Pesto Alla Genovese (Classic Italian Basil Pesto)
Craving an authentic taste of Italy? This Pesto Alla Genovese recipe will transport your taste buds to the Ligurian coast. Make a vibrant, homemade pesto with just a few simple ingredients, just like an Italian nonna.
Pesto alla Genovese (or Genoese pesto) is a staple in Italian cuisine. And with good reason. This classic basil pesto is delicious tossed with pasta, used as a sauce for pesto tomato salad, spread onto bruschetta, or enjoyed as a dip.
The key to an authentic and delicious pesto Genovese lies in the quality of its ingredients as well as the method of patiently pounding the ingredients together.
This easy pesto Genovese recipe works well for small batches of pesto. And, using a mortar and pestle to pound your green pesto arguably delivers the best pesto every time. But, if you’re short on time and have a lot of basil to process, you can try this large batch basil pesto recipe using a food processor.
Why I love pesto Genoese
- A bite of homemade Genovese pesto instantly takes me back to my favourite Italian trip – five weeks of eating my way through Italian cuisine, learning from local cooks as I travel – and it’s the closest you’ll feel to Italy without leaving your kitchen.
- This traditional recipe uses fresh and simple ingredients like basil, pine nuts, extra virgin olive oil, and freshly grated Parmigiano Reggiano cheese. But it’s flexible enough to deliver a vibrant pesto while substituting with local ingredients.
- It’s super easy to make small batches of basil pesto in a mortar and pestle (the traditional way), allowing you to always have fresh pesto on hand.
What is pesto alla genovese?
Pesto Alla Genovese (Genoese pesto) is the original Italian pesto from Genoa, the capital of Liguria, Italy. It is a gorgeous green condiment made from a few good quality, fresh ingredients, Italian-style.
Traditional pesto recipes contain crushed garlic, European pine nuts, coarse sea salt, basil leaves, and hard cheese like Parmigiano Reggiano (parmesan cheese) or Pecorino Sardo (Fiore Sardo), all blended with mild Ligurian olive oil.
The name pesto means ‘to pound’ or ‘to crush’. It refers to the ingredients that are traditionally “crushed” or ground in a marble mortar through the circular motion of a wooden pestle.
Genovese pesto is commonly used as a pasta sauce for trofie pasta, mixed with some of the starchy pasta water to create a creamy and flavorful dish. And, in Liguria, boiled little potatoes, green beans, and halved cherry tomatoes are often tossed into pasta al pesto at the last minute. It is also delicious on pizza, as a dip for bread, or as a topping for grilled meats or vegetables.
Ingredients and substitutes
This classic pesto alla Genovese is a simple yet flavourful sauce that requires just a few key ingredients.
- Garlic: Use half a small clove of fresh garlic, peeled. If you don’t have fresh garlic, you can use a pinch of garlic powder.
- Sea salt: Just a tiny pinch of coarse sea salt is needed to enhance the flavours of the pesto. The coarse salt also helps to grind the garlic into a paste. But you can use kosher salt if this is what you have.
- Basil: Genovese basil (or sweet basil) is the star ingredient of this pesto. Make sure to use fresh, fragrant basil leaves for the best flavour.
- Pine nuts: Traditional pesto alla Genovese calls for pine nuts, but they can be quite expensive. You can substitute pine nuts in pesto with other nuts like walnuts, cashews or almonds.
- Freshly grated parmesan cheese: I use finely grated Parmigiano Reggiano cheese for its savoury, nutty flavour. You can also use other Italian hard cheeses like Pecorino Sardo or Pecorino Romano if you prefer, as long as it is freshly grated. You can even opt for a parmigiano reggiano and pecorino cheese mix!
- Olive oil: A mild-tasting extra virgin olive oil works best for making pesto. But, if you prefer a stronger flavour, you can use peppery olive oil too. You can also substitute olive oil with a neutral oil like sunflower or avocado oil.
How to make pesto without a food processor
Step 1: Bash a small garlic clove with a small pinch of coarse sea salt in a mortar with the pestle until the garlic resembles a smooth paste.
Step 2: Tear in the fresh basil leaves in stages, crushing and pounding the leaves to make room for the next few. Pound until you have a fairly fine, bright green paste.
Step 3: Add the lightly toasted pine nuts and pound until there are no large chunks of pine nuts visible.
Step 4: Add the freshly grated Parmigiano Reggiano cheese and pound again until you have a light green and creamy, thick paste.
Step 5: Slowly drizzle in the olive oil, stirring as you go, until well incorporated.
