{"id":41421,"date":"2025-08-13T12:08:39","date_gmt":"2025-08-13T10:08:39","guid":{"rendered":"https:\/\/treurer.com\/?p=41421"},"modified":"2025-08-30T20:13:22","modified_gmt":"2025-08-30T18:13:22","slug":"genoese-pesto","status":"publish","type":"post","link":"https:\/\/treurer.com\/en\/genoese-pesto\/","title":{"rendered":"Genoese pesto: a fresh and aromatic classic"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"41421\" class=\"elementor elementor-41421 elementor-41092\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-e227b2d elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e227b2d\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-4a4d9c7\" data-id=\"4a4d9c7\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-286e9ff elementor-widget elementor-widget-text-editor\" data-id=\"286e9ff\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>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 <a href=\"http:\/\/treurer.com\/tienda-aceite-oliva\"><b>extra virgin olive oil<\/b><\/a>, an essential ingredient that adds body, aroma, and authenticity.<\/p><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_82_2 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Contenidos \/ Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/treurer.com\/en\/genoese-pesto\/#Why_this_Genoese_pesto_recipe_is_healthy_and_Mediterranean\" >Why this Genoese pesto recipe is healthy and Mediterranean<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/treurer.com\/en\/genoese-pesto\/#Ingredients_for_traditional_Genovese_pesto\" >Ingredients for traditional Genovese pesto<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/treurer.com\/en\/genoese-pesto\/#Required_tools\" >Required tools<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/treurer.com\/en\/genoese-pesto\/#Step-by-step_instructions_for_making_an_excellent_Genovese_pesto\" >Step-by-step instructions for making an excellent Genovese pesto<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/treurer.com\/en\/genoese-pesto\/#Protip\" >Protip<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/treurer.com\/en\/genoese-pesto\/#Variations_on_Genovese_pesto\" >Variations on Genovese pesto<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/treurer.com\/en\/genoese-pesto\/#Nutritional_values_per_serving_approximate_%E2%80%93_2_tablespoons\" >Nutritional values per serving (approximate \u2013 2 tablespoons)<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/treurer.com\/en\/genoese-pesto\/#Frequently_asked_questions_FAQs_about_Genovese_pesto\" >Frequently asked questions (FAQs) about Genovese pesto<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Why_this_Genoese_pesto_recipe_is_healthy_and_Mediterranean\"><\/span>Why this Genoese pesto recipe is healthy and Mediterranean<span class=\"ez-toc-section-end\"><\/span><\/h2><p>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. <a href=\"http:\/\/treurer.com\/tienda-aceite-oliva\"><b>Extra virgin olive oil<\/b><\/a> adds vitamin E, healthy fats, and enhances the nutritional profile. All this without additives or preservatives.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cc1d738 elementor-widget elementor-widget-image\" data-id=\"cc1d738\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1920\" height=\"1483\" src=\"https:\/\/treurer.com\/wp-content\/uploads\/Pesto-genoves-receta.jpg\" class=\"attachment-large size-large wp-image-41101\" alt=\"Genovese Pesto recipe\" srcset=\"https:\/\/treurer.com\/wp-content\/uploads\/Pesto-genoves-receta.jpg 1920w, https:\/\/treurer.com\/wp-content\/uploads\/Pesto-genoves-receta-768x593.jpg 768w, https:\/\/treurer.com\/wp-content\/uploads\/Pesto-genoves-receta-1536x1186.jpg 1536w, https:\/\/treurer.com\/wp-content\/uploads\/Pesto-genoves-receta-300x232.jpg 300w, https:\/\/treurer.com\/wp-content\/uploads\/Pesto-genoves-receta-600x463.jpg 600w, https:\/\/treurer.com\/wp-content\/uploads\/Pesto-genoves-receta-64x49.jpg 64w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" title=\"\">\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-44dc668 elementor-widget elementor-widget-text-editor\" data-id=\"44dc668\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span class=\"ez-toc-section\" id=\"Ingredients_for_traditional_Genovese_pesto\"><\/span>Ingredients