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
Scale
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
