Pesto alla genovese
2 servings
10 minutes
Genoese pesto is a fragrant sauce from sunny Liguria, Italy. Its history dates back to ancient times when the people of Genoa used local herbs and nuts to prepare nutritious dishes. The bright green color and rich flavor of basil harmoniously blend with the spiciness of garlic, the tenderness of pine nuts, and the depth of parmesan and pecorino cheeses. Traditionally, the sauce is made by hand, grinding the ingredients in a marble mortar to release all the aromas. Pesto is a versatile dressing that pairs perfectly with pasta, fresh bread, fish, and meat. A few spoonfuls of this sauce can transform a simple dish into a culinary masterpiece filled with Italian passion and Mediterranean flair.
1
Clean and finely chop 1 medium clove of garlic, removing the green core first.
- Garlic: 1 clove
2
Thoroughly wash and dry the basil, chop it.
- Green basil: 120 g
3
Mix crushed garlic, pine nuts, a pinch of salt, basil, and olive oil. Grind all ingredients with a pestle in a mortar (or blend in a blender, but mortar is preferable) until a homogeneous mass is obtained.
- Garlic: 1 clove
- Pine nuts: 12 g
- Sea salt: pinch
- Green basil: 120 g
- Extra virgin olive oil: 2 tablespoons
4
Add finely grated cheese to the mixture and mix thoroughly. You can add a little black pepper and a few drops of lemon juice.
- Parmesan cheese: 15 g
- Pecorino cheese: 15 g
- Sea salt: pinch
5