Pesto alla Genovese
A vibrant, aromatic cold sauce that captures the essence of the Ligurian coast. It is a pound-by-pound masterpiece of basil, nuts, and cheese.
Born in Genoa, Pesto is the result of the region's exceptional microclimate which produces the small, tender-leafed Basilico Genovese DOP.
Only a few ingredients
Basilico Genovese DOP
Small leaves — large ones have too much water. A pinch of coarse salt goes in first to protect the colour. Pound in circles, not straight up and down.
DOP onlyPine Nuts
In once the basil has broken down. They provide body. Italian pine nuts only — the long thin ones, not the short Asian variety.
pinoliParmigiano Reggiano
Grated fine, added gradually. Stir and fold rather than pound at this stage — you want texture, not a paste.
Extra Virgin Olive Oil
In a slow stream, stirring as you go. Ligurian if you can. It brings everything together — the oil is not added at once, it is worked in.
Cold, never cooked.
Pesto is a raw sauce. You never heat it in a pan. You dilute it with a little pasta water and toss it with the pasta off the heat.
Trofie
The twisted shape is designed to hold the thick paste.
Trenette
Often served with potatoes and green beans.
Ready to cook?
These sources we trust. Each one makes it correctly.