Pesto Alla Genovese is a green sauce made with fresh basil, pine nuts, garlic, Parmigiano Reggiano cheese, and olive oil. Originating from Italy’s Liguria region, this recipe is what most people think of when they think of pesto. In Italy, this classic sauce is made using a mortar and pestle, however, you can feel free to use a food processor or blender if you don’t have one. What I love about the mortar and pestle is the connection to the food. It allows you to feel your way through the process and truly control the outcome.

In my version of Pesto Alla Genovese, I like to use alot of garlic and I go lighter on the basil. Likewise, I tend to go a little heavier on the pine nuts. It is all a matter of taste. I rely on my instincts to lead me. In my view, the ingredients in this recipe each have unique qualities, that when used on their own, can enhance a dish. Therefore, any amount of any one of those ingredients will make a fabulous sauce. For that reason, I am going to give you guidelines instead of precise measurements. I am also going to use Pecorino Romano cheese in place of Parmigiano Reggiano, as I love the intense flavor of a good quality Pecorino. As always, be creative and have fun and whatever you do, don’t sweat the measurements! Mix all your love, with some healthy reverence for the earthly delights that go into this sauce, and it will be the best thing you’ve ever eaten.

Ingredients:

2-4 large cloves of garlic, peeled.

2-3 cups fresh basil

1/4 -1/3 cup olive oil

1/3 cup pine nuts, roasted

1/2 cup grated Pecorino Romano cheese (or Parmigiano Reggiano if you prefer)

Coarse salt

The Recipe

O1 Prep

Peel the cloves of garlic and set aside.

Lightly toast your pine nuts. In a small sauté pan, heat the nuts until they start to release their aroma. There is no need to add oil to the pan. Continue to turn so that all sides are evenly toasted. The pine nuts will not only release a beautiful aroma, but will have a light sheen from the release of fat. This should only take a few minutes and a few turns. When finished, remove from the heat and allow them to cool.

Assemble your ingredients. Lay out more than you think you will need in the event you decide to increase any of the measurements.

02

02a If using a mortar and pestle, add 2-4 large cloves of garlic to the mortar (bowl) with a pinch or two of coarse salt. Begin to crush the garlic with the pestle and continue to crush, pushing and turning, until it becomes soft and forms a paste. The coarseness of the salt will help break down the garlic. Stop when there are no lumps and the garlic has formed a smooth paste.

02b If using a food processor or blender, add the garlic cloves to the bowl and pulse until the garlic is finely minced.

03

03a Tear the basil into smaller pieces and add to the mortar (bowl). Using a stirring motion, crush the basil along the sides of the mortar with the pestle. You will start to see the basil break down as it mixes with the garlic paste. Continue to add more basil and keep stirring until it reaches the desired consistency. I like to see little ribbons of leaves in my pesto, so I crush all the basil except the final few leaves. I bruise them with the pestle, but leave some ribbons for the final presentation.

03b If using a food processor, there is no need to tear the basil. Simply add the basil, a handful at a time, to the processor and pulse until you get to the desired consistency.

04

04a Add half of the pine nuts to the mortar and crush into the garlic and basil mixture. As you crush the nuts, the mixture will become a bit creamier. Once fully crushed and combined, add in more pine nuts and repeat. Notice the texture. You will see that the dark green has become lighter from the addition of the pine nuts. Those ribbons of basil, along with the lighter green paste is a nice contrast.

04b If you are using a food processor, the same steps apply.

04c At this point, decisions need to be made. Do you like a nuttier flavor? If so, add in more pine nuts. I prefer a nuttier flavor, so I always increase the amount of pine nuts I use, and slightly decrease the basil used.

05

05a Add in the Pecorino Romano cheese and olive oil, alternating and mixing between each addition. Repeat until all is combined and you are happy with the consistency.

05b If using a food processor, add the cheese first and pulse until it is all mixed in. With the processor running, drizzle in olive oil and mix thoroughly.

I prefer my pesto on the thicker side, as shown above, and I always make it in small batches. It should never be soupy or runny. If it is too thick add more olive oil, a little at a time, until you are comfortable with the result. While pesto freezes well, I enjoy making it fresh and using it right away.

Pro Tip: This recipe is all about following your instincts. Taste as you go, find the consistency that is right for you, and expect little modifications along the way.

Penne con Pesto Alla Genovese:

I’ve prepared pesto with just about every shape of pasta. I like it best served with penne or a pasta like trofie which is also a product of Liguria. Both have little nooks and crannies that envelope little clumps of the pesto. The above recipe will make enough pesto for 1 pound of pasta.

Cook 1 pound of pasta in boiling salted water. Follow package directions, reducing total cook time by 3-4 minutes. If using fresh pasta, 3-4 minutes of cooking time is plenty.

Drain the pasta, reserving about 1 cup of pasta water.

Add the drained pasta back into the pan and add your pesto.

Mix in the pesto, thoroughly, adding 1/2 cup to 1 cup of pasta water for creaminess. I start with a water and add as I mix until it is all blended together and creamy.

Toss in a handful of Pecorino Romano cheese, continue to mix, and serve.

Serves 4-6

Other ways to use pesto:

Use pesto as a spread for a chicken or turkey sandwich.

Spread on crostini and top with marinated peppers or tomatoes.

Add to some sautéed vegetables, after cooking, to amp up the flavor.

Try these pesto variations:

Mix equal parts pine nuts and pistachios for added flavor.

Instead of pine nuts and basil, use crushed walnuts or macadamia nuts with fresh Italian flat leaf parsley.

For color and flavor, crush a few sun dried tomatoes and add to the sauce.

Try using pumpkin seeds with cilantro as a replacement to pine nuts and basil.

With so many options, you really are the master of your own pesto. Give it a try! You won’t regret it!