Pesto alla Genovese (traditional basil pesto recipe)
This is a traditional pesto alla Genovese recipe that will give you a true taste of Liguria! Made in a mortar and pestle, with fresh basil, garlic, pine nuts, parmesan and pecorino cheese, and good quality olive oil. If you’re looking for an authentic pesto recipe, then look no further.
I learned the hard way (i.e. by getting dragged on social media) that calling anything pesto other than true pesto genovese can divide opinion. So I will start this post by explaining that I’m calling this pesto alla genovese – in the style of – simply because I don’t have access to Ligurian basil DOP, European pine nuts, or extra virgin olive oil from the region. You may consider this a matter of semantics, but I think it is worth calling out that difference.
The official pesto genovese recipe comes from the Consortium for Pesto Genovese – or Consorzio del Pesto Genovese – and that’s the one I followed – to a T.
The main ingredient you’ll need for making this is patience – slowly grinding the basil in a circular motion (not pounding, please!), to release its perfume and natural oils that help to bind this iconic sauce.
Origins of pesto genovese
Pesto hails from the Ligurian city of Genoa, with the name deriving from the Italian verb pestare, which means to pound or crush, referring to the traditional method of preparation, using a mortar and pestle.
You can trace the origins of pesto back to Ancient Rome, with a spread called moretum that was made in a mortar and pestle, combining garlic, hard cheese, herbs and olive oil. Later in Medieval times, Ligurians made agliata, a strong paste made with a mixture of garlic, walnuts and breadcrumbs bound together with olive oil.
It wasn’t until the 18th century when trade routes introduced the Ligurian region to basil that pesto genovese became prominent in Ligurian cuisine, with the first modern recipe documented in the 1850s by gastronomist Giovanni Battista Ratto in his book La Cuciniera Genovese.
Then came the more global popularity, dating back to the 80s/90s, pesto became a staple sauce and condiment that became widely available as shelf-stable jarred sauces – none of which taste even remotely as good as the real deal!
In 2005 the Consortium of Pesto Genovese formally created the official recipe for pesto genovese, outlining a number of protected designations to safeguard the traditional preparation:
- Coarse salt
- Basilico Genovese DOP (young Genovese basil)
- Extra virgin olive oil (preferably from the Ligurian Riviera)
- Parmigiano Reggiano DOP (or Grana Padano variant)
- Pecorino Sardo or Fiore Sardo
- Italian pine nuts
- Garlic (specifically mild local varieties like Vessalico)
What’s the difference between basil pesto and pesto genovese?
In my view, this really just comes down to the ingredients and method of preparation. Purists will refuse to accept anything that’s not the official pesto genovese as pesto, however I sit in the other camp; I believe pesto genovese follows the traditional ingredients and method of preparation, and basil pesto is a variation of that – whether you add additions like lemon, or make it in a blender.
Let’s not forget the name pesto derives from the Italian verb pestare, so if the sauce is ground/crushed, then it’s pesto, right?
Why you’ll love this authentic recipe
- only a handful of ingredients – made with basil, pine nuts, garlic, parmesan and pecorino cheese, salt and olive oil, you don’t need much to make this delicious sauce.
- authentic recipe – following the (rather strict) guidelines from the Consortium for Pesto Genovese!
- keeps well in the fridge – enjoy pesto for the rest of the week! And follow my tips below for keeping it super green and vibrant.
- versatile sauce – use it as a pasta sauce, spread it across toasted sourdough, use it as a pizza topping or mix it into salad dressings! This is a versatile sauce, a true workhorse!
Ingredients you’ll need to make this recipe
This recipe follows the authentic pesto genovese that only contains 7 ingredients. While I don’t have access to Ligurian basil or pine nuts, you can easily recreate this recipe with the following:
- basil – preferably young leaves which are smaller and sweeter.
- garlic – and not too much! Just enough to add a wonderful perfume of garlic, lingering in the background, not overpowering the overall flavour.
- pine nuts – adds a nutty flavour profile and creamy texture.
- cheese – a blend of parmigiano reggiano and pecorino sardo.
- olive oil – good quality olive oil is a must, though I prefer to use something that’s not too strong on a palate so as not to overpower the basil.
- salt – I like to use a good, flakey sea salt for this sauce.
How to make this authentic basil pesto (step by step)
1. Form a garlic paste
In a pestle and mortar, add a pinch of salt and the garlic clove. Pound and grind until this forms a paste.
2. Add the pine nuts
Add the pine nuts and again, pound and grind until you have a paste.
3. Introduce the fresh basil
Next, start adding the basil leaves in – a handful at a time, not all at once – and in a grinding motion, not pounding, slowly break the basil leaves down. Keep adding basil and grinding in this way until you have used all of it.
4. Incorporate the cheeses
Add the Parmigiano and incorporate, followed by the Pecorino.
5. Finish with olive oil
Add the olive oil in a few batches, incorporating after each addition.
How do you keep pesto bright green?
There are a couple of little tricks you can do to keep your pesto vibrant and green!
- soak the basil in iced water first – this is a step I never miss when making pesto. By soaking the basil leaves in iced water for 5-10 minutes, you’ll not only clean the leaves, but it’ll help to prevent oxidation and discolouration later on. The extreme cold helps to slow down the chemical reaction that causes browning.
- use cold olive oil – if you really want to go an extra step you can chill your olive oil, too – though I don’t often bother to do this as I find icing the basil leaves highly effective!
- store with a layer of olive oil – this helps to prevent browning in the fridge, as the layer of oil prevents oxidation.
Why should pesto not be heated?
Heat exposure will cause the basil to brown and discolour, and while that won’t impact the flavour of this, it doesn’t look as appealing on the plate. But fear not, I have a fantastic tip for you when you want to serve your pesto with pasta.
Add the basil pesto to a metal mixing bowl, then add your al dente pasta with a small splash of cooking water. Mix vigorously in the metal bowl and you’ll find the residual heat from the pasta is enough to emulsify the sauce, but gentle enough that it won’t immediately cause discolouration.
Traditional pasta pairings to serve with pesto
Traditionally pesto genovese can be served with trofie, corzetti (a flat circular pasta made with a special stamp) or trenette – the latter being very similar to linguine. In Liguria you’ll more often than not find pesto genovese served with pasta, potatoes and green beans.
Pesto alla Genovese
Ingredients
- 50 g basil leaves small and young if possible
- Pinch of coarse sea salt
- 2 garlic cloves or “1 for every 30 leaves of basil”
- 1 tbsp pine nuts
- 6 tbsp grated Parmigiano reggiano
- 2 tbsp grated pecorino sardo
- 1/2 cup extra virgin olive oil – not too strong in flavour
Instructions
- In a pestle and mortar, add a pinch of salt and the garlic clove. Pound and grind until this forms a paste.
- Add the pine nuts and again, pound and grind until you have a paste.
- Next, start adding the basil leaves in – a handful at a time, not all at once – and in a grinding motion, not pounding, slowly break the basil leaves down. Keep adding basil and grinding in this way until you have used all of it.
- Add the Parmigiano and incorporate, followed by the Pecorino.
- Add the olive oil in a few batches, incorporating after each addition.
