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Pesto Genovese

Pasta al Pesto Genovese is a classic dish from Genoa, located in the Liguria region of Italy. This vibrant, green sauce is made from fresh basil, pine nuts, garlic, Parmesan, Pecorino cheese, and high-quality extra virgin olive oil, creating a deliciously aromatic sauce that beautifully coats the pasta. Traditionally, the sauce is made using a mortar and pestle to blend the ingredients gently, preserving the delicate flavors of the basil. The word "pesto" comes from the Italian verb "pestare," meaning to crush or pound, referring to the original method of preparation. Pesto Genovese is loved for its fresh, herbaceous flavor and is a true celebration of simple, quality ingredients, reflecting the coastal region of Liguria.

Pesto Genovese
Ingredients

  • Pasta (Linguine or Trofie): 400 grams (14 ounces)

  • Fresh Basil Leaves: 100 grams (3.5 ounces)

  • Pine Nuts: 40 grams (1/4 cup)

  • Garlic: 2 cloves

  • Parmesan Cheese: 60 grams (2 ounces), freshly grated

  • Pecorino Cheese: 30 grams (1 ounce), freshly grated

  • Extra Virgin Olive Oil: 120 ml (1/2 cup)

  • Salt: To taste

  • Black Pepper: To taste

Step by Step Recipe

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Reserve about 1/2 cup of pasta water before draining.

  2. Prepare the Pesto Sauce: While the pasta is cooking, make the pesto. In a food processor or a mortar and pestle, combine the fresh basil leaves, pine nuts, garlic, a pinch of salt, and half of the olive oil. Pulse or grind until a coarse paste forms.

  3. Add the Cheese and Oil: Add the freshly grated Parmesan and Pecorino cheese to the mixture and continue to blend or grind. Gradually add the remaining olive oil, blending until the pesto is smooth and creamy. Taste and adjust seasoning with salt and black pepper if needed.

  4. Combine Pasta and Pesto: Transfer the cooked pasta back to the pot or a large bowl. Add the pesto sauce and toss well to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water, a tablespoon at a time, to achieve the desired consistency.

  5. Serve Immediately: Divide the pasta among serving plates. Finish with a sprinkle of freshly grated Parmesan cheese and a drizzle of extra virgin olive oil for added richness. Serve right away to enjoy the fresh, aromatic flavors.


Wine Pairing

For a fresh and aromatic dish like Pasta al Pesto Genovese, a crisp white wine is the perfect companion. A Vermentino from Liguria, with its citrus notes and lively acidity, pairs wonderfully with the bright flavors of the basil and the richness of the cheese. Another excellent choice is a Pinot Grigio or a Sauvignon Blanc, which will complement the herbal notes and balance the richness of the olive oil and pine nuts.

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