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Authentic Basil Pesto
For a pesto genovese authentic, the basil I recommend you use is the basil genovese DOP. This basil is typical of Liguria, particularly the areas of Genoa and Albenga, and is distinguished by its intense, fresh aroma and large, fleshy, bright green leaves. It is ideal for a pesto with an unmistakable flavour, thanks to its fragrance and delicate taste.
History
Pesto alla Genovese is a symbol of Ligurian culinary tradition, a dish rooted in centuries of history. The original recipe is said to date back to the 16th century, when 'pesto' (from the Genoese verb 'pestâ', meaning to pound) was prepared with the help of a marble mortar and a wooden pestle, a job that required patience and care.
Initially, pesto was made with garlic, cheese, olive oil and local herbs, but it was the introduction of basil that gave it its distinctive touch. The perfect combination of fresh basil, pine nuts, extra virgin olive oil, garlic and local cheeses, such as Parmesan and pecorino, has made pesto a dish loved the world over. Its popularity has grown exponentially over the years to be recognised worldwide as one of the most iconic Italian condiments
15 minutes
Easy
Uncooked
None
Ingredients
- 200 g Genovese basil DOP leaves
- 1 large garlic clove
- 40+10 g pine nuts
- 80 g grated Parmesan cheese
- 20 g of grated Sardinian Pecorino cheese
- 150 ml Ligurian extra virgin olive oil
- A pinch of coarse salt
Procedure
- Gently wash the basil and dry it with a cloth, removing the tougher branches.
- Pound the garlic with a pinch of salt in a mortar until it is reduced to a cream.
- Add the 30 g of pine nuts and continue to pound.
- Add the basil a little at a time, crushing with circular movements to release the essential oils.
- Add the oil slowly, continuing to process the mixture until a homogeneous sauce is obtained.
Step 1
Add salt and garlic and pound gently.
Step 2
Insert 30 g pine nuts.
Step 3
Then add the washed basil and gently crush.
Step 4
Add the whole pine nuts, season with salt and add the oil, stirring carefully.
If you prefer to use the minipimer to grind the ingredients, follow the same steps. To preserve the vibrant colour of the basil, I recommend cooling the blender blades in the refrigerator and adding an ice cube during preparation. This will help maintain the bright green colour of the sauce.
When to consume it
Basil in Albenga is fresh, and at its highest quality May to Septemberwhen the mild, sunny climate of Liguria favours the growth of fragrant, tender leaves.
However, thanks to greenhouse cultivation, fresh basil can be found almost all year round, although spring and summer basil has a more intense and authentic aroma. 🌿
Food Pairing
Before the trofie with pesto, you can serve some Ligurian scones with stracchino cheese or of the marinated anchoviestypical of Liguria.
Followed by a fragrant Pascqualina Cake
Wine Pairing
Vermentino or the Albenga Pigato
Pesto alla Genovese is traditionally used to season pasta, giving a unique flavour to trofie, trenette or linguine. However, it can also be used in small quantities to enrich a tomato salad, giving it an aromatic touch, or spread on a bruschetta with diced ripe tomatoes and homemade bread for a simple but tasty appetiser. And its possibilities don't end there! Pesto can be used in a thousand other creative ways in the kitchen... some even use basil to make ice cream! Find out here...
Enjoy your meal!
