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Authentic Pesto Genovese Recipe
Genoa, Italy
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Carefully chosen ingredients and some manual labor are all you need for a perfect pesto Genovese, a fragrant, rich sauce that originates from the city of Genoa in the Italian region of Liguria. With no cooking involved, the only tool required for the preparation of pesto Genovese is a traditional marble mortar with a wooden pestle. The pesto Genovese is made from only seven ingredients — the garlic and some salt are crushed first, next come the pine nuts, followed by basil leaves and two kinds of Italian cheeses — Parmigiano Reggiano and Pecorino. The preparation is finished by gradually adding some olive oil which binds the paste together. The pesto is most commonly served with pasta, especially trofie or trenette: the first ones are twisted pasta rolls, and the other ones are long pasta stripes similar to linguini. Italian chefs use a trick of adding a little bit of starchy water the pasta was cooked in into the pesto Genovese as this makes the pesto ... Read more
Serve With
Cooking tips
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basil
Only fresh, small-leaved basil is appropriate for pesto Genovese. The authentic recipe requires using the original Genoan basil, but if it is unavailable, buy the freshest basil you can find, preferably from a farmer's market, or grow it yourself. The leaves need to be washed shortly in cold water and dried thoroughly before the preparation of pesto. -
olive oil
Extra virgin olive oil provides creaminess and should be added drop by drop until a thick paste consistency is reached. The best choice of olive oil is from the region of Liguria since its mild taste does not dominate over the other ingredients. Some manufacturers and even chefs add a little bit of butter or margarine to the pesto, following the older versions of the recipe. This gives more body to ... Read more -
cheeses
Italian Pecorino and Parmigiano Reggiano cheeses, both with a DOP certificate, are essential for a real pesto Genovese, although Parmigiano Reggiano can be substituted with Grana Padano. As for Pecorino, there are two options — Pecorino Fiore Sardo, or a slightly saltier and more available Pecorino Romano. Other variations include goat cheese and ricotta. -
pine nuts
Probably the most expensive ingredients, pine nuts are actually seeds from a pine cone. The authentic recipe suggests using only the ones foraged in the Mediterranean, and they can be lightly toasted to accentuate the flavor. Alternatively, walnuts and other nuts, such as almonds and cashews, can also be used. -
technique
As a traditional specialty, pesto needs to be prepared in a traditional way — using an old-fashioned marble mortar and a wooden pestle, and there is a good reason for it. Food processors and blenders will warm up the ingredients, and the metal blades may cause the basil to oxidize, which changes the final flavor. -
preserving
Pesto Genovese should never be pasteurized since exposing the ingredients to high temperatures may alter their flavor. Although it is best served fresh, pesto keeps well in the refrigerator, and it should be stored in air-tight glass containers.
Authentic Pesto Genovese
PREP 7min
READY IN 7min
This is the official recipe for pesto Genovese which was published by Consorzio del Pesto Genovese. This organization is in charge of preserving the tradition of the authentic pesto Genovese, which can only be made from top-notch Italian ingredients, such as Genoese basil, extra-virgin olive oil from the Ligurian Riviera, and Parmigiano Reggiano and Pecorino cheeses with a DOP certificate.
Ingredients
Authentic Pesto Genovese
50g (1.75 oz) Genoese basil, small leaves
1/2 cup (120 ml) extra-virgin olive oil
6 tbsp grated Parmigiano Reggiano (or Grana Padano) cheese
2 tbsp grated Pecorino cheese
2 cloves garlic
1 tbsp pine nuts (or, walnuts)
a pinch of coarse salt
Preparation
1
Authentic Pesto Genovese
Step 1/4
First, prepare a mortar and a pestle. Wash the basil in cold water and let it dry on a kitchen cloth. Meanwhile, take the skin off the garlic.
Step 2/4
Using a pestle, crush the garlic and a pinch of salt into a smooth paste. Now, add the pine nuts and crush again. The paste should be smooth before moving on to the next step.
Step 3/4
Gradually add the basil leaves. Rather than crushing them, use gentle rotating moves against the sides of the mortar until they form a purée and start releasing scent.
Step 4/4
Now, add the cheeses to the mixture. Pour in the olive oil, drop by drop, so the pesto is compact but not runny, and mix again. Serve immediately with some pasta, fish or meat.
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