📝 About This Recipe
Hailing from the sun-drenched coast of Liguria, Italy, this vibrant Pesto Genovese is a masterpiece of fresh basil, buttery pine nuts, and sharp Pecorino. By omitting added sugars and focusing on high-quality cold-pressed olive oil, we let the herbaceous brightness and nutty depth shine in their purest form. It’s a versatile, emerald-green sauce that captures the essence of an Italian summer in every spoonful.
🥗 Ingredients
The Greens
- 2 cups Fresh Genovese Basil leaves (tightly packed, washed and thoroughly dried)
The Nuts & Aromatics
- 1/3 cup Pine nuts (lightly toasted and cooled)
- 2 medium Garlic cloves (peeled, with the bitter inner germ removed)
The Cheeses
- 1/2 cup Parmigiano-Reggiano (freshly grated, aged 24 months)
- 2 tablespoons Pecorino Fiore Sardo (freshly grated)
The Liquids & Seasoning
- 1/2 cup Extra virgin olive oil (high quality, cold-pressed)
- 1/2 teaspoon Coarse sea salt (plus more to taste)
- 1/8 teaspoon Freshly cracked black pepper (optional)
- 1/2 teaspoon Lemon zest (optional for added brightness)
👨🍳 Instructions
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1
Place your food processor bowl and blade (or a marble mortar) in the refrigerator for 10 minutes before starting; keeping the equipment cool prevents the basil from oxidizing and turning brown.
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2
Carefully wash the basil leaves in cold water and pat them completely dry with a clean kitchen towel or paper towels. Any residual water will result in a watery pesto.
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3
If using a mortar and pestle, begin by crushing the garlic cloves with the sea salt until they reach a smooth, creamy paste consistency.
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4
Add the toasted pine nuts to the garlic and crush them with a circular motion until they are broken down and integrated into the paste.
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5
Add a handful of basil leaves at a time. Use a grinding motion against the sides of the mortar rather than a pounding motion to release the essential oils without bruising the leaves.
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6
Once the basil is reduced to a bright green pulp, stir in the grated Parmigiano-Reggiano and Pecorino cheeses using a wooden spoon.
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7
Slowly drizzle in the extra virgin olive oil while stirring continuously until the sauce is emulsified and reaches a rich, velvet-like texture.
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8
If using a food processor, place the garlic, salt, and pine nuts in the bowl and pulse 5-6 times until finely minced but not pureed.
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9
Add the basil leaves and pulse in very short bursts—just enough to chop the leaves. Do not over-process, or the heat from the blades will cook the basil.
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10
Transfer the mixture to a glass bowl and fold in the grated cheeses by hand to maintain a rustic, artisanal texture.
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11
Gradually whisk in the olive oil by hand until the pesto is fully combined and glossy.
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12
Taste the pesto and adjust the seasoning with a touch more salt or pepper if necessary, keeping in mind the saltiness of the cheeses.
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13
If the pesto is too thick for your application, stir in a teaspoon of room-temperature water or a little more oil to reach your desired consistency.
💡 Chef's Tips
Always use the freshest basil possible; if the leaves are wilted or dark, the flavor will be bitter. To prevent browning during storage, ensure a thin layer of olive oil completely covers the surface of the pesto in the jar. Never heat the pesto directly in a pan over high heat; the heat destroys the delicate aroma and causes the cheese to clump. For a budget-friendly substitution, walnuts can replace pine nuts, though the flavor will be slightly earthier. If the garlic is very strong, blanch the cloves in boiling water for 30 seconds before using to mellow their bite.
🍽️ Serving Suggestions
Toss with al dente Trofie or Trenette pasta and a splash of starchy pasta water for a classic Ligurian meal. Spoon over grilled chicken breast or roasted sea bass for a fresh, keto-friendly Mediterranean finish. Use as a vibrant spread on sugar-free sourdough toast topped with sliced heirloom tomatoes and flaky salt. Stir a dollop into a bowl of vegetable minestrone soup just before serving to add incredible depth. Pair with a crisp, dry Vermentino or Sauvignon Blanc to complement the herbal and nutty notes.