Step 6: Let the Genovese pesto sit for a few minutes for the flavours to come together, then taste and adjust with more grated cheese, salt, or olive oil for the perfect flavour and consistency.
You can use your homemade pesto sauce straight away or transfer it to an airtight container or mason jar, drizzle with a thin layer of olive oil, and refrigerate until you’re ready to use it.
Serving suggestions
Pesto pasta: Toss pesto alla Genovese with freshly cooked and drained al dente pasta. Add a splash of pasta cooking water to loosen the sauce. The heat from the pasta slightly melts the cheese and creates a creamy texture, while the fresh basil and nutty flavours of the pine nuts and Parmigiano Reggiano add a burst of flavour to the dish.
Pesto salad: Make an easy salad dressing by mixing pesto with more olive oil and some balsamic vinegar. My go-to salad for an impromptu dinner party is a pesto Caprese salad made with sliced cherry tomatoes, mozzarella balls, and fresh pesto.
Pesto pizza: Instead of topping your pizza Margherita with fresh basil leaves, drizzle it with fresh pesto instead!
Burrata pesto dip: Another firm favourite to serve unexpected guests is to pour the traditional basil pesto over a burrata ball and roughly mash it together with a fork. Serve with bruschetta to scoop up the fresh mozzarella and pesto dip.
Frequently asked questions
Pesto is a general term for a sauce made from crushed herbs, nuts, garlic, and olive oil. Pesto Genovese, or pesto alla Genovese, specifically refers to the traditional Genoese pesto made with basil, pine nuts, garlic, Parmesan cheese, and olive oil that originates from Genoa, Italy.
Genovese pesto is made with basil, pine nuts, garlic, Parmesan cheese, and olive oil, while Sicilian pesto, also known as pesto alla trapanese, uses almonds, tomatoes, Parmesan cheese, and olive oil. Sicilian pesto has a sweeter and nuttier taste compared to the herbal and garlicky flavour of Genovese pesto.
Pesto Rosso, also known as red pesto, is made with sun-dried tomatoes, basil, almonds, garlic, and olive oil, while pesto Genovese is made with basil, pine nuts, garlic, Parmesan cheese, and olive oil. Pesto Rosso has a tomato-based flavour, while pesto Genovese has a more herbal and garlicky taste.
Pesto alla Genovese is a versatile sauce used in a variety of dishes, such as pasta, sandwiches, salads, bruschetta, and as a topping for pizza. It can also be used as a marinade for meats, added to soups, or mixed into dips.
So, what are you waiting for? Make a delicious batch of authentic pesto today and you will never buy store-bought pesto again. It really is that much better!
Equipment
Ingredients
- ½ small garlic clove , peeled
- small pinch coarse sea salt , more to taste
- ½ packed cup fresh basil leaves
- 2 tablespoons pine nuts , lightly toasted
- ¼ heaping cup finely grated parmesan cheese (Parmigiano Reggiano)* , more to taste
- 3 tablespoons mild extra virgin olive oil , more to store
Instructions
- Bash the garlic clove with a small pinch of sea salt in a mortar with the pestle until the garlic resembles a smooth paste – I use about ⅛ teaspoon coarse salt.
- Tear in the basil leaves in stages, crushing and pounding the leaves to make room for the next few. Pound until you have a fairly fine, emerald green paste.
- Add the lightly toasted pine nuts and pound until there are no large chunks of pine nuts visible.
- Add the freshly grated parmesan cheese and pound again until you have a light green and creamy, thick paste.
- Slowly drizzle in the olive oil, stirring as you go, until well incorporated.
- Let the pesto sit for a few minutes for the flavours to come together, then taste and adjust with more parmesan, salt, or olive oil for the perfect flavour and consistency.
- Use the pesto sauce straight away or transfer it to an airtight container or mason jar, drizzle with a thin layer of olive oil and refrigerate until you’re ready to use it.
Notes
- Oil: A mild-tasting olive oil works best, a very peppery-tasting olive oil can sometimes be overwhelming. You can also opt for a neutral oil like sunflower or avocado oil.
- Nuts: While pine nuts are the traditional pesto choice, they are very expensive. Explore some alternatives for pine nuts in pesto if you don’t have any.
- Cheese: You can also use grated Pecorino Romano cheese. The most important is that it is freshly grated cheese.
This pesto alla Genovese recipe is my favourite way to make fresh pesto at home. If you love it as much as I do, please leave a comment. And, as always, any questions are welcome too.