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Sauces

Pesto Genovese

TIME

25 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

290 kcal

CARBS

3 g

PROTEIN

8 g

FAT

28 g

Z Pesto Genovese

About this recipe

Pesto Genovese is the classic basil sauce of Liguria. Its modern form was documented in Genoa in 1865; older Roman herb-and-cheese sauces are considered possible antecedents, not a proven direct origin.

WHY YOU’LL LOVE IT

Fresh basil gives this sauce its fragrant, vibrant flavor. Pine nuts and two aged cheeses add richness and savory depth. It’s delicious with trofie, trenette, gnocchi, or vegetables.

Ingredients

  • 2½ oz fresh basil leaves (70 g; Genovese basil if available), washed and thoroughly dried
  • ¼ cup + 1 tbsp extra-virgin olive oil (2½ fl oz / 75 ml; about 70 g)
  • 1¾ oz finely grated Parmigiano Reggiano (50 g)
  • 1 oz finely grated aged Sardinian pecorino (30 g)
  • ¼ cup pine nuts (1 oz / 30 g)
  • 2 garlic cloves (about 6 g)
  • ½ tsp coarse salt (about 3 g)

Preparation

  1. Make sure the basil leaves are completely dry. Add the garlic and coarse salt to a large mortar and crush them into a paste.
  2. Add the pine nuts and crush until blended with the garlic.
  3. Add the basil a handful at a time, gently turning and pressing the pestle against the mortar until the leaves break down.
  4. Mix in the Parmigiano Reggiano and pecorino.
  5. Slowly pour in the olive oil, stirring until the pesto is creamy. Toss with hot pasta, loosening it with a little pasta cooking water if needed.

Tips

Dry the basil completely to help keep the pesto bright.
Use a gentle grinding motion instead of pounding the leaves hard.
Refrigerate leftovers under a thin layer of olive oil and use within a few days.

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