for traditional Genovese pesto<span class=\"ez-toc-section-end\"><\/span><\/h2><p>For the sauce (6 servings of pasta):<\/p><ul><li>2 small garlic cloves<\/li><li>30 g fresh basil leaves (leaves only, no stems)<\/li><li>60 g grated Parmesan cheese<\/li><li>30 g Pecorino cheese (optional, adds a more intense flavor)<\/li><li>40 g pine nuts<\/li><li>100 ml <a href=\"http:\/\/treurer.com\/tienda-aceite-oliva\"><b>extra virgin olive oil<\/b><\/a> (preferably Arbequina)<\/li><li>1 pinch coarse salt<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9a03fc0 elementor-widget elementor-widget-text-editor\" data-id=\"9a03fc0\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span class=\"ez-toc-section\" id=\"Required_tools\"><\/span>Required tools<span class=\"ez-toc-section-end\"><\/span><\/h2><ul><li>Marble mortar and wooden pestle (optional but traditional)<\/li><li>Food processor or hand blender<\/li><li>Silicone spatula<\/li><li>Glass jar for storage<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-735bc9fd elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"735bc9fd\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-27b6f40a\" data-id=\"27b6f40a\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-2a22ae82 elementor-cta--layout-image-right elementor-cta--mobile-layout-image-above elementor-cta--skin-classic elementor-animated-content elementor-bg-transform elementor-bg-transform-zoom-in elementor-widget elementor-widget-call-to-action\" data-id=\"2a22ae82\" data-element_type=\"widget\" data-widget_type=\"call-to-action.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<a class=\"elementor-cta\" href=\"https:\/\/treurer.com\/en\/shop\">\n\t\t\t\t\t<div class=\"elementor-cta__bg-wrapper\">\n\t\t\t\t<div class=\"elementor-cta__bg elementor-bg\" style=\"background-image: url(https:\/\/treurer.com\/wp-content\/uploads\/Esqueixada-bacalao-dieta-mediterranea-scaled.jpeg);\" role=\"img\" aria-label=\"Esqueixada de Bacalao\"><\/div>\n\t\t\t\t<div class=\"elementor-cta__bg-overlay\"><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-cta__content\">\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-cta__title elementor-cta__content-item elementor-content-item\">\n\t\t\t\t\t\tDELIGHT.\t\t\t\t\t<\/span>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-cta__description elementor-cta__content-item elementor-content-item\">\n\t\t\t\t\t\t<p>The Arbequina variety extra virgin olive oil is characterized by a moderate fruity taste in harmony with a slight bitterness and a mild spicy touch. Notes of green tomato, apple and even banana can be perceived.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-cta__button-wrapper elementor-cta__content-item elementor-content-item \">\n\t\t\t\t\t<span class=\"elementor-cta__button elementor-button elementor-size-\">\n\t\t\t\t\t\tENJOY IT\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-b3d14fd elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"b3d14fd\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-4b0e065\" data-id=\"4b0e065\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-641aa4c elementor-widget elementor-widget-text-editor\" data-id=\"641aa4c\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span class=\"ez-toc-section\" id=\"Step-by-step_instructions_for_making_an_excellent_Genovese_pesto\"><\/span>Step-by-step instructions for making an excellent Genovese pesto<span class=\"ez-toc-section-end\"><\/span><\/h2><p><strong>Prepare the ingredients:<\/strong><\/p><p>Gently wash the basil leaves and dry them carefully. Grate the cheeses if you haven&#8217;t already done so. Peel the garlic cloves.<\/p><p><strong>Crush:<\/strong><\/p><p>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.