Genoese pesto: original recipe


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How to make Genoese pesto, original sauce recipe from the Ligurian tradition, based on basil and pine nuts, ideal for seasoning any type of pasta.


Ingredients for 4 people

- 2 bunches of basil leaves

- 100 gr. pine nuts


- 100 gr. of pecorino and parmesan

- 2 cloves of garlic

- 1 glass of extra virgin olive oil


- salt

Preparation of Genoese pesto

Get freshly picked basil leaves and, after washing them thoroughly, dry them perfectly, placing them on a clean tea towel.

Take a wooden cutting board and with a crescent start to chop basil, garlic and pine nuts, proceeding in a zig zag pattern, to better mix the obtained micro pieces together, continue this process for a few minutes.

Put the mash obtained in a non-metallic bowl and add cheese and salt, mixing carefully using a wooden spoon, so as to encourage the union of all the ingredients and obtain a smooth and buttery cream as a result.

At this point, mix everything with olive oil and arrange in a glass jar to put in the fridge if it is not consumed immediately, otherwise season the pasta directly by adding a spoonful of the cooking water.

Pesto: la ricetta originale di Mauro Ricciardi e Giuliano Sperandio (February 2024)


Tags: Side Dishes
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