Pesto alla Genovese
Basil pesto is the quintessential summer recipe. There are few things in this world that smell as good as the smell on your hands after you’ve torn all those basil leaves from their stems.
Pesto alla Genovese is the name for the classic basil pesto made with pine nuts, garlic, a hard cheese like Parmesan, and olive oil. You can use any pesto as a pasta sauce or pizza base but also to provide that amazing punch of herbal flavor to eggs or sandwiches.
Tips and tricks for making pesto
Pesto alla Genovese originates from the Italian port city of Genoa (also Genova). Pesto comes from the Italian word “pestare,” meaning “to pound” or “to grind.” While pesto is traditionally made with a mortar and pestle, using a food processor saves time and effort.
About basil
Basil is an annual plant with many varietals grown around the world. Genovese basil is typically used for pesto alla Genovese, but you can use purple basil or other basil varietals for pesto to play around with flavor.
To make pesto, tear off the basil leaves where the thick stalk joins the leaf. You’ll want even the tiniest leaves, but throw away or compost the stems and any flowers or black or brown bits.
Protip: if you grow basil, pinch off the flowers as they form. This increases the leaf production of your basil plant and helps prevent the leaves from becoming bitter.
About pine nuts
Pine nuts are traditional in pesto alla Genovese recipes, although you can substitute another nut. Please take the time to toast your pine nuts or nuts of choice. Toasting, whether in pesto or in baking (like in this coffee and walnut cake) really brings out their flavor.
And always taste pine nuts before using them to make sure they aren’t rancid. If you use lots of pine nuts in your cooking and go through them quickly, you can store them in a cool, dry place. Otherwise, you’ll want to freeze pine nuts for longer shelf life.
FAQs about pesto alla Genovese
I most commonly just have pesto pasta, but you can also use pesto as a sandwich spread, as a base for your homemade pizza dough and pizza recipes, or in a babka.
Although not as quick as guacamole, pesto will also oxidize and start to brown. If you are not using the pesto immediately, cover it with plastic wrap pressed down onto the pesto. Adding a thin layer of olive oil to the top can also slow the oxidation process.
If you make more pesto than you’ll eat immediately, freeze it in tupperware type containers. Or you can freeze smaller amounts in ice cube trays to add to eggs or other dishes.
Related recipes
Check out some other pesto recipes, like this orzo pesto salad or this tuna pesto pasta made with arugula spinach pesto.
Or if it’s the off-season and fresh basil isn’t available, you can still make winter pesto from a variety of other green vegetables. It’s definitely not pesto alla Genovese, but it might hold you through the winter months until fresh basil is available!
Pesto alla Genovese
Equipment
- Food processor
Ingredients
Basil pesto
- 2 tablespoons pine nuts, lightly toasted
- 1 clove garlic
- 1 ounce Parmesan equivalent to about ¼ cup grated cheese
- 3 ounces (1 small box) fresh basil leaves picked from stems and flowers
- 2 tablespoons olive oil plus more as needed
- ½ teaspoon salt
Instructions
- Add the toasted pine nuts, garlic, and Parmesan to the food processor and blitz until fine.2 tablespoons pine nuts, lightly toasted, 1 clove garlic, 1 ounce Parmesan
- Add the basil, olive oil, and salt and process, scraping down as needed until all of the leaves have been chopped into a puree. You may need to add more olive oil to get it to your desired consistency.3 ounces (1 small box) fresh basil, 2 tablespoons olive oil, ½ teaspoon salt
Notes
Nutrition
What’s next?
If you make this recipe for pesto alla Genovese and love it, please leave a comment and rating.
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