<\/p><p><strong>Emulsify:<\/strong><\/p><p>Add the grated cheeses and mix until combined. Finally, pour in the <a href=\"http:\/\/treurer.com\/tienda-aceite-oliva\"><b>extra virgin olive oil<\/b><\/a> 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8dba3cd elementor-widget elementor-widget-image\" data-id=\"8dba3cd\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1920\" height=\"1280\" src=\"https:\/\/treurer.com\/wp-content\/uploads\/Pesto-genoves.jpg\" class=\"attachment-large size-large wp-image-41105\" alt=\"Genovese Pesto recipe\" srcset=\"https:\/\/treurer.com\/wp-content\/uploads\/Pesto-genoves.jpg 1920w, https:\/\/treurer.com\/wp-content\/uploads\/Pesto-genoves-768x512.jpg 768w, https:\/\/treurer.com\/wp-content\/uploads\/Pesto-genoves-1536x1024.jpg 1536w, https:\/\/treurer.com\/wp-content\/uploads\/Pesto-genoves-300x200.jpg 300w, https:\/\/treurer.com\/wp-content\/uploads\/Pesto-genoves-600x400.jpg 600w, https:\/\/treurer.com\/wp-content\/uploads\/Pesto-genoves-64x43.jpg 64w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" title=\"\">\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-abf4da4 elementor-widget elementor-widget-text-editor\" data-id=\"abf4da4\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span class=\"ez-toc-section\" id=\"Protip\"><\/span>Protip<span class=\"ez-toc-section-end\"><\/span><\/h2><p>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.<\/p><h2><span class=\"ez-toc-section\" id=\"Variations_on_Genovese_pesto\"><\/span>Variations on Genovese pesto<span class=\"ez-toc-section-end\"><\/span><\/h2><ul><li><b>With walnuts<\/b>: Replace the pine nuts with walnuts or almonds for a more economical version.<\/li><li><b>Dairy-free<\/b>: Use nutritional yeast instead of cheese for a vegan version.<\/li><li><b>With arugula or spinach<\/b>: Mix 50% basil with green leaves to soften the flavor and vary the nutrient profile.<\/li><\/ul><h2><span class=\"ez-toc-section\" id=\"Nutritional_values_per_serving_approximate_%E2%80%93_2_tablespoons\"><\/span>Nutritional values per serving (approximate \u2013 2 tablespoons)<span class=\"ez-toc-section-end\"><\/span><\/h2><ul><li><b>Calories<\/b>: 210 kcal<\/li><li><b>Fat<\/b>: 21 g<\/li><li><b>Carbohydrates<\/b>: 2 g<\/li><li><b>Protein<\/b>: 4 g<\/li><li><b>Fiber<\/b>: 1 g<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-508968e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"508968e\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-8ad0ea9\" data-id=\"8ad0ea9\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-060d820 elementor-widget elementor-widget-text-editor\" data-id=\"060d820\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span class=\"ez-toc-section\" id=\"Frequently_asked_questions_FAQs_about_Genovese_pesto\"><\/span>Frequently asked questions (FAQs) about Genovese pesto<span class=\"ez-toc-section-end\"><\/span><\/h2><p><strong>How long does homemade pesto keep?<\/strong><\/p><p>Up to 5 days in the refrigerator if it is well covered with oil. You can also freeze it in portions.<\/p><p><strong>Can I use another vegetable oil?<\/strong><\/p><p>It is not recommended. Only <b>extra virgin olive oil<\/b> guarantees the authentic flavor and texture of pesto.<\/p><p><strong>What pasta does it go best with?<\/strong><\/p><p>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.<\/p><p><strong>Can I omit the pine nuts?<\/strong><\/p><p>Yes, but their fat and texture help to emulsify. You can substitute cashews, walnuts, or almonds.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-19a2051 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"19a2051\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-f914e93\" data-id=\"f914e93\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Traditional Genoese pesto recipe made with fresh basil, pine nuts, cheese, and extra virgin olive oil. A raw, aromatic sauce that is 100% Mediterranean.<\/p>\n","protected":false},"author":4,"featured_media":41105,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","_joinchat":[],"footnotes":""},"categories":[76],"tags":[],"class_list":["post-41421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/posts\/41421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/comments?post=41421"}],"version-history":[{"count":8,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/posts\/41421\/revisions"}],"predecessor-version":[{"id":41428,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/posts\/41421\/revisions\/41428"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/media\/41105"}],"wp:attachment":[{"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/media?parent=41421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/categories?post=41421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/tags?post=41421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}