📝 About This Recipe
Transport your senses to the sun-drenched coast of Liguria with this vibrant, aromatic Pesto alla Genovese. This uncooked 'cold' sauce is a masterclass in balance, combining the peppery sweetness of fresh Genovese basil with the rich, buttery crunch of Mediterranean pine nuts and savory aged cheeses. It is an ancient Italian treasure that transforms humble ingredients into a luxurious, velvet-textured spread that tastes of pure summer.
🥗 Ingredients
The Green Base
- 4 cups Fresh Basil Leaves (tightly packed, preferably small-leaf Genovese variety)
- 1 bowl Ice Water (for shocking the basil to preserve color)
The Texture and Body
- 1/4 cup Italian Pine Nuts (high quality, lightly toasted if desired)
- 2 pieces Garlic Cloves (medium sized, germ removed for a milder flavor)
- 1/2 teaspoon Coarse Sea Salt (acts as an abrasive for grinding)
The Cheeses and Oil
- 1/2 cup Parmigiano-Reggiano (freshly grated, aged at least 24 months)
- 2 tablespoons Pecorino Fiore Sardo (freshly grated, adds a subtle smoky depth)
- 1/2 cup Extra Virgin Olive Oil (ligurian or mild, buttery intensity)
👨🍳 Instructions
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1
Gently wash the basil leaves in cold water and pat them completely dry with a clean kitchen towel. Any residual moisture will make the pesto watery.
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2
If using a mortar and pestle (the traditional method), place the garlic cloves and a pinch of sea salt into the bowl. Crush until a smooth, translucent paste forms.
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3
Add the pine nuts to the mortar and grind them into the garlic paste until they are broken down and the mixture looks creamy.
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4
Add the basil leaves a handful at a time. Use a gentle circular motion with the pestle to bruise the leaves against the sides of the mortar rather than pounding them; this releases the essential oils without oxidizing the leaves.
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5
Continue adding basil until all leaves are incorporated and the mixture is a bright, coarse green paste.
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6
Stir in the freshly grated Parmigiano-Reggiano and Pecorino Fiore Sardo using a wooden spoon, ensuring the cheese is evenly distributed.
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7
Slowly drizzle in the extra virgin olive oil while stirring constantly. The mixture should emulsify into a thick, glossy spread.
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8
If using a food processor for speed: Pulse the garlic, nuts, and salt first. Add basil and pulse in short bursts to avoid heating the blades, which can turn the basil brown.
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9
Stream in the oil while pulsing briefly, then fold in the cheeses by hand at the very end to maintain texture.
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10
Taste and adjust seasoning. The cheese provides significant salt, so add more sea salt only if necessary.
💡 Chef's Tips
Always use the freshest basil possible; if the leaves are wilted, the flavor will be muted. Avoid over-processing the mixture in a blender, as heat from the motor will oxidize the basil and turn it a dull olive color. For the most authentic flavor, use a mix of Parmigiano and Pecorino; the Pecorino adds a sharp, salty tang that balances the rich oil. If your garlic has a green sprout in the center, remove it—this 'germ' is what causes bitterness and indigestion. To store, place in a jar and cover the surface with a thin layer of olive oil to create an airtight seal, preventing browning.
🍽️ Serving Suggestions
Slather onto warm, toasted ciabatta slices for a classic Italian crostini. Serve as a dip alongside a platter of fresh mozzarella di bufala and heirloom tomatoes. Swirl into a bowl of Minestrone soup just before serving for a burst of herbal freshness. Pair with a crisp, chilled Vermentino or Pigato wine from the Liguria region. Use as a gourmet spread for a Prosciutto di Parma and arugula sandwich.