Pesto Genovese is a traditional sauce from the Liguria region of Italy, which is made from a combination of fresh basil, garlic, pine nuts, Parmesan cheese, and extra-virgin olive oil. The ingredients are typically ground together in a mortar and pestle, which is where the sauce gets its name (“pesto” means “pounded” in Italian).
The sauce is typically used as a condiment for pasta, and it is particularly popular with the Ligurian pasta called trofie, but it can also be used as a spread or a dip, or even as an ingredient in other dishes. Pesto can also be made with different ingredients such as arugula, spinach or beet greens but the traditional one is basil, this variation is called Pesto alla genovese which is particularly famous.
Pesto Genovese
Ingredients
- 2 cups fresh basil leaves packed
- 1/2 cup freshly grated Pecorino Romano cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup pine nuts
- 3 garlic cloves
- Salt and pepper to taste
- 1/2 cup extra-virgin olive oil
Instructions
- In a food processor, combine the basil, Pecorino Romano, Parmesan, pine nuts, garlic, salt, and pepper. Pulse until coarsely chopped.
- Slowly stream in the olive oil while the food processor is running, until the mixture becomes a smooth paste. If the mixture is too thick, you can add a bit more olive oil to achieve the desired consistency.
- Taste and adjust seasoning as needed.
- Use immediately or transfer to an airtight container and store in the refrigerator for up to 3 days.
- Pesto Genovese is typically served with pasta, but it can also be used as a spread for sandwiches or as a sauce for chicken or fish.
