combine. Slowly add the extra-virgin olive oil while stirring continuously until a thick, uniform paste forms.
- Step 5: Transfer the pesto into an airtight container. Before sealing, pour a thin layer of olive oil over the top to preserve freshness and prevent discoloration.
Tips & Variations
- For a nuttier flavor, lightly toast the pine nuts before adding them to the basil mixture.
- If fresh basil is not available, try substituting with fresh spinach or arugula for a different but still tasty twist.
- Add a squeeze of fresh lemon juice for brightness and to help preserve the green color.
- Use a food processor if you want to save time, but chopping by hand enhances texture and flavor.
Storage
Store pesto in an airtight container in the refrigerator for up to one week. Always keep a thin layer of olive oil on top to prevent oxidation and browning. For longer storage, pesto can be frozen in ice cube trays and thawed as needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other nuts instead of pine nuts?
Yes, walnuts, almonds, or cashews can be used as substitutes for pine nuts, though they will alter the flavor slightly.
How do I keep pesto from turning brown?
Covering the pesto with a thin layer of olive oil and storing it in an airtight container helps slow oxidation and browning. Also, keeping it refrigerated is essential.
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Pesto Alla Genovese Recipe
- Total Time: 15 minutes
- Yield: About 1 cup (240 ml) pesto 1x
Description
Pesto Alla Genovese is a classic Italian sauce originating from Genoa, made with fresh basil leaves, pine nuts, garlic, coarse salt, Parmesan cheese, and extra-virgin olive oil. This vibrant green sauce is perfect for tossing with pasta, spreading on sandwiches, or enhancing grilled vegetables with its rich, herby flavor and smooth, creamy texture.
Ingredients
Fresh Herbs and Nuts
- 60 gram Fresh Basil Leaves
- 20 gram Pine Nuts
Seasonings
- 2 cloves Garlic
- 1/2 teaspoon Coarse Salt
Dairy and Oil
- 75 gram Parmesan Cheese, grated
- 50 milliliter Extra-Virgin Olive Oil
Instructions
- Chop Basil: Gather 60 grams of fresh basil leaves in a large pile. Use a sharp knife to slowly push the leaves towards the blade and cut them into thin strips. Then gather the basil strips and finely mince to create a uniform herb base.
- Combine Pine Nuts and Basil: Place 20 grams of pine nuts on top of the basil and chop them together until a coarse, paste-like mixture forms, evenly blending the nuts with the basil.
- Create Garlic Paste: Smash two cloves of garlic and sprinkle 1/2 teaspoon of coarse salt over them. Use the back of your knife to crush the garlic and salt together into a smooth paste to infuse the mixture with flavor.
- Mix Ingredients: In a medium mixing bowl, combine the basil and pine nut mixture with the garlic paste and 75 grams of grated Parmesan cheese. Stir well to combine all ingredients evenly.
- Add Olive Oil: Gradually pour in 50 milliliters of extra-virgin olive oil while stirring continuously until a thick, smooth pesto paste forms with a balanced creamy consistency.
- Store Properly: Transfer the pesto to an airtight container. Before sealing, pour a thin layer of olive oil on top to preserve freshness and prevent oxidation. Store in the refrigerator until ready to use.
Notes
- Use fresh, high-quality basil for the best flavor and aroma.
- You can toast pine nuts lightly to enhance their nuttiness before chopping if desired.
- Adjust olive oil quantity slightly to achieve your preferred pesto consistency.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper taste.
- Store pesto refrigerated and use within one week for optimal freshness.
- Freeze pesto in small portions with a layer of oil on top for longer storage.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Italian
Keywords: Pesto Alla Genovese, Basil Pesto, Italian Sauce, Fresh Basil Sauce, Pine Nut Pesto, Parmesan Pesto, No-Cook Sauce
