Genovese Pesto recipe
Genoese pesto is one of the most iconic sauces from the Liguria region in northern Italy. Its creamy texture and intense flavor of basil, pine nuts, and cheese are achieved thanks to a raw emulsion with extra virgin olive oil, an essential ingredient that adds body, aroma, and authenticity.
Contenidos / Contents
Genoese pesto is a raw sauce, made without cooking or processing. Fresh basil is rich in natural antioxidants such as eugenol, and pine nuts contain monounsaturated fatty acids and essential minerals. Extra virgin olive oil adds vitamin E, healthy fats, and enhances the nutritional profile. All this without additives or preservatives.
For the sauce (6 servings of pasta):
Prepare the ingredients:
Gently wash the basil leaves and dry them carefully. Grate the cheeses if you haven’t already done so. Peel the garlic cloves.
Crush:
In a mortar or food processor, start by crushing the garlic with a pinch of salt. Add the pine nuts and continue crushing until you obtain a paste. Add the basil leaves little by little, working in circular motions (if using a mortar) or gentle pulses (if using a blender) to avoid heating the mixture.
Emulsify:
Add the grated cheeses and mix until combined. Finally, pour in the extra virgin olive oil in a thin stream while continuing to grind, until you obtain a thick, bright green sauce with a creamy texture. It should not be runny.
To preserve its color and freshness, add an extra tablespoon of EVOO on top before storing the pesto in an airtight jar. If you are going to use it with pasta, do not heat it directly in the pan: add a few tablespoons of the pasta cooking water to emulsify and lighten it just before serving.
How long does homemade pesto keep?
Up to 5 days in the refrigerator if it is well covered with oil. You can also freeze it in portions.
Can I use another vegetable oil?
It is not recommended. Only extra virgin olive oil guarantees the authentic flavor and texture of pesto.
What pasta does it go best with?
It is traditionally served with trofie or trenette, but it also goes well with spaghetti, gnocchi, or even as a base for pizzas and sandwiches.
Can I omit the pine nuts?
Yes, but their fat and texture help to emulsify. You can substitute cashews, walnuts, or almonds.
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