📝 About This Recipe
Hailing from the sun-drenched hills of Liguria, Italy, this Pesto alla Genovese is a vibrant celebration of fresh basil and nutrient-dense pine nuts. This recipe honors the traditional 'mortar and pestle' texture, resulting in a sauce that is velvety, herbaceous, and incredibly aromatic. It is the gold standard of plant-based nut proteins, offering a rich, buttery depth that elevates any simple pasta into a gourmet masterpiece.
🥗 Ingredients
The Nut Base
- 1/3 cup Italian Pine Nuts (Pinoli) (high quality, lightly toasted)
The Greenery
- 4 cups Fresh Genovese Basil Leaves (packed tightly, washed and thoroughly dried)
- 1/2 teaspoon Flaky Sea Salt (helps break down the basil fibers)
Aromatics and Fats
- 2 pieces Garlic Cloves (medium sized, germ removed for a milder flavor)
- 1/2 cup Extra Virgin Olive Oil (cold-pressed, preferably Ligurian or mild)
The Cheese Component
- 2/3 cup Parmigiano-Reggiano (freshly grated, aged 24 months)
- 3 tablespoons Pecorino Fiore Sardo (freshly grated, adds a subtle smoky tang)
Optional Finish
- 1/4 teaspoon Lemon Zest (optional, for a modern brightness)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by lightly toasting the pine nuts in a dry skillet over medium-low heat for 3-5 minutes. Shake the pan constantly until they are fragrant and pale golden; do not let them brown too much or they will become bitter.
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2
Remove the pine nuts from the heat immediately and transfer them to a cool plate to stop the cooking process.
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3
Prepare the basil by picking the leaves from the stems. Wash them gently in cold water and dry them completely using a salad spinner or by blotting between paper towels. Moisture is the enemy of a good pesto emulsion.
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4
In a large marble mortar, place the garlic cloves and a pinch of the sea salt. Using the pestle, grind the garlic against the sides until it becomes a smooth, translucent paste.
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5
Add the toasted pine nuts to the mortar. Crush them into the garlic paste until the mixture is creamy and uniform.
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6
Add the basil leaves a handful at a time, along with the remaining sea salt. Use a circular grinding motion rather than a pounding motion to bruise the leaves and release their essential oils without oxidizing them.
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7
Continue adding basil until all leaves are incorporated and the mixture has turned into a bright green, slightly chunky paste.
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8
Stir in the freshly grated Parmigiano-Reggiano and Pecorino Fiore Sardo using a wooden spoon or the pestle. The cheese should bind the paste together.
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9
Slowly drizzle in the extra virgin olive oil while stirring constantly. The goal is to create a thick, glossy emulsion that holds its shape.
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10
If using a food processor instead of a mortar: pulse the garlic and nuts first, then add basil and salt, pulsing briefly. Add cheese, then stream in oil while pulsing. Do not over-process, or the heat from the blades will turn the basil brown.
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11
Taste the pesto. Adjust the salt if necessary, though the cheese usually provides enough salinity.
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12
If the pesto is too thick, especially when serving with pasta, whisk in a tablespoon of warm pasta cooking water just before tossing.
💡 Chef's Tips
Always use the freshest basil possible; if the leaves are wilted, the pesto will lack that signature punch. To prevent oxidation and keep the pesto bright green, ensure your olive oil creates a thin seal over the top of the sauce if storing. Never heat the pesto directly in a pan; the heat will cook the basil and dull the flavor. Always toss it with warm pasta off the heat. If you find raw garlic too sharp, blanch the garlic cloves in boiling water for 1 minute before crushing. For a vegan version, substitute the cheeses with 3 tablespoons of nutritional yeast and a extra pinch of salt.
🍽️ Serving Suggestions
Serve tossed with Trofie or Trenette pasta, traditionally accompanied by boiled potatoes and green beans. Spread generously over toasted sourdough crostini topped with heirloom tomato slices. Use as a decadent garnish for a bowl of Minestrone or tomato soup. Pair with a crisp, chilled Vermentino or Pigato wine from the Liguria region. Drizzle over fresh buffalo mozzarella and sliced peaches for a summer salad